You'll only need a small slice of this, honest! This is also well-received when you invite your friends over for something sweet and serve this with coffee and your favourite tipple!

Ingredients

For the Pastry:

  • 225g plain flour
  • 110g butter, chilled and diced
  • 30g icing sugar
  • 1 egg, beaten
  • 1 egg yolk, beaten

For the Filling:

  • 60g caster sugar
  • 125ml white wine
  • 125ml water
  • Juice of ½ lemon
  • 2 pears, peeled, cored and thinly sliced
  • 300g dark chocolate
  • 2 eggs, beaten
  • 220ml double cream
  • 6 small rosemary sprigs, to decorate

Method

Yes there's chocolate and tart but the pear makes this one of your five a day must-haves!

  1. To make the pastry, sieve the flour into a bowl. Add the diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
  2. Sieve in the icing sugar and stir to combine. Mix together the egg and the egg yolk, then stir most of the egg into the flour to form a soft pastry.
  3. Shape the pastry into a ball and wrap in cling film. Place in the fridge for 20 minutes to let the dough rest before rolling it out.
  4. Preheat the oven to 190°C/fan 170°C/gas 5. Butter a 20cm-long rectangular loose-bottomed tart tin.
  5. Lightly dust a work surface with flour and roll out the pastry until it's slightly bigger than the tin. Line the tin with the pastry and gently prick the base with a fork without piercing through.
  6. Place in the fridge to rest for approximately 10 minutes, then line with parchment paper and fill with baking beans or rice. Place in the oven for 10-15 minutes, until fully baked. Set aside.
  7. Meanwhile, to prepare the poached pears, put the sugar, white wine, water and lemon juice into a saucepan.
  8. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until a thick syrup forms. Add the pear slices and simmer for 3-4 minutes, until just soft.
  9. Remove from the heat and set aside to cool.
  10. Reduce the oven temperature to 170°C/fan 150°C/gas 3.
  11. Place the chocolate in a bowl set over a pot of simmering water (Bain Marie) and melt. Whisk in the eggs and cream, taking care not to curdle the eggs, until a thick consistency is formed.
  12. Allow to cool slightly, then pour into the baked pastry shell. Bake for 15-20 minutes, until just set.
  13. Allow to cool completely, then decorate with the poached pear slices and some fresh rosemary sprigs.

Note:

This is also well-received when you invite your friends over for something sweet and serve this with coffee and your favourite tipple!