Recipe Archives->Pies->Choc Pear Tart

Chocolate Pear Tart
Serves 8 - 12.

2 oz (50 grams) unsalted butter
4 oz (100 grams) plain white or Italian type 00 flour
1 oz (25 grams) cocoa powder
2 oz (50 grams) superfine sugar
1 egg beaten

3 tablespoons (45 ml) orange marmalade
2 ripe pears
4 oz (100 grams) dark chocolate
2 oz (50 grams) unsalted butter
2 egg beaten
4 oz (100 grams) superfine sugar

Make the pastry by rubbing the butter into the flour until the
mixture resembles breadcrumbs. Sift in the cocoa powder, add the
sugar and enough of the beaten egg to bind the mixture together.
Knead lightly, wrap in greaseproof paper and chill in the fridge
for 20 minutes. Preheat the oven to 350 F (180 C). On a lightly
floured surface, roll out the pastry and use to line an 8 inch (20
cm) flan tin. Cover the bottom with the marmalade. Peel the pears,
cut into quarters and remove the cores. Arrange them in the flan
case. To make the filling, melt the chocolate and butter over a low
heat. Set aside to cool. Beat together the egg yolks and sugar until
pale and fluffy. Fold in the chocolate mixture. Whisk the egg whites
until stiff, then fold into the mixture. Pour the mixture over the
pears and bake in the oven for 40 minutes until firm to the touch.
Serve hot or cold.

Printable version: choc-pear-tart.txt.