Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
1 pack fresh dessert short crust pastry
125g ground almonds
2 free range eggs
125g butter, softened
95g caster sugar
185g Luxury Continental Belgian dark chocolate, melted
3 conference pears, peeled, cored and quartered
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Rolloutthepastryuntil1/2cmthickanduseittolinea 24cmtarttin.Leaveinthe
freezer to rest for at least 20 minutes, or as long as you can. Bake the pastry for
around10minutesinthepreheatedoven,then remove,setaside,andreducethe
oven temperature to 170°C, 325°F, gas mark 3. Mix your almonds, eggs, butter
and sugar together, and stir in the melted chocolate while still warm. Pour the
mixture evenly into the pastry case. Press the pears into the chocolate and
almond mixture. Bake the tartfor 45 minutes untilthe pastryis goldenbrown and
the chocolate and almond mixture is firm.
Serve warm with crème fraiche.
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