GLUTEN-FREE CHOCOLATE, PEAR, ALMOND TART
This is an oldie-but-a-goodie recipe we’ve revisited adding a layer of chocolate between the soft, sweet almond and pear layers.
It’s richer with more complexity on the palate than the original and we think definitely a winner.
Rosie
CHOCOLATE, PEAR, ALMOND TART
Serves 10
1 quantity Revenge Almond Shortcrust Pastry
3 tablespoons apricot jam, sieved, for brushing
Line a 28cm x 3.5 cm deep, loose-bottomed, fluted flan tin with pastry and blind bake.
You will have some pastry left over. It makes delicious biscuits or can be frozen for use at another time.
For the Chocolate
100 gm dark couverture chocolate (55%) finely chopped
While the pastry case is still warm, sprinkle the chocolate evenly over the base. Allow the chocolate to melt. Spread it with a palette knife if you feel the need.
For the Filling
250 gm unsalted butter, at room temperature
170 gm caster sugar
4 whole eggs, at room temperature
200 gm almond meal
2 tablespoons corn flour
4 ripe pears
Preheat the oven to 150°C fan forced (170°C conventional).
Cream the butter and sugar. Add the eggs one at a time mixing thoroughly in between each addition. Mix the almond meal and the cornflour together and fold into the butter mix.
Spread evenly over the chocolate in the blind baked pastry.
Peel, core and quarter the pears. Slice each pear lengthways at ½ cm intervals without cutting all the way through the pear. This will create a fan effect once baked. Arrange on top of the almond mixture.
Bake for 45 minutes or until golden brown on the top. Allow to cool on a rack.
Warm the jam and brush over the top of the cooled tart.
Serve with whipped cream.