Chocolate Pear Tart Recipe

115 g

3

1

120 ml

2.5 ml

45 ml

For the pastry:

150 g

1.5 ml

30 ml

115 g

1

15 ml

Plain chocolate, grated

Large firm, ripe pears

Egg

Egg yolk

Single cream

Vanilla essence

Castor sugar

Plain flour

Salt

Sugar

Cold unsalted butter, cut into pieces

Egg yolk

Lemon juice

• For the pastry, sift the flour and salt into a bowl. Add the sugar and butter. Rub in until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and lemon juice. Form a ball, wrap, and chill for 20 minutes.
• Preheat oven to 200^oC/400^oF/Gas 6. Roll out the pastry and use to line a 25cm tart dish.
• Sprinkle the pastry case with the grated chocolate.
• Peel, halve and core the pears. Cut in thin slices crossways, then fan out slightly. Transfer the pears to the tart using a palette knife and arrange like wheel spokes.
• Whisk together the egg and egg yolk, cream and vanilla. Ladle over the pears and sprinkle with sugar.
• Bake on a baking sheet for 10 minutes. Reduce the heat to 180^oC/350^oF/Gas 4 and cook until the crushed is set and the pears begin to caramelize, about 20 minutes more. Serve while still warm.