Jamie Oliver

Tasty Tuscan tart

With really dark chocolate and pears

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Tasty Tuscan tart

Serves 6
Cooks In35 minutes plus chilling time
DifficultySuper easy
Nutrition per serving
  • Calories
    616
    31%
  • Fat
    42.5g
    61%
  • Saturates
    24.4g
    122%
  • Protein
    8.4g
    19%
  • Carbs
    60.9g
    23%
  • Sugar
    25.9g
    29%
  • Salt
    0.65g
    11%
  • Fibre
    6.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    616
    31%
  • Fat
    42.5g
    61%
  • Saturates
    24.4g
    122%
  • Protein
    8.4g
    19%
  • Carbs
    60.9g
    23%
  • Sugar
    25.9g
    29%
  • Salt
    0.65g
    11%
  • Fibre
    6.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 375 g sweet pastry
  • 2-3 Williams pears , peeled and quartered
  • 4 tablespoons caster sugar
  • 300 ml single cream
  • 200 g good-quality dark chocolate (70% cocoa solids)
  • 30 g unsalted butter
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Method

Preheat your oven to 190°C/375°F/gas 5. Roll out the shortcrust pastry to form a rectangular shape just under 1cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip.

Remove the core, and slice each pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry. Bake for around 18 minutes, or until golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for a minute before snapping in your chocolate. Stir until melted and smooth, then add the remaining sugar and the butter. Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge. Allow to cool briefly before popping into the fridge for 20 minutes.

Cut into squares or fingers... and get stuck in!

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