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Chocolate Plum Mousse Tart

This recipe is from episode 25 of Good Chef Bad Chef series 3.



  • Pastry:

  • 1.

    Combine almond meal, butter, flour and egg yolks in a food processor.

  • 2.

    Once mixed together, knead the mixture and place on a sheet of baking paper.

  • 3.

    Keep in fridge until it is cool.

  • 4.

    After pastry has rested, roll out on baking paper and add flour so the pastry doesn’t stick to your rolling pin.

  • 5.

    Put your pastry into a pastry baking dish.

  • 6.

    Pad down the edges and blind bake.

  • 7.

    Cook in your oven for 180°C for about 15 – 20 min.

  • Filling:

  • 1.

    Melt chocolate and butter over bain-marie.

  • 2.

    Whisk eggs, yolks, and sugar until ribbon consistency.

  • 3.

    Combine chocolate, butter, egg and sugar, then mix with cherries.

  • 4.

    Pour filling into tart shell and bake in oven at 175°C.


Many fruits can be placed on the tart shell before the chocolate mixture is poured in.
Poached pears
Prunes soaked in Cointreau
Candied orange or lemon peel
Fresh or frozen berries

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Chocolate Plum Mousse Tart.


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Posted by Simone114Report
It says it is a plum tart however, the recipe does not have how much fruit to use. The method says to add the 'cherries' but again, no mention of fruit in the ingredients list
Posted by RondaReport
Once again disappointed with the lack of basic detail in the recipe.