Pear and Chocolate Almond Tart
4 days off work never seems enough. Two weeks never seems enough. Although it’s a nice break, Easter never seems
to be relaxing. There are always people
to see, lunches, dinner, family events.
If you’re anything like me, you’re usually cooking something, so there’s
planning and work to do.
I won’t lie – I did sleep in every morning. Yesterday morning I slept in til
10.30am. I was so tired. In fact, yesterday was my only really lazy
day. I ate a late breakfast (I guess
that’s called brunch). Went for a walk
along the beach, watched an episode of my new favourite cooking show – Two Greedy
Italians (seriously brilliant, hilarious, I don’t think I’ve ever cried from
laughing during a cooking show before), then made a nice dinner of chili
mussels before watching a movie. Good
day.
But then before you know it, it’s back to work.
For Sunday Easter Lunch, I made this Pear and Chocolate
Almond Tart. I wanted to make something
light yet chocolaty (it’s Easter after all!), and fruit always works best. I did a little research and came upon trusty
Jamie Oliver. He never fails, and he
didn’t this time either. You can either
eat this warm or cold, as I learnt – when cold, it sets like a fudge, and it’s
magical!
I even got my grandpa in on the cooking action!
PEAR AND CHOCOLATE ALMOND TART
Makes one tart
1 ½ sheets of frozen shortcrust
pastry
125g ground almonds
2 large eggs
100g butter, softened
95g caster sugar
150g dark chocolate, melted
2 pears, peeled, cored and sliced half a centimetre thick (you can also place them on as quarters)
double cream, to serve
125g ground almonds
2 large eggs
100g butter, softened
95g caster sugar
150g dark chocolate, melted
2 pears, peeled, cored and sliced half a centimetre thick (you can also place them on as quarters)
double cream, to serve
Preheat the oven to 190°C.
In a 12 x 35 cm tart tin with
removable base, place the sheets of puff pastry over the centre, making sure
the corners and side are completely covered. Use small overlapping pieces
of puff pastry to cover any free areas. Press the edges down with your
fingers or the back of a teaspoon, then score the base of the pastry with a
fork to allow air to come through while baking.
Blind bake the pastry for around 10
minutes in the oven, then remove, set aside, and reduce the oven temperature to 170°C.
In a large bowl, add the ground almonds, eggs, butter and
sugar and stir till all ingredients are well combined. Stir in the melted chocolate while still
warm.
Evenly spread the mixture in the
pasty case, then place the pears on top. Bake the tart for 45 minutes, or
until the pastry is golden and the cake is set.
Serve with double cream.
That looks lovely (and I'm not really usually a fan of pear and chocolate for some reason)!
ReplyDeleteI can almost taste the pear and chocolate from the photos. Great combination and you're right, Mr Jamie O rarely fails us!
ReplyDeleteyummy :) pics are beautiful :)
ReplyDeletei'm drooling over your blog. drooling. right now. my keyboard is actually wet. ugh, cross. TMI, i know.
ReplyDeletebut i wish one day i will be half as good a food blogger / photographer as you. maybe you could teach me? via the web, obviously... ;)
xo
scarlet
http://beautifulinsidemyhead.blogspot.com/
Sounds like a great combination. I would love to try it.
ReplyDeleteaaaaand... just added you to my bookmarks. take a peek if you like.
ReplyDeletexo
In a word, YES! Omg this looks so good! Thanks for sharing this yummy recipe :)
ReplyDeleteCheers,
Nicole
Thanks everyone! Was soo yum the next day out of the fridge... mmm... And thanks Scarlett, will be sure to pop over :)
ReplyDelete