Chocolate, Pear & Almond Tart

INGREDIENTS

  • 4 packham pears (200g each)
  • 140g Caster sugar
  • 250ml Water
  • 4 fresh bay leaves
  • pinch Saffron

Chocolate & Almond Cream

  • 90g Unsalted butter
  • 110g Caster sugar
  • 2 Free range eggs
  • 1 Free range eggs
  • 40g unsweetened dark chocolate cocoa (dutch process)
  • 150g Almond Meal

To finish

  • 300g packet Carême dark chocolate shortcrust pastry
  • to serve Creme fraiche
Print Recipe

Pre-heat a fan-forced oven to 200°C (220°C non-fan-forced).

To poach the pears, place the peeled pears into a medium sized saucepan so that they fit snuggly, pour over the Verjuice & water, which should just cover the pears, then add the sugar, bay leaves, and pinch of saffron. Place over a medium high heat, bring to simmering point then reduce the heat to medium-low. Place a lid on the pot and gently simmer for approximately 40 minutes or until the pears are cooked through. Remove the pears from the poaching liquid and set them aside to cool. Meanwhile, increase the heat and bring the Verjuice poaching liquid to a boil and reduce to ½ cup, then remove from the heat and set aside. Once the pears have cooled cut into quarters lengthways and set aside. You will only need 2 pears for this recipe.

To make the chocolate and almond cream, place the butter and caster sugar in a food mixer and beat on high until light and creamy (approximately 6 minutes). With the mixer still running, add the eggs and yolk (one at a time), then the cocoa and vino cotto, and mix for a further minute. Add the almond meal and mix until well combined. Set aside until ready to use.

To finish, grease a flan tin (24 cm x 2 ½ cm) and line it with the pastry. Cut off the excess pastry around the edge but allow the pastry to come above the tin by 5 mm, to allow for shrinkage during blind-baking. Place in the fridge for 15 minutes to chill.

Remove the chilled tart shell from the fridge, spike the bottom with a fork, line the top with non-stick baking paper, and place blind-baking beans on top (ordinary dried beans or rice work just as well). Bake for 15 minutes, then remove the beans and paper and cook for a further 5 minutes.

Remove the tart shell and reduce the oven temperature to 175°C (195°C non-fan- forced).

Place a third of the chocolate and almond cream on the base of the tart shell. Top with cooked pear wedges and dot the remaining chocolate and almond cream on top. Return the tart to the oven for 50–60 minutes; this time will depend on your oven, but you need to make sure that the chocolate and almond cream is cooked in the centre.

Remove from the oven and allow to cool. Serve with crème fraîche or mascarpone.