Doris Plum Tart with Plum and White Chocolate Sauce

A lovely tart tart with a plummy rich chocolate sauce. Very much comfort food with a perfect match for a brassy Shiraz or a port.

Ingredients

1 sheet premade puff pastry
1 400 gram tin Black Doris plums, drained and stoned, juice reserved

Preheat your oven to 180 degC. Lay out the pastry and brush the outer 3 cm with milk and a pastry brush. Half the plums by pushing through the middle with your thumb and pushing out the stones. Lay the plum halves on the pastry,leaving the border. Place in the oven and bake for 30 minutes

Sauce
50 grams white chocolate
4 tablespoons cream
1 tablespoon butter
1 tablespoon homemade vanilla essence
1 tablespoon orange liquer or orange juice
reserved plum juice, reduced by half.

Over a medium heat, reduce the reserved plum juice by half. Heat the cream until simmering and remove from the heat. Add the white chocolate, stiring until disovled. Add the butter, vanilla essence and orange liquer. Stir to combine and add the plum juice. Stir and remove from the heat to cool. Store in the fridge.