Pear and chocolate tart

    1 hour 10 min

    This is a scrumptious chocolate tart filled with frangipane and soft, juicy pears. I like it best served warm with a dollop of creme fraiche on the side. Enjoy!

    1 person made this

    Serves: 6 

    • 300g sweet shortcrust pastry
    • 125g ground almonds
    • 2 eggs
    • 125g softened butter
    • 95g caster sugar
    • 185g dark chocolate, melted
    • 3 firm but ripe pears, peeled and quartered

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Line a 24cm flan/tart dish with the shortcrust pastry. Prick with a fork then place in the freezer for 20 minutes to stop the pastry rising during baking.
    3. Bake the pastry shell for ten minutes then set to one side.
    4. Reduce the oven temperature to 170 C / Gas 3.
    5. In a separate bowl, make the frangipane filling: Mix ground almonds, eggs, softened butter and caster sugar together until well blended. Pour in the warm melted chocolate; stir until colour is even.
    6. Pour the chocolate frangipane filling into the pastry case; arrange the pears on the chocolate filling pushing them into the mixture.
    7. Bake the tart for 35 to 45 minutes in the preheated oven, or until the pastry is golden and the mixture is firm.

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