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Tasty Tuscan Tart

Updated February 23, 2016
(1 Votes)

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This image courtesy of DavidLoftus.Cookstr.com

Serves6

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner

Taste and Texturechocolatey, fruity, sweet

Type of Dishtart

Ingredients

  • ¾ pound sweet pastry
  • 2-3 Williams pears (Bartlett pears), peeled and quartered
  • 4 tablespoons caster sugar
  • 1 cup plus 2 tablespoons light cream
  • 7 ounces good-quality dark (bittersweet or semisweeet) chocolate (70% cocoa solids)
  • 2 tablespoons unsalted butter

Instructions

Preheat your oven to 375°F. Roll out the shortcrust pastry to form a rectangular shape just under 1-cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip.

Remove the core, and slice each pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry. Bake for around 18 minutes, or until golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for a minute before snapping in your chocolate. Stir until melted and smooth, then add the remaining sugar and the butter. Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge. Allow to cool briefly before popping into the fridge for 20 minutes.

Cut into squares or fingers... and get stuck in!

 

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