Pear And Chocolate Frangipane Tart

Serve this pear and chocolate tart warm, with a side of vanilla ice-cream, and watch your guests swoon with delight.

INGREDIENTS

• 120g dark chocolate, finely chopped
• 40g unsalted butter, cut into 1cm pieces
• 120ml pouring cream
• 2 eggs
• 60g (1/2 cup) almond meal
• 90g caster sugar
• 20g plain flour
• Double cream, to serve

CHOCOLATE SHORTCRUST PASTRY

• 150g (1 cup) plain flour
• 100g Dutch cocoa powder
• 125g unsalted butter, chopped, at room temperature
• 90g pure icing sugar
• 30g (1/4 cup) almond meal
• 1 egg

POACHED PEARS

• 1L (4 cups) water
• 200g caster sugar
• 1/2 vanilla bean, split, seeds scraped
• 2 ripe pears (such as williams or beurre bosc), peeled

METHOD

1. For the pastry, sift the flour and cocoa into a bowl and stir to combine. Use electric beaters to beat the butter, icing sugar, almond meal and egg until smooth. Gradually add the flour mixture, beating until mixture just forms a dough. Shape into a rectangle and cover with plastic wrap. Place in the fridge for 1 hour to rest.
2. For the poached pears, pour the water into a saucepan that fits the pears snugly. Add sugar and vanilla pod and seeds. Bring to the boil over medium-high heat. Place the pears in the pan. Cover with a round of baking paper and bring to a simmer. Reduce heat to medium-low and simmer for 12-15 minutes or until the pears are just tender. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until chilled.
3. Preheat the oven to 170C/150C fan forced. Lightly grease an 11.5 x 35cm (base measurement) fluted tart tin with removable base. Roll out the pastry on a lightly floured surface to a 20 x 45cm rectangle. Line the prepared tin with the pastry. Trim any excess. Line the pastry with a sheet of baking paper and fill with pastry weights or rice. Bake for 10-12 minutes or until firm. Remove paper and weights or rice and bake for a further 5-7 minutes or until the pastry is dry to touch. Set aside to cool.
4. Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chocolate mixture and set aside for 1-2 minutes to melt. Stir until smooth. Stir in the eggs and almond meal. Fold through the sugar and flour until well combined.

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