adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Poached pear & hazelnut chocolate tart
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ingredients:
  • 3 small (about 80g each) beurre bosc pears
  • 500ml (2 cups) port
  • 125ml (1/2 cup) water
  • 110g (1/2 cup) caster sugar
  • 45g (1/4 cup) whole hazelnuts
  • 150g fresh ricotta
  • 30.00 gm caster sugar, extra
  • 4.40 gm vanilla essence
  • 6 sheets filo pastry (Antoniou brand)
  • 20g butter, melted
  • 50g dark chocolate, coarsely grated
  • Icing sugar, to dust
Instructions:
  • Peel the pears, then halve them lengthwise and carefully scoop out the cores, keeping the stems intact.
  • In a large saucepan, combine port, water, and sugar. Stir over low heat until sugar dissolves. Bring to a boil over high heat, then reduce to medium. Add pears in a single layer and cover with a disc of non-stick baking paper and a lid. Simmer gently for 20 minutes until tender. Let cool in the poaching liquid, then refrigerate for 6 hours or overnight to enhance flavors and color.
  • Preheat oven to 190°C. Spread hazelnuts on a baking tray and toast in the oven for 5 minutes until lightly golden. Remove skins by rubbing hazelnuts in a clean tea towel. Finely chop and set aside. Line a baking tray with non-stick baking paper.
  • In a medium bowl, use an electric beater to blend the ricotta, egg, extra caster sugar, and vanilla essence until smooth.
  • Lay the filo sheet on a clean work surface and cover it with a clean, damp tea towel to keep it moist. Brush one sheet of filo with melted butter, then sprinkle half of it with 1 tablespoon each of grated chocolate and chopped hazelnuts. Fold it in half lengthwise. Repeat with the remaining pastry, chocolate, and hazelnuts.
  • Brush melted butter on each pastry piece, stack them to form a tower, and trim to a 30cm length using a sharp knife. Place the tower on a lined tray and spread the ricotta mixture evenly over the pastry, leaving a 2cm border.
  • 1. Remove the pears from the poaching liquid using a slotted spoon and let them drain on paper towels. Arrange the pear halves, cut-side down, on top of the ricotta mixture in a single layer. Bake in a preheated oven for 25-30 minutes until the pastry is golden. Transfer to a wire rack to cool after removing from the oven. Dust with icing sugar before serving.

Similar Recipes