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Chocolate and pear tart recipe

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Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 8

This tart is extremely rich, so it’s best to serve it in small portions.

Ingredients

220 g (1 cup) caster sugar
500 ml (2 cups) water
4 pears, peeled, quartered and cored
200 ml (3/4 cup) thickened cream
125 g chocolate, chopped
2 egg yolks
110 g (1/2 cup) caster sugar
1 x 25 cm sweet crust pastry shell - baked

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Preparation

Preheat oven to 180C.

Place the caster sugar and water in a medium-sized saucepan over a low heat. Stir until the sugar dissolves. Raise the heat and bring to the boil, then simmer for 2–3 minutes.

Add the pears to the simmering syrup and poach for 4–5 minutes. Remove from heat and set aside until needed.

Place the cream in a saucepan and bring to the boil. Remove from heat and add the chocolate. Whisk until the chocolate is completely melted. Set aside to cool, whisking occasionally. Whisk in egg yolks and caster sugar.

Arrange the drained pear quarters in the cooked pastry shell. Pour chocolate mix over, smooth the top and refrigerate until set.

If you enjoyed this Chocolate and pear tart recipe then browse more Modern Australian recipes, dessert recipes, chocolate recipes, fruit recipes, baking recipes and our most popular hainanese chicken rice recipe.

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