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Chocolate & Pear Tart

Try our deliciously seasonal Chocolate & Pear Tart! The perfect Winter Comfort Food..



Makes 1 x 12inch Tart

Ingredients

Pastry

· 250g Butter (Diced finely and chilled thoroughly)

· 200g Icing Sugar

· Pinch Salt

· 500g Plain Flour

· 4 Egg Yolks

· 4 Tbsp Cold Milk

· 1 Egg (Beaten – for brushing)

Filling

· 315ml Double Cream

· 115g Butter

· 1 Tsp Caster Sugar

· Pinch Salt

· 455g 70% Dark Chocolate

· 100ml Milk

· 100g Chopped Pistachios

Pears

· 2 Ripe Pears (Comice are preferable) (Peeled)

· 150g Golden Caster Sugar

· 1 Stick Cinnamon

· 2 Star Anise

· 4 Cloves

· Water (To Cover)

Method

1. For the pastry; Add the flour, salt and icing sugar to a robot coupe (blender). Pulse until the mixture resembles breadcrumbs. Add the milk and eggs and pulse until just incorporated. Remove and knead, just to combine. You don’t want to overwork it. Press flat and chill for at least 2 hours before use.

2. For the pears; Add the sugar and spices to a saucepan, then add the pears. Cover with water and bring to a very gentle simmer, stirring occasionally. Simmer for around 10 minutes, or until the pears are soft enough to poke a knife into. Once complete, remove the pears carefully and chill.

3. Next, roll out your pastry to the thickness of a £1 coin and line your tart case, ensuring you get the pastry right into the corners. Chill overnight.

4. To bake the pastry, line the tart with baking parchment and add baking beans. Bake @ 175°c until the edges just start to take on some colour. This will take around 15 minutes. Remove the beans and check the middle is cooked. If required, add back to the oven for a few more minutes.

5. Once the pastry is fully cooked, brush very lightly with the beaten egg to create a seal. Add back to the oven for 30 seconds, then remove.

6. For the filling: Place the chocolate, butter and salt into a bowl. Add the cream and sugar to a saucepan and bring up the heat until it just starts to steam. Pour over the chocolate and butter. Stir gently just to start combining them before adding the cold milk. Allow to sit for a few minutes before stirring together completely. Do not mix too much or the mixture will split.

7. Pour the chocolate mix into the tart, taking care to make sure it is evenly distributed across the tart. Fill almost up to the very edge.

8. Next, cut the pears. Cut each pear into 6 or 8 wedges, depending on the size. Then cut out the stalk and core. Lay these around the tart on the chocolate mix, pressing into the mix slightly. To finish, sprinkle over the chopped pistachios and leave to chill for at least 2 hours before removing from the tart case.

Cut into 8-10 slices and serve, clotted cream is an ideal accompaniment