Favourite Recipe:
Chocolate and Pear Tart
Melt in the mouth gorgeousness, wickedly comforting and bound to please any crowd around your table this easier-than-it-looks recipe is a must for a winter pudding.
My stepson, Max, was over from California for Christmas and devoured this. He then uncharacteristically asked for the recipe; so as a tribute to his first 18 years of life and somewhat egregious relationship with food and kitchens, I dedicate this recipe to him and hope that he will enjoy eating it over and over again.
Serves 10 -12
Ingredients:
For the pastry case:
225g plain flour
125g icing sugar
150g fridge cold butter, cubed
1 medium free range egg
For the filling:
10 tinned pear halves (in natural juice), drained thoroughly
100g softened butter
175g caster sugar
2 medium free range eggs
A few drops vanilla extract
100g ground almonds
1 heaped tablespoon plain four
1 heaped tablespoon good quality cocoa powder
100g bar 70% dark chocolate (melted in a bowl over simmering water and slightly cooled)
You will need a loose bottomed tart tin, 20cm x 30cm (or equivalent)
Method:
In a liquidiser mix the flour, icing sugar and butter until they resemble fine breadcrumbs. Add the egg and mix until it forms a one-piece dough (you may need to add a few drops of cold water if your mixture is too dry to bind). The dough should be soft, pliable and smooth. Roll out to 4mm thickness (I use the loose base of the tart tin to roll onto overlapping enough for the sides, then gently fold these back in before putting the base into its surround) then shape gently to fit the tin. Prick the base several times with a fork and put in the fridge to cool for at least 30 minutes.
Heat the oven to fan 180⁰C then blind bake the pastry case for 25 minutes until it is a light golden colour. I used baking parchment covered with a layer of dried chickpeas to hold it down.
In a large bowl cream the butter and sugar together until light and fluffy, add the 2 eggs and beat thoroughly so that it is well aerated. Add the vanilla extract, ground almonds, flour and cocoa powder and mix well, then gently combine with the melted chocolate.
Arrange the pears evenly over the cooked pastry base then spoon the pudding mixture over the top to cover the pears. It doesn’t matter if some of the pear is poking through.
Bake in the oven for 25 - 30 minutes until there is a crispy top with a soft wobble to the touch underneath. Allow to cool for 15 minutes before serving with a generous dollop of crème fraiche or chocolate ice cream......or both!
It is also delicious cold.