A classic combination chocolate and prunes, this tart makes use of one of Romania’s finest inventions, a rendered down plum paste known as “Magiun de Prune” which relies on the natural sweetness of the plums and is a heavenly sticky concoction. It is yes just rendered down plums which in the season are simply simmered slowly in huge wide pots, usually outdoors until a thick unctuous paste remains. This paste is sweet, sticky and extremely high in iron. I love it eaten with yoghurt or spread on toast.
To give it a little kick I added some “Tuica” another home made plum product. This is the local firewater and yes indeed it is traditionally downed for breakfast in Transilvania (cuts through the smoked pork fat). Delish! and no outrageous levels of obesity and 21st century diseases and ailments up there of course. Just a diet high in pig fat, eau de vie and hard physical work. Back to the recipe in hand…
This recipe actually uses the filling from Simon Hopkinson’s Chocolate Tart and I have made this without problem for many years. I use my Very Buttery Pastry however, so I can have a really thin pastry shell. In the picture I have garnished with a very retro little brandy snap and a scoop of parsnip ice cream but vanilla works well as does a good high fat content sour cream/ creme fraiche.
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