Dark chocolate and pear tart

Sarah Graham
8 servings Prep: 1 hr, Cooking: 45 mins
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A sinfully delicious recipe for any chocoholic.

By Food24 April 11 2012
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Ingredients (13)

1 1/2 cup flour — all puprose or cake
1/2 cup icing sugar
1 pinch salt
125 g butter — cold
1 eggs
1 tsp vanilla — extract or essence or paste
FILLING:
4 pears — peeled
250 g dark chocolate — chopped
150 ml cream
200 ml milk
1 eggs
1 eggs — yolk only
1 pinch salt
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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.



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