Today's recipe from Saturday's Breakfast show.
Pear and chocolate tart
This twist on the classic 'French apple tart' is a simple,
seductive recipe that will never fail to impress. Spicing the
chocolate with chili is a tried a tested combination that sure to
get the blood flowing!
Prep time: 10 minutes
Cooking time: 20 minutes
- 1 sheet puff pastry, roughly 30cm in diameter and � cm thick
- 4 Dessert spoons of Waitrose Seriously Chocolatey Chocolate Spread*
- Pinch of chili powder
- 2 large pears or 4 small ones, peeled, cored, halved and sliced lengthways
- 2 tablespoons melted butter
- 2-3 tablespoons coconut sugar (raw or castor sugar can be substituted)
Pre heat the oven to 200c
Lay the pastry on a baking tray lined with baking paper.
Warm the chocolate spread in the microwave and season to your taste with the chilli powder. It shouldn't be 'fire hot' like a curry - you just want enough to give it some warmth and interest. Spread out the chocolate sauce into a 20cm circle, in the centre of the 30 cm roughly circle shaped pastry.
Fan out the pears on top.
Turn up the extra pastry onto the pears (as far as it will go),
pleating and crimping heavily with your fingers as you go.
Brush the entire top - pastry and apples - with the butter and sprinkle liberally with sugar.
Place in the oven for 20 minutes or until the pears are tender and the tart is a deep golden caramel colour.
Serve with custard, mascarpone or whipped cream.
*You can substitute with any good quality brand of dark chocolate ganache - NZ company Dollop makes a tempting version - or you can easily make it at home by melting 100g of 70 per cent dark chocolate in 80ml of hot cream, and cool to set.