My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Ingredients
- 1 shortcrust pastry crust
- 6.5 ounces 70% dark chocolate , chopped
- 1.5 cups ground almonds
- 2 eggs
- 0.5 cups superfine sugar
- 6.5 tablespoons butter , softened
- 3 pearss - peeled , cored, and quartered
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
-
3
Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
-
4
Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
-
5
Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
-
6
Arrange pears on top of the tart by pressing them into the chocolate mixture.
-
7
Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
Nutrition Facts
Per serving
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