Hello and Happy Sunday!
It’s a glorious day here. Ian is off on a run so I have all morning to myself to potter, blog and read the papers…heavenly.
Today’s recipe was a slightly rushed and experimental job but one that tasted divine! Ian and I had a friend over for dinner last week and I had done most of the prep the night before meaning I could just pop home from work, heat up the food and not spend the evening flapping about in the kitchen. To make life easier for myself, I had even bought a pudding and was all ready to go when an hour before our guest arrived, I decided that I would make a dessert from scratch…why do I do these things to myself!
This chocolate tart is the result of my madness and was rather tasty, if a little sweet due to the glace cherries (luckily I have inherited my mother’s ridiculously sweet tooth!). Think of gooey chocolate brownie, with sweet poached pears and the crunch of nuts all in a crumbly biscuit base. I think if I made this next time, I would try it without the cherries and possibly swap the walnuts for hazelnuts…I’m getting excited just typing that!
Now, I cannot continue without pointing out my massive baking error which will become apparent when you see the pictures below. I started baking my pastry case with baking beans inside and forgot to set the timer. I thought enough time had passed to remove the beans but it most definitely hadn’t which caused the baking beans to leave a lovely imprint on the inside of my pastry case! You definitely couldn’t taste this error (and I think it actually looked very cool!) but nevertheless, I will know for next time!
1 packet of shortcrust pastry
3 pears, cored, peeled and halved
100g of caster sugar
100ml of water
A piece of orange peel
40g of good quality dark chocolate
30g of butter
150g of golden syrup
Half a teaspoon of vanilla extract
50g of walnuts
50g of glace cherries
How to make it
- Begin by preheating your oven to 200°C, Gas Mark 6
- Roll out your pastry and line your pie tin
- Tip in your baking beans and bake for 10 minutes or so then set aside to cool
- Next, poach your pears by putting half the sugar, the water and orange rind in to a small pan
- Add the pears and bring to the boil before simmering for about 10 minutes then drain and allow the pears to cool
- Melt your chocolate either in the microwave or in a bowl over a pan of simmering water
- Add the butter and mix well
- In another pan (quite a bit of washing up involved with this recipe! Sorry!) heat the remaining sugar and golden syrup until the sugar has melted and simmer for 2-3 minutes
- Whisk your egg into the chocolate mixture, then add the syrup, vanilla extract, nuts and cherries
- Lay your cooled pears on to the pastry base
- Pour over the chocolate mixture
- Bake for 25 minutes and enjoy!