Tasty Tuscan Tart
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
375g dessert shortcrust pastry
2 - 3 Williams pears, peeled and quartered
4 tablespoons caster sugar
284ml single cream
200g continental dark chocolate (75% minimum cocoa solids)
30g butter
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Roll out the pastry to form a rectangular shape, just under 1cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip. Remove the core, and slice each pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry. Bake for about 18 minutes, or until golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for 1 minute before snapping in your chocolate. Stir until melted and smooth, then add the remaining sugar and the butter. Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge. Allow to cool briefly before popping into the fridge for 20 minutes.
Cut into squares or fingers.... and get stuck in!
Nutrition Info (per serving): 653 calories, 40 g fat.
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