Grease and line a loose-bottomed tart tin, about 24cm and 4cm deep. Roll out pastry and line tin. Chill for 30 minutes.
Preheat oven to 200C.
Line pastry case with greaseproof paper and blind bake for 10 minutes. Remove beans and paper, brush pastry case with a little beaten egg, return to oven and cook for a further 10 minutes. Remove, leave to cool.
Reduce oven to 150C.
Place lemon zest, almonds and caster sugar in a large bowl.
In a jug whisk together cream cheese, eggs and melted butter. Pour wet ingredients into dry, add vanilla essence, then beat until smooth and glossy.
Brush the bottom of the pastry case with the chocolate sauce, pour over almond batter, then carefully nestle plums in the mixture. Sprinkle with sliced almonds.
Bake for 40-45 minutes or until the batter is just set and the tart is golden. If the tart is browning too quickly during cooking, cover loosely with a sheet of foil. Remove from oven, allow to cool. Dust with icing sugar before serving.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 335 (54%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 71.8mg||22 %|
|Sodium 296mg||10 %|
|Potassium 507.5mg||13 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 62g|
|Protein 11.7g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 625
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