Spiced Poached Pear & Chocolate Tart

Indulge in the perfect blend of elegance and decadence with our Poached Pear and Chocolate Tart. Crafted with our rich 75% Dark Chocolate Buttons and Wildfarmed Light Brown Flour, this dessert pairs the sweetness of poached pears with the intense depth of premium dark chocolate for an irresistible treat.

Prep time 30m

Cook time 45m

Total time 1h 15m

Servings 6 servings

Difficulty Medium

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

Wildfarmed Flour Sweet Paste:

• 300g Light Brown Wildfarmed Flour (Plain Flour also works)

• 180g Unsalted Butter, Cold and Cubed

• 120g Caster Sugar

• 50g Whole Egg

• 16g Egg Yolks (approx.)

Poached Pears:

• 4 Conference Pears

• 500g Caster Sugar

• 800ml Water

• 1 Lemon

• 1 Cinnamon Stick

Chocolate Brownie Filling:

• 130g Unsalted Butter

• 200g 75% Dark Chocolate Buttons

• 3 Whole Eggs

• 100g Caster Sugar

Method

1

Start by poaching and cooling your pears. Combine the sugar, water, lemon and cinnamon in a pan and heat to dissolve the sugar.
2

Meanwhile, peel the pears. Once peeled, add to the poaching liquid, cover and simmer until the pears are nice and soft (poke it with a knife and if there is little resistance they’re ready).
3

Set aside in the liquid and leave to cool completely.
4

Preheat your oven to 165°C. You will need a 20cm fluted tin.
5

To make the sweet paste, sand together the flour and butter together until sandy in texture.
6

Stir through the sugar then add the eggs (whole and yolk) and mix until a dough comes together. Wrap in clingfilm and chill in the fridge for 30 minutes.
7

Once your dough has rested, roll out to about 0.5cm and line your fluted tin carefully. Line with baking beans, chill for 30 minutes then blind bake the tart case. (This should take 20-25 minutes.)
8

Leave to cool while you make the brownie filling. (Leave your oven at 160c)
9

Over a bain marie, melt the butter and chocolate together.
10

Whisk the eggs and sugar until light and thickened in volume. Fold the two mixtures together and then fill your pre-baked pastry case.
11

Bake the filling for 10 minutes before placing the pears on top in any pattern you like. Bake for another 12 minutes before leaving to cool (it will be almost mousse-like in texture)
12

Leave to cool before slicing and enjoying with some single cream!