Photography by David Loftus
chocolate and pear tart
This dessert is great for chocaholics and the refreshing pear juices cut through the rich flavour - great for any dinner party.Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes, or longer if you can.
Bake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170°C/325°F/gas 3.
Mix your almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.
Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm. Serve warm with crème fraîche.
Comments
adelish [Visitor]
Thu 21 Jun 2007 @ 00:06
I made this tart yesterday and reheated it to serve today. It was delicious and really simple to make. Packs of crushed almonds were only sold in 100g bags so I couldn't be bothered to buy 2 so skimped on them but it still tasted and looked fine.
jarka [Visitor]
Wed 27 Jun 2007 @ 20:12
what is creme fraiche.Where I can find recipe ?
thanks
thanks
adrian [Visitor]
Mon 02 Jul 2007 @ 18:34
creme fraiche is a kind of sour cream you buy it fromj a supermarket, or a dairy store
sarah [Visitor]
Sat 07 Jul 2007 @ 02:23
this is a wicked tart, so easy to make and tastes delicious!
Amelia [Visitor]
Sun 29 Jul 2007 @ 02:44
I haven't seen Conference pears before, what other variety can one use for this recipe?
susan [Visitor]
Sat 11 Aug 2007 @ 12:28
Made this fantastic creation today and shared it with friends. Everyone raved! I used tinned pears though.
Ramadamadingdong [Visitor]
Fri 30 Nov 2007 @ 14:21
it went pear sha[ed
Kerry Savage [Visitor]
Thu 28 Feb 2008 @ 08:42
I love this tart. It's easy to make and really scrummy!
lucy [Visitor]
Fri 02 May 2008 @ 12:26
i cant wait to make this it looks lovely!!!
rate
1443 votesserves 4 to 6
ingredients
• a pack of ready-made shortcrust pastry
• 125g ground almonds
• 2 large free-range or organic eggs
• 125g butter, softened
• 95g caster sugar
• 185g dark chocolate, melted
• 3 conference pears, peeled, cored and quartered
• crème fraîche, to serve
• 125g ground almonds
• 2 large free-range or organic eggs
• 125g butter, softened
• 95g caster sugar
• 185g dark chocolate, melted
• 3 conference pears, peeled, cored and quartered
• crème fraîche, to serve
