Instructions: For the pastry place the flour sugar almonds and butter in a food processor.

Process until it resembles breadcrumbs.

Add the egg and lemon juice through the feeder tube and process again briefly then gather the mixture together in your hands kneading very briefly.

Wrap the pastry in clingfilm and chill for at least 2 hours.

Roll out pastry to fit a buttered 23cm (4cm deep) loose bottomed tart tin.

Prick the base and chill preferably overnight or for at least 2 hours.

Alternatively place in the freezer for 30 minutes.

Line with foil and baking beans and bake blind at 190C/375F/Gas Mark 5 for 15 minutes.

Remove the beans and foil and cook for a further 510 minutes until just cooked.

Allow to cool.

Chop the prunes and chocolate into small pieces and place in the cooled pastry case.

Beat together the remaining ingredients and pour over the prunes and chocolate.

Bake the filled tart for about 35 minutes or until golden brown.

Remove and cool for at least 20 minutes before serving in small slices with creme fra"che.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.