I make lots of chocolate cakes & tarts and while there is no way to make them completely healthy and caloriefree (is that a word?) I try make sure I have done a workout first and also used really good quality ingredients. If you keep the cocoa solids content high then the resulting chewy chocolaty tart will be worth it. Made with a mix of gluten free flour and almond or hazelnut flour gives a delicious pastry. This tart will feed quite a lot and a small piece is enough with a dollop of cream on the side..unless you are my other half and a small piece is not enough at all 🙂

Pastry
200gr gluten free plain flour
100gr almond flour or ground hazlenuts
200gr butter
pinch of salt
3-4 tbsp cold water
1/2 tsp vanilla extract

Filling
600ml cream
300gr dark chocolate (at least 70%) use drops or chop a bar into small pieces
5 egg yolks
75gr butter
50gr coconut palm sugar or dark brown sugar
100gr prunes chopped and pitted
1 tbsp cocoa

Oven at 180C
Whizz flours and butter in a food processor
Add vanilla extract, water and whizz until it comes together – not too wet
Tip out, gently knead and wrap in cling and chill for at least 30 minutes
Roll out and line a 28cm tart tin. Prick the base and chill again before cooking
Line with grease-proof and fill with pastry beans and bake for about 20 minutes
Remove the beans and paper and bake for about 5 more minutes until golden brown and crisp
Melt the chocolate with the butter and sugar over a bain-marie
Stir until smooth and set aside to cool a bit
Whisk the eggs and add some of the cooled chocolate mixture and whisk to combine.
Then add remaining chocolate mixture and stir gently until incorporated.
Stir in the prunes and pour over the tart base
Bake for about 20 minutes until just set
Let cool and dust with the cocoa powder.