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Dark Chocolate and Pear Tart

Serves 10-12

Prep time: 40 minutes
Cooking time: 35 minutes


This is a really decadent way to use the abundance of pears about in August.  If the pears are not ripe and soft, place them on a tray in the oven with the tart shell for about 5 minutes to ensure they’ll cook through.

Pastry Ingredients

320g plain flour
60g cocoa
160g caster sugar
Pinch salt
160g cold butter, cubed
2 eggs

Filling Ingredients

270g dark chocolate melts
60g butter, diced
1 ¼ cups thickened cream
4 eggs, lightly beaten
2 ripe pears – Packham or
Beurre Bosc are good

Pears
Beurre Bosc Pears • click to enlarge
image: Julie Goodwin
Pear Tart
Pear Tart • click to enlarge
image: Julie Goodwin

Method

Pastry

Preheat oven to 180°C

Place flour, cocoa, sugar, salt and butter in food processor and process to a fine crumb. Add eggs and process until dough just starts to come together.  Turn onto floured surface and knead until just smooth.  Rest in cling wrap in fridge for 10 minutes.

Roll out pastry to about 3mm between sheets of Glad bake.  Grease a  flan tin and line with the pastry.  Rest in fridge for 15 minutes.  Line with Glad bake and fill with pastry weights.  Bake for 10 minutes, then remove weights and bake further 10 minutes.  Chill.

Filling

Reduce oven to 160°C

Place chocolate and butter in a bowl. 

Place cream in a pot and bring to the boil.  Alternatively, use the microwave.  Pour the cream over the chocolate and stir until smooth.  Allow to cool slightly and stir in the eggs.

Peel the pears and cut into quarters.  Cut down the centre part of the quarters to remove the core and leave a flat surface.  Place the pears rounded side up around the outside of the tart case.

Pour the chocolate mixture carefully into pastry shell and bake for 25 minutes.  Refrigerate until completely chilled and serve with some pieces of fresh pear and cream, or vanilla ice cream.

 

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