Black Doris Plum, Dark Chocolate and Ginger Tart

Crush the biscuits into a fine crumb; either in a food processor or with a rolling pin in a ziploc bag. Mix in the melted butter.

Press the biscuit crumbs into the sides and base of a greased 22cm tart tin. Use a cup with a flat base to help pack the crumbs into the sides and place in the fridge.

Gently heat the cream until tiny bubbles form on the edge of the surface. As soon as it bubbles, remove from the heat and add the butter and chocolate. Leave for a few minutes, then start whisking until the chocolate is fully incorporated and the ganache is glossy. Set this aside on the bench while you prepare the plums.

Drain the tin of Wattie's Black Doris Plums. Slice each plum in half and remove the stone. Do this for twelve to fifteen plums.

Remove the base from the fridge, and arrange the plums over the base. Set aside a few plum halves that will be added to the top.

Whisk the ganache a couple of times, then carefully pour over the base. Most of the plums will be covered by the ganache. Place any remaining plum halves on top.

Chill in the fridge for a few hours until set.

Garnish with mint leaves and gold dust, if using. Cut into slices, wiping the knife clean between cuts.

Recipe notes:

Use a tart or cake tin with a removable base; any size between 20cm-23cm works well; any bigger would require more biscuit base mixture.

Cut out a sheet of baking paper the size of the removable base to line the bottom; this will make it easier to serve.

Recipe by @balanceyourplate