This tart is extremely rich, so it’s best to serve it in small portions.
- 220 g (1 cup) caster sugar
- 500 ml (2 cups) water
- 4 pears, peeled, quartered and cored
- 200 ml (¾ cup) thickened cream
- 125 g chocolate, chopped
- 2 egg yolks
- 110 g (½ cup) caster sugar
- 1 x 25 cm sweet crust pastry shell-baked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ï‚°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.