For any chocolate lover, this luxurious tart is deep filled with juicy sliced pears on top. All you need is some cold cream to serve with it.
You don’t have to bake blind the pastry as it will cook on the base of the ESSE cooker. You will need a 23cm deep tart tin.
Serves about 8.
Ingredients
For the pastry
- 200g plain or spelt flour
- 50g cocoa powder
- 110g cold butter
- 1 tablespoon icing sugar
- 1 large egg
For the filling
- 150g 70% cocoa solids chocolate
- 150g butter, softened
- 150g light muscovado sugar
- 50g plain flour
- 2 eggs
- 4 ripe pears, skin left on, cored and sliced
Method
- Heat the oven to 180C (ESSE dial guide middle of HOT).
- For the pastry, mix together the flour, icing sugar and cocoa powder.
- Then add the butter, cut up into cubes. Rub into the flour mix until fine breadcrumbs.
- Then add the egg until it makes a dough.
- Leave to rest in the fridge while you make the filling.
- Melt the chocolate on the induction hob setting 1 or leave the chocolate in a bowl at the back of the ESSE until melted.
- Beat together the butter and sugar until light and fluffy, Whisk the eggs and add to the butter and sugar together with the flour. Finally fold in the melted chocolate.
- Line the tart tin with the pastry and then fill the pastry case with the chocolate filling. Then carefully arrange the pears on top.
- Cook for about 40 minutes or until the filling is cooked.
Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
