Rich dark chocolate tart with poached pears -
Rich dark chocolate tart with poached pears
Posted 30 Nov 2016 11:55 AM

Rich dark chocolate tart
125 gcold butter, chopped
1/4 cup(40g) icing (confectioners') sugar
1 1/4 cups(185g) plain (all-purpose) flour
1 tbspdutch cocoa
1 egg yolk
1 tbspchilled water
400 gdark chocolate (50% cocoa) chopped
200 gbutter, chopped coarsley, extra
2 eggs
1 tbspplain (all-purpose) flour
Poached pears
1/2 cup(125ml) lemon juice
1/2 cup(175g) honey
2 cups(500ml) water
1/2 cup(110g) caster (superfine) sugar
1 vanilla bean, split lengthways
6 green pears (1.2kg), peeled, quartered
Honeyed walnuts
3/4 cup(75g) walnuts
1 tbsphoney

Rich dark chocolate tart with poached pears

1. Process butter, icing sugar, flour and cocoa until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.
2. Roll pastry between sheets of baking paper until 5mm thick. Freeze 5 minutes. Lift pastry into an 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based fluted tart tin, press into sides, trim edges; prick base all over with a fork. Freeze 20 minutes.
3. Meanwhile, preheat oven to 200°C/400°F.
4. Place tart tin on an oven tray; line with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
5. Reduce oven to 180°C/350°F.
6. Stir chocolate and extra butter in a heatproof medium bowl over a saucepan of simmering water until just melted. Remove bowl from pan; whisk in egg and flour until just combined. Pour mixture into pastry case; smooth surface.
7. Bake tart 20 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.
8. Meanwhile, make poached pears, Heat juice, honey, the water, sugar and vanilla bean in a medium saucepan over a low heat; cook, stirring, until sugar dissolves. Bring to the boil over a high heat; reduce heat to medium-low. Add pears; cook 20 minutes or until just tender.
9. Remove pears from syrup with a slotted spoon. Return syrup to the boil over high heat. Boil 10 minutes or until thickened slightly.
10. Next make honeyed walnuts. Place walnuts on a baking-paper-lined oven tray. Drizzle with honey; toss to coat. Bake at 180°C/350°F for 12 minutes, stirring halfway, until golden. Cool.
11. Serve tart topped with walnuts and syrup, accompanied with pears.

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