Chocolate & Pear Tart

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This recipe pre-dates my 5 Ingredients philosophy.

Chocolate & Pear Tart

From Stonesoup

If you’re after a sweet pastry recipe, give THIS one a go and remember it’s really critical that you cook the crust through so it has a lovely crunchiness to contrast with the rich silky filling.

Also note that the recipe in the link is enough for a 28cm tart but this rich chocolate version needs only a 24cm shell so you’ll have some pastry left over which you could freeze for another use.

Serves 6-8
24cm sweet pie crust, baked blind until well browned and cooked through
22-24 quarters pot roasted pears, see below
300g dark chocolate, 70% cocoa solids
125mL (1/2C) double cream (45% milk fat)
pinch salt
semi whipped cream to serve

1. Whizz chocolate in a food processor until broken into fine pieces. Place chocolate in a medium saucepan with cream and salt. Heat very gently over a low flame stirring constantly.

2. I find it’s best to do a dance and move the saucepan between being on the heat and off to make sure it doesn’t get too hot and curdle the chocolate.

3. When just melted spoon the chocolate into the base of your tart case. Arrange pears in a pattern on top pushing into the chocolate as you go.

4. Allow to cool to room temp and serve with a dollup of cream that has been whipped until it is only just thickened.