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Chocolate tart with red wine pears
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Prep Time:
370 minutes
Cook Time:
95 minutes
Total Time:
465 minutes
Elegant poached pears infused with red wine for a gourmet dessert.
Ingredients:
  • 4 Buerre bosc pears, peeled, cored, cut into 8 wedges each
  • 500ml red wine
  • 100g caster sugar
  • 1 tsp aniseed seeds
  • 1 vanilla bean, split
  • 150g good-quality dark chocolate, chopped
  • 300ml thickened cream
  • 2 eggs, lightly whisked
  • 60ml rum
  • 150g plain flour
  • 40g almond meal
  • 60g icing sugar mixture
  • 30g cocoa powder
  • 150g chilled butter, chopped
  • 2 egg yolks
Instructions:
  • In a medium saucepan over low heat, gently mix together the pears, wine, sugar, aniseed, and vanilla bean until the sugar dissolves, about 5 minutes. Increase the heat to bring to a simmer, then reduce to medium-low and cook for 45 minutes until the pears are tender and the sauce slightly thickens, stirring occasionally. Remove from heat, transfer to a bowl, and refrigerate for 6 hours to enhance the flavors.
  • Create the chocolate pastry by combining flour, almond meal, icing sugar, cocoa, and butter in a food processor until a dry breadcrumb texture forms. Add egg yolks and continue processing until the mixture just comes together. Transfer the dough to a work surface, shape it into a disc, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  • Preheat oven to 200°C. Roll out pastry on a floured surface into a 30cm disc. Line a 23cm fluted tart tin with pastry, trim edges, then chill in the fridge for 15 minutes. Blind bake with baking paper and pastry weights for 10 minutes. Remove paper and weights, bake for another 8-10 minutes until pastry is cooked. Lower oven temperature to 150°C.
  • In a medium saucepan over low heat, melt the chocolate with the cream, stirring until smooth for about 5 minutes. Take it off the heat and let it cool for 10 minutes. Mix in the eggs and rum until well combined, then pour into the pastry case. Bake for 15-20 minutes until just set. Allow it to cool before serving.
  • Transfer the tart to a serving platter. Remove the pears from the syrup, arrange them on the tart, cut into wedges, and serve with the syrup.

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