Gluten Free Black Doris Plum and Chocolate Tart

Gluten Free Black Doris Plum and Chocolate Tart

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Stephen Barry

Stephen Barry is the Head Chef and owner of the Mount Bistro which opened in April 2007. He has a reputation for great, fresh seafood and is also a regular competitor and champion in the annual Monteith's Beer & Wild Food Challenge.

Prior to this role, Stephen worked at Harbourside Tauranga, Baywatch Brassiere and Aorangi Peak Restaurant in Rotorua and has racked up a long list of career highlights. These include navigating restaurants into the top 50 Cuisine awards, placing as a finalist in the 2009 Kapiti cheese competition, national winner of the Monteith's Beer & Wild Food Challenge (after being placed national finalist for four years running between 2006 - 2009) and also three time NZ Beef & Lamb ambassador.

The dish was inspired to match the Kapiti Black Doris Plum & Creme Fraiche ice cream which Stephen says is such a delicious ice cream it needed a great dessert to accompany it. And it's an absolute customer favourite.

Mount Bistro's signature dish is Sword 'n' Sauce-ry: a selection of skewered seafood flambéed with horopito & lime vodka with dipping sauces - a favourite in the 2007 Monteith's Beer & Wild Food Challenge.

Stephen's favourite Fonterra Foodservices product is the Kapiti Kikorangi - a highly awarded cheese with great flavour and smooth creamy texture. He likes using Fonterra Foodservices products because they are consistent, high quality and because of the great range.


 

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Gluten Free Black Doris Plum and Chocolate Tart

Ingredients:

¾c water

1c sugar

1tsp cinnamon, ground

300g Anchor Butter

750g bittersweet chocolate (minimum 50% cocoa solids)

9 eggs

6 black doris plums

Method:

Preheat oven to 145C. Grease a 24cm round cake or flan tin.

In a small saucepan, over medium heat, combine the water, sugar and cinnamon. Stir until the sugar has completely disolved.

Melt the chocolate and butter together in a double boiler or the microwave, and then mix until smooth. Beat in the hot sugar, water and cinnamon, and then slowly beat in the eggs one at a time.

Cut the plums in half and remove the stones, place the plums cut side down in the cake tin. Pour the cake batter over the top of the plums.

Place the cakein the centre of the oven, in a water bath, and bake for 45 minutes until the centre of the cake is just set. Remove from the oven and chill until firm before removing from the tin.

Cut a wedge of the chocolate cake, serve with chocolate mousse, and top with Kapiti Black Doris Plum & Crème Fraiche Icecream then drizzle with plum coulis.

Chocolate Mousse

3 eggs, yolks only

2 eggs, whole

100g caster sugar

400g chocolate (72% cocoa solids)

750ml Anchor Fresh Cream

Method:

Use an electric mixer to beat the egg yolks, whole eggs and sugar until very pale and fluffy.

Melt the chocolate in either a double boiler or the microwave.

Whip the cream to a soft peak. Mix the melted chocolate with the beaten eggs until well combined then fold in the whipped Anchor Fresh Cream. Chill until set.

Plum Coulis

3 plums

¼c white wine

½c sugar

Method:

Cut the plums into small pieces, combine in a amall saucepan with the white wine and sugar, bring to the boil, puree and pass through a sieve.

 

Produces: 10 Servings