This Frankensteined desert is a combination of tart recipes from Claire Saffitz and Caroline Stacey, combined with my discovery of a stack of reduced plums at the supermarket. Yellow stickers are the mother of invention.

Ingredients 

  • 42g cocoa powder 
  • 2 Tbsp. sugar
  • ½ tsp. Diamond Crystal kosher salt
  • 233g flour 
  • 169g butter
  • 1 large egg yolk
  • 3 Tbsp. chilled milk or water
  • 8 plums
  • 2 tablespoons granulated sugar 
  • 250g mascarpone
  • 200g white chocolate, broken into pieces
  • 150 ml Double cream

Instructions 

  1. Remove skins and stones from plums, place in a medium heat frying pan and gently cook until soft. As they soften, add two tablespoons of sugar and simmer until thickened. 
  2. Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, rub butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed—you’re working it more than you would pie dough. 
  3. Make a well in the centre and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a ¾”-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. 
  4. Preheat oven to 180°. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14″ round about ⅛” thick, dusting with more flour as needed to prevent sticking. Transfer dough to
  5. Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12–15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18–22 minutes. Transfer to a wire rack and let cool.
  6. Melt the mascarpone and chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Don’t stir until it’s all melted or the mixture will ‘clump’. Set aside to cool. 
  7. Lightly whip the cream until it matches the consistency of the mascarpone. Gently fold the cream into the mascarpone a few spoonfuls at a time. Add plum “jam” and gently swirl through. Pour into the pastry case and chill until firm (overnight). Serve with berries, fresh softly whipped cream, nuts or with some lime zest. 

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