Recently while chopping pears to stew I got an urge to bake a pear tart. I had thought this would simply involve premade pastry and slices of pear. When I went hunting in the blogosphere I discovered that pear tarts are actually a little bit fancy. I settled on making a chocolate and pear tart as it sounded delicious and with a few tweaks I had all the ingredients.
There are essentially components to this dish: (1) shortcrust pastry (make your own or cheat like I did); (2) chocolate and almond filling; and (3) pear slices.
To make this tart you will need the following ingredients:
- 1 sheet shortcrust pastry, thawed
- 2T cocoa
- 80g butter
- 1/4C sugar
- 30g dark chocolate, finely chopped
- 40g almond meal
- 40 slivered almonds, finely chopped
- 1 egg
- 2 pears
- 1t vanilla essence
- 3t flour
- Spray oil
- chopping board and knife
- 4 small pie tins
- Pastry: spray the pie tins with oil. Cut the pastry into square quarters and line each pie tin. Cut off the excess pastry and pierce the remaining a few times with a fork so it doesn’t bubble. Bake for 15 minutes at 200 degrees Celsius.
- Chocolate and almond filling: in the blender combine 1/6C sugar, cocoa, almonds, egg, dark chocolate and 70g cold chopped butter, process until the mixture becomes a paste.
- Pear slices: in a bowl combine flour and remaining sugar. Peel the pears, cut into quarters, remove the core and thinly slice. Put the pears in the bowl with the flour and sugar. Add vanilla essence and mix with your hands to coat the pear slices.
- Assemble: ¾ fill the pie shells with the chocolate mixture, layer the slices of pears, brush with melted butter and bake at 170 degrees Celsius for 20 minutes. Place under the grill until the pears are golden, or use a cooking blow torch.