Tasty Tuscan tart

Nutritional Information (amount per serving)

Calories
644kcal
Carbs
59.7g
Sugar
33.3g
Fat
40.5g
Saturates
21.4g
Protein
8.5g

Serves 6   Approx time: 35   Difficulty: super easy

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
 

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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