Chocolate Frangipane Plum Tart

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225 g pastry flour

20 g cocoa

75 g caster sugar

75 g cold butter, cubed

1 tablespoons light sour cream

50 g dark chocolate, melted over a double boiler and cooled

1 egg

150 g unsalted Butter

130 g caster sugar

165 g almond meal

4 egg yolks

1 teaspoon vanilla essence

100 g dark chocolate, melted over a double boiler, cooled

9-10 plums, halved and stones removed.

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