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Pear and chocolate frangipane tart
Pear and chocolate frangipane tart
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Prep Time:
85 minutes
Cook Time:
75 minutes
Total Time:
160 minutes
Indulge in warm pear and chocolate tart paired with creamy vanilla ice cream for a guaranteed crowd-pleaser.
Ingredients:
  • 120g dark chocolate, finely chopped
  • 40g unsalted butter, cut into 1cm pieces
  • 120ml pouring cream
  • 2 eggs
  • 60g (1/2 cup) almond meal
  • 90g caster sugar
  • 20g plain flour
  • Double cream, to serve
  • 150g (1 cup) plain flour
  • 100g Dutch cocoa powder
  • 125g unsalted butter, chopped, at room temperature
  • 90g pure icing sugar
  • 30g (1/4 cup) almond meal
  • 1 egg
  • 1L (4 cups) water
  • 200g caster sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 2 ripe pears (such as williams or beurre bosc), peeled
Instructions:
  • Start by sifting the flour and cocoa into a bowl and gently mixing them together. Then, use electric beaters to blend the butter, icing sugar, almond meal, and egg until you get a smooth mixture. Slowly add the flour mixture while beating until a dough forms. Shape the dough into a rectangle, wrap it with plastic, and let it rest in the fridge for 1 hour.
  • Pour water into a saucepan that snugly fits the pears. Add sugar, vanilla pod, and seeds. Bring to a boil over medium-high heat. Gently place the pears in the pan. Cover with baking paper and simmer on medium-low for 12-15 minutes until pears are tender. Transfer to a heatproof bowl, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 170C/150C fan forced. Lightly grease an 11.5 x 35cm fluted tart tin with removable base. Roll out the pastry on a floured surface to a 20 x 45cm rectangle. Line the tin with the pastry, trim any excess. Line with baking paper, fill with pastry weights or rice. Bake for 10-12 minutes until firm, then remove paper and weights. Bake for 5-7 more minutes until pastry is dry. Cool before using.
  • Combine chocolate and butter in a small heatproof bowl. Heat cream in a saucepan until simmering, then pour over chocolate mixture. Let sit for 1-2 minutes, then stir until smooth. Mix in eggs and almond meal, fold in sugar and flour until fully combined.
  • Smoothly coat the cooled tart shell with the chocolate mixture. Slice pears in half, remove cores, and cut into 6mm-thick slices widthwise. Artistically arrange the sliced pears on top of the tart. Bake for 30-35 minutes until the filling sets. Let it cool for at least 10 minutes before serving.
  • Slice the warm tart into 6-8 pieces and serve with a dollop of double cream.

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