Cakes and Pastries Recipes - Chocolate and Pears in Syrup Tart Recipe

Ingredients

Serves 6

• 12 1/3 oz (350 g) shortbread (refer recipe)

• 1/2 oz (15g) butter

• 4 fl oz milk

• 4 fl oz crème fraiche

• 2 tbsp sugar

• 7 1/4 oz (200g) dark 70 % chocolate

• 2 oz soft butter

• 3 pears in syrup

• 2 oz (50g) shaved almonds

• Floating islands:

• Zest of 1 orange

• 3 egg whites

• 3 oz (80g) sugar 

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough and line a greased tart pan with it. Bake blind for 15 min.

3. Meanwhile, prepare the chocolate filling: bring to a boil the milk and crème fraiche in a saucepan, adding the sugar. Pour this mixture over the chocolate, which you have previously broken into small pieces. Whisk. Add the butter and blend until the mixture is smooth and shiny.

4. Cut the pears into chunks and stir them into the mixture. Pour over the tart base.

5. Prepare the floating islands: bring to a boil 2 cups (50 cl) of water and the orange zest and boil for 5 minutes. Meanwhile, whisk the egg whites to stiff peaks and fold in the sugar. Use a spoon to scoop up the "islands" and poach them in the boiling water for 1 min on each side. Drain and arrange over the tart.

6. Broil the almonds until they turn golden brown and sprinkle them over the tart.