for 4 person

Dough

200 g	white flour
1 pinch	salt
80 g	sugar
1	organic lemon, use only half of grated zest
100 g	butter, cut into pieces, cold
1	egg, beaten

Filling

3 dl	red wine (e.g. Niepoort Ruby Port)
2 tbsp	sugar
200 g	pitted prune
50 g	dark chocolate (64% cocoa), finely chopped
1 dl	cream
1	egg
1 tbsp	Maizena cornflour
2 tbsp	sugar
1 pinch	salt

How it's done

Dough

Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a rectangle between a cut-open plastic bag to a thickness of approx. 4 mm, place in the tin, prick the base firmly with a fork, chill for approx. 15 mins.

Filling

Bring the wine and sugar to the boil in a pan, reduce the heat, add the prunes, simmer (uncovered) for approx. 20 mins. until soft, puree. Add the chocolate, combine, leave to cool. Spread the filling over the pastry base, smooth down. Whisk the cream and all the remaining ingredients, pour on top of the pear filling.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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