The young man made this fabulous tart in his school cookery lesson. It was so delicious, I thought I would share his recipe with you.
Pear and Chocolate Tart
Shortcrust Pastry (8 oz Plain flour, 2oz of marg and 2 oz lard)
125g ground almonds
2 large eggs
185g dark chocolate - melted
3 conference pears, peeled, cored, quartered
Creme Fraiche to serve
Pre heat Oven to 190c/375f/gas 5. Roll out pastry (half cm thick) and line tart tin. Rest lined tart tin for 20 min in freezer.
Bake pastry blind for 10 mins, then remove, set aside and reduce oven temperature to 170c/325f/gas 3.
Mix almonds, eggs, butter and sugar and stir in melted chocolate. Pour mixture into pastry case and press the pears into the mixture.
Bake for 45 mins until pastry is golden brown and the chocolate and almond mixture is firm.
Serve warm or cold with creme fraiche. Delish!!
You may be wondering why the pastry weights are in imperial whilst the rest of the weights are in metric. When I was at school, you had to make your own pastry, but his recipe said to take in ready made shortcrust pastry. I decided that he needed to know how to make pastry, so I used my old school recipe book for this.