Golden Plum Chocolate Tartlet

I bought some golden plums at a neighborhood fruit store. When I checked out, the store lady asked me to take some strawberries... free.

Some fruit or vegetable isn't really turning bad but may have bruise or has been sitting for too long. Instead of throwing away the store people just give it away. Many time I have received artichoke, bell pepper or celery...

A recent news about a US strawberry farmer destroying his crops (selling price too low the cost couldn't cover...) is still echoing in my head.

Anyway go back to this tartlet... the crust is crunchy, not too sweet but very cocoa-y. It pairs particularly well with citrus fruit, mimicking the sentiment of dark-chocolate covered orange peel. I did two versions for the plums - slices and cubes - for the tartlets. The flesh turns soft after baking, so if you prefer some bite I suggest you going for the cubes.

Recipe for the chocolate tart crust:

please based on this recipe, replace the semolina flour with regular flour, add 1/8 cup cocoa powder, increase the butter (superb flavor is a must) to 70 g.

Once you form and roll out the dough, divide it to 5 circles. Spead some mermalade (I used plum's) in the center, arrange the cut plum on top, sprinkle sugar and dot with butter, wrap the edge up. Bake the tartlets in a (pre-heat) medium-hot oven for about 30 minutes.

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