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How To Make Chocolate Pear Tart At Home?
- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
INGREDIENTS:
SERVES 8
- 115g/4oz plain (semisweet) chocolate, grated
- 3 large firm, ripe pears
- 1 egg
- 1 egg yolk
- 120ml/4fl oz/½ cup single (light) cream
- 2.5ml/½ tsp vanilla extract
- 45ml/3 tablespoon caster (superfine) sugar
FOR THE PASTRY- 150g/5oz/1¼ cups plain (all-purpose) flour
- Pinch of salt
- 30ml/2 tablespoon sugar
- 115g/4 oz/½ cup cold unsalted (sweet) butter, cut into pieces
- 1 egg yolk
- 15ml/1 tablespoon fresh lemon juice.
STEPS:
- For the pastry, sift the flour and salt into a bowl. Add the sugar and butter. Cut in with a pastry blender until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and lemon juice until the mixture forms a ball. Wrap in clear film (plastic wrap) and chill for at least 20 minutes.
- Preheat a baking sheet in the centre of a 200°C/400°F/Gas 6 oven.
- On a lightly floured surface, roll out the pastry 3mm/⅛in thick. Transfer to a 25cm/10in tart dish and trim.
- Sprinkle the base of the pastry case (pie shell) with the grated chocolate.
- Peel, halve and core the pears. Cut in thin slices crossways, then fan them out slightly
- Transfer the pear halves to the tart with the help of a metal spatula and arrange on top of the chocolate like the spokes of a wheel.
- Whisk together the egg and egg yolk, cream and vanilla. Ladle over the pears, then sprinkle with sugar.
- Bake for 10 minutes. Reduce the heat to 180°C/350°F/Gas 4 and cook until the custard is set and the pears begin to caramelize, about 20 minutes more. Serve warm.
