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

Recipe adapted slightly from Jamie Oliver

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

 

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.

Serves 6 – 8.