This post is sponsored by California Prunes and Oh Sweet Day! has been compensated monetarily. Thank you for supporting the brands that make Oh Sweet Day! possible.
Prunes are a delicious yet often underrated baking ingredient. We are all aware of the healthy and nutritional element of these lovely fruits – good source of fibre and other compounds that help maintain healthy blood sugar and cholesterol levels. However, we do sometimes overlook their taste and versatility when it comes to cooking. Unlike other prunes in the world, California Prunes have a distinct flavour. They are fresh, sweet, rich and offer reliable consistency. While they are excellent as an anytime snack, they are also perfect for daily cooking and baking.
Speaking of snack, how does “No-Bake California Prune Power Ball” sound? It’s quick, easy, and super adaptable! I used cashew butter and pecans in place with almond butter and sunflower seeds. I think I might try a mixture of nuts next time!
This chocolate prune hazelnut shortbread tart takes a buttery hazelnut shortbread crust, fills it with sweet California Prunes and silky smooth chocolate cream, then tops it with whipped cream. The shortbread crust is a breeze to make. I like to roll and line the dough on the pan and freeze it for 10 minutes before baking. That way, the butter in the crust will not spread too much while baking and that gives a perfect crust shape.
The luxurious chocolate cream goes surprisingly nice with the lovely prunes. The light and airy chocolate mousse filling compliments the true taste and texture of the prunes. Each bite of the tart is a wonderful mix of crunchy and nutty shortbread cookie, delightfully chocolate mousse and rich fleshy prunes.
The top-notch quality of California Prunes is the key of making this tart so unique and tasteful. They are grown in California’s world-famous growing conditions, the highest quality agricultural standards of any other nation, generations of expert craftsmanship, and a perfected drying system. When shopping, specifically look for California Prunes!
Ingredients (a 9-inch tart):
Hazelnut Shortbread Crust
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1/2 tablespoon vanilla extract
1/4 cup hazelnuts, finely chopped
1 cup all-purpose flour
1/4 teaspoon salt
Chocolate Cream and Prune Filling
1/2 cup granulated sugar
2 large eggs, lightly beaten
70 grams dark chocolate
1/2 cup unsalted butter, softened
3/4 cup whipping cream
1 cup California Prunes, roughly chopped
Whipped Cream Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 up hazelnut halves, lightly toasted
2 tablespoons chocolate shavings
Grease a 9-inch tart pan with a removable bottom.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 5 minutes.
Mix in the vanilla until combined.
Add the hazelnuts. Sift in the flour and salt. Mix on low speed until just incorporated.
Press the mixture onto the bottom and sides of the prepared pan.
Freeze the crust for 10 minutes.
Preheat oven to 350F. Bake the crust for 15 to 20 minutes. Let cool completely.
Set a small bowl over a pan of simmering water. Whisk the sugar and eggs until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
Stir in the chocolate until melted and combined.
Remove from heat. Let cool completely.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.
Beat in the cooled chocolate mixture until combined.
In another bowl, whip the cream until firm peaks form.
Fold the whipped cream into the chocolate mixture until incorporated, and the mixture is light and fluffy.
Layer the chopped prunes on top of the cooled tart shell.
Pour the mixture over the prunes. Smooth the top.
Refrigerate the tart until set, at least 4 hours.
Whisk the cream and sugar until firm peaks form. Transfer the whipped cream to a piping bag with a star tip.
Remove the tart from the pan.
Pipe the whipped cream on top of the tart. Sprinkle the toasted hazelnuts and chocolate shavings on top.