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Chocolate tarts with red wine pears
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Decadent chocolate tarts with red wine poached pears for a perfect sweet and tangy pairing - Michelle Southan.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 150g chilled butter, chopped
  • 30g (1/4 cup) Cocoa powder
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 41.20 gm milk
  • 200g 70% dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 125ml (1/2 cup) milk
  • 32.00 gm brown sugar
  • 2 eggs, lightly whisked
  • 40.00 ml Frangelico
  • Double cream, to serve
  • 500ml (2 cups) dry red wine
  • 100g (1/2 cup) caster sugar
  • 2 whole star anise
  • 4 small pears, peeled, halved, cored
Instructions:
  • Combine flour and butter in a food processor until it forms fine breadcrumbs. Add cocoa and icing sugar, then process until mixed. Add egg yolk and milk, and process until dough begins to come together. Transfer to a floured surface, knead until smooth, then shape into a disc. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Divide the pastry into 8 portions. Roll out one portion on a floured surface to form a 4mm-thick disc. Line a round tart tin with removable base (3cm deep, 8cm base measurement) with the pastry, trimming any excess. Chill in the fridge for 30 minutes. Repeat with the rest of the pastry portions.
  • Preheat the oven to 200C/180C fan forced. Line pastry bases with baking paper, fill with pastry weights or rice, and place on a baking tray. Bake for 15 minutes. Remove the paper and weights, then bake for an additional 10 minutes until crisp. Take out of the oven and reduce oven temperature to 160C/140C fan forced.
  • In a saucepan over low heat, combine chocolate, cream, milk, and sugar. Stir for 5 minutes until chocolate is melted and mixture is smooth. Let it cool for 5 minutes. Gently mix in eggs and Frangelico until just combined. Divide the mixture evenly among the pastry cases.
  • Bake until just set, which usually takes 20-25 minutes. Allow it to cool for 3-4 hours before serving.
  • Prepare the pears by simmering them in a mixture of wine, sugar, and star anise until tender. Then, transfer the pears to a bowl, and simmer the syrup until slightly thickened before pouring over the pears. Let it cool for 30 minutes before serving.
  • Spoon a generous amount of double cream onto each tart, then add a pear on top and finish with a light drizzle of syrup.

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