Dark chocolate and pear tart

A sinfully delicious recipe for any chocoholic.
 
chocolate and pear tart

Recipe from: 11 April 2012
Preparation time: 1h
Cooking time: 45 min
 
 

Ingredients

 
  • 1 1/2
    cup
    all-purpose or cake flour
  • 1/2
    cup
    icing sugar
  • 1
    pinch
    salt
  • 125
    g
    cold butter
  • 1
    egg
  • 1
    tsp
    vanilla extract / paste / essence
  • Filling:
  • 4
    medium-sized ripe pears- peeled
  • 250
    g
    dark chocolate- roughly chopped
  • 150
    ml
    cream
  • 200
    ml
    milk
  • 1
    egg
  • 1
    egg yolk
  • 1
    pinch
    salt
Servings: Change Serving
 
 

Method

 
To make the pastry, sieve the flour, icing sugar and salt into a large mixing bowl (I usually sieve straight into the bowl of my electric). On a low speed, or by hand, work the butter into the flour mixture, until the mixture resembles breadcrumbs.

Add the egg, vanilla and milk, and mix gently. Try to avoid over-working the dough. Form into a ball, wrap in cling film and refrigerate for a minimum of 15 minutes.

Lightly grease your tart tin/s and set aside.

In a microwave-proof dish, microwave the pears for 5 minutes until tender. Allow to cool slightly and then slice thinly.

While the pears cook, preheat oven to 120°C and prepare the chocolate filling:
Place the chocolate in a mixing bowl over a pot of boiling water and melt, stirring occasionally. Then add the cream, milk and salt and stir to combine . Set aside.

Whisk the eggs in a separate bowl and add to the mixture.

Remove pastry from the fridge and roll out on a lightly floured surface to about ½ cm thick and line the tin/s or dish.

Prick the surface a few times with a fork and place in the freezer for about 15 minutes (to avoid blind-baking).

Remove your pastry-lined tart dish from the freezer, and lay the pear slices inside the pastry base/s, before pouring over the chocolate mixture.

Bake at 120°C for approximately 45 minutes, remove from the oven and cool.

Tip: You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a pie dish if you have one spare.

Reprinted with permission of Sarah Graham. To visit Sarah Graham 's blog, click here.
 

Read more on: recipe  |  dessert  |  bake  |  chocolate
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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