Chocolate Plum Frangipane Tart

I can’t contain my excitement when I think about the heavenly Chocolate Plum Frangipane Tart.

This is an extraordinary dessert that combines a delicate nut filling with a chocolate shortbread dough and honey plum pieces.

The thick and velvety texture of the nut filling simply melts in your mouth, while the plums add a juicy and tangy flavor to this delightful tart.

As you take your first bite, your taste buds will dance with joy as the combination of flavors and textures marries harmoniously in perfect symphony.

Now, let’s talk about frangipane.

It’s a delicate nut filling made from ground nuts, butter, sugar, and eggs.

In France, frangipane is traditionally made with almonds, but you can use other nuts or peanuts to create this delicious and aromatic filling.

Just chop your favorite nuts and add them to the filling to give it a unique and nutty aroma.

Picture this: a crispy, buttery crust envelops a thick nut and butter filling.

Plums are a fantastic ingredient for sweet pastries.

And in this recipe, they are cut into strips and arranged in a charming pattern on top of the tart.

To add a special touch, the freshly baked cake is drizzled with orange syrup, giving it a beautiful shine and citrus notes.

The creamy filling with ground nuts is nestled in a delicious chocolate shortbread crust.

And the whole tart is adorned with juicy plum slices.

Don’t worry, making this Chocolate Plum Frangipane Tart is easier than you think.

Especially if you follow my tried-and-true recipe for sweet shortbread dough.

If you’re unsure about the “blind baking” method or how to work with shortbread dough, I’ve got you covered with my helpful tips and recommendations.

This plum cake is the perfect dessert for a tea party, and it’s much simpler to prepare than it may appear at first glance.

So, why not treat yourself and your loved ones to this amazing and tasty dessert?

You won’t be disappointed!

how to cook Chocolate Plum Frangipane Tart?

STEP 1

To start, preheat your oven to 180°C (350⁰F). Then, follow this recipe to prepare a chocolate shortbread dough. Once ready, bake the chilled dough in a 24cm round tart tin with a removable bottom following these instructions. Allow it to cool completely.

STEP 2

Next, wash the plums and cut them in half, removing the pits. Slice each plum half lengthwise into four pieces.

TIPS: If you don’t have fresh plums on hand, frozen ones can be a great substitute.

STEP 3

In a medium bowl, combine the ground nuts and flour, stirring well.

TIPS: Feel free to choose your favorite nuts or peanuts, ensuring they are finely ground. You can grind the nuts in a coffee grinder or kitchen chopper. Alternatively, nut flour like almond flour can be used as a substitute for ground nuts.

STEP 4

In a separate large bowl, place the softened butter and add the sugar. Use a mixer at medium speed to beat the mixture until it becomes creamy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

STEP 5

Then, add the eggs and egg yolks, thoroughly mixing them into the sugar-butter mixture.

STEP 6

Pour the nut mixture into the egg-butter mixture and add the lemon zest. Mix everything together with the mixer at low speed until the mixture becomes smooth.

TIPS: Want to make the lemon flavor in the frangipane even better? Just grind some sugar with freshly grated lemon zest. Trust me, it’s a game-changer!

STEP 7

Fill the cooled shortbread crust with this nut-butter mixture, using a spatula to level the top.

STEP 8

Arrange the sliced plums on top of the frangipane in a circle.

STEP 9

Place the tart in the preheated oven at 180°C (350⁰F) and bake for around 40 minutes, or until the tart turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 10

Once the tart is finished baking, remove it from the oven and allow it to cool completely.

STEP 11

In a saucepan, combine the sugar and orange juice, then bring the mixture to a boil.

TIPS: Any clarified juice, such as apple juice without pulp, can be used as a replacement for orange juice.

STEP 12

Let it boil until a thick syrup forms.

STEP 13

Evenly apply the syrup to the plum slices.

TIPS: To make spreading a syrup over the plums a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.

STEP 14

Finally, cut Chocolate Plum Frangipane Tart into equal pieces and serve it with tea. Enjoy your meal!