Autumn Pear, Ginger & Nutty Chocolate Tart… By Lucy Simmons

By lucy  , , , ,   ,

October 1, 2014

A truly amazing early Autumn dessert, sweet sticky windfall pears, encased in a sweet crumbly pastry shell, filled with rich nutty chocolate and a hint of ginger, a truly perfect combination.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 8-10 Generous


500 Grams Sweet crust pastry

50 Grams Walnut or almonds

4-5 Medium Pieces of crystallised ginger

100 Grams Dark chocolate

125 Grams Soft brown sugar

125 Grams Butter

2 Medium Eggs

4 Medium Autumn windfall pears

Scattering Cocoa for dusting


Recipe for sweet short crust pastry.

1.  Preheat the oven to 180C/ gas mark 6.  Roll out the pastry onto a lightly floured surface, line the 20.5cm loose bottom tart tin and cut off the extra pastry.  Line with baking paper and put a thin layer of baking beans over, placing in the fridge to chill for 15 minutes.  Take out and bake for 15 minutes.  Reduce oven heat to 160c.

2. Prepare the filling by putting the walnuts or almonds into a food processor with the ginger and whizz up until chopped.  Melt the chocolate and set aside to cool for a while.

3.  Add the sugar to a bowl with the butter and beat until light and creamy, add the eggs one at a time, beating until combined.  Stir in the walnut, ginger and chocolate then pour into the pastry case.  Arrange the pears on top, pushing gently into the chocolate.  Bake for 40-45 minutes or until the chocolate has set, then lift out of the tin and dust with cocoa powder.

Delicious served warm or cooled with lashings of fresh chilled cream.





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