This is a really easy and delicious tart for a chilly Sunday afternoon in front of the telly with a cup of tea. It takes no time at all, mainly because I do a massive cheat and use ready-made pastry.
For this lovely tart, that’s technically a fancy frangipane I think, you will need:
A 500g short crust pastry block
2 medium eggsies
100g of softened butter plus a little extra for greasing
100g of golden caster sugar
100g of ground almonds
1 tablespoon of cocoa powder
A small bar of dairy chocolate (about 45g)
A tin of pear halves
A 20cm fluted flan tin
An oven at 180⁰C
Melt the little bar of chocolate in a glass bowl over a pan of simmering water.
Whilst the chocolate melts down, use a hand mixer to combine the eggs, butter, sugar, almonds and cocoa powder until smooth. Once the chocolate is melted, mix this in too.
Roll out about 3/4 of the pastry block, onto a lightly floured surface and gently place into a well-greased, flan tin pinching the pastry against the fluted sides and removing any excess pastry from the top.
Use a spatula to get all of the mixture from the bowl and into the pastry case and smooth out. Place the pear halves around the outside of the tart, pushing them into the mixture.
Bake in a preheated oven for 40 minutes.