Divinely decadent, with both a crunchy and silky texture, this chocolate and pear frangipane tart is set to impress. In a big way.
The recipe comes from the fabulous Tina Bester of Queen of Tarts and was created for Moirs and for her Love to Bake range. Tina demonstrated how to make this tart at the Goodhousekeeping Magazine ‘Love to Bake‘ readers event recently and I found it quite delicious. I adore Tina’s cookbooks – in particular ‘Bake’, so was thrilled when she said I could share this recipe with you on Drizzle and Dip. I’m very excited for her next book which will be about tarts.
*cooks notes ~ I made two minor tweaks. I used Muscavado sugar in the poaching liquid instead of 1/2 a cup of maple syrup. This was purely for fiscal reasons, maple syrup is ridiculously expensive. I also used 200g Moirs Chocolate Dream biscuits and 100g Moirs Choc Krust, but it all worked out well. Chocolate dreams are like a classic Romany Cream chocolate biscuit. The pears which are poached in verjuice have a slight tart flavour which balances out the sweetness of the biscuit base. If I made this again I would leave out the almond essence as I found it too overpowering in this recipe.
Recipe | 1 tart serves 8 – 12
- 300g Moirs Chocolate Dreams biscuits, crushed
- 120g butter, melted
- 3 pears, peeled
- 375ml verjuice (or 250ml verjuice and 125ml maple syrup)
- 1/4 cup Muscavado sugar (if you are not using maple syrup)
- 1 vanilla pod, split and seeds removed
- 125g castor sugar
- 125g butter
- 2 eggs
- 3T cocoa powder
- 100g ground almonds / almond flour
- 1/2 t almond essence
- 50g flaked alomonds
1. Preheat the oven to 180C and mix the crushed biscuits and the melted butter in a bowl. Empty this into a 23cm – 26cm loose bottomed tart tin and gently press the mixture into the sides. Place the tart onto a baking tray (I found some butter melted out), and bake blind for 8 minutes.
2. Peel the pears and cut in half. In a medium pot heat the verjuice, sugar and vanilla. cook the pears for 8 minutes. Remove from the liquid, set aside to cool.
3. For the frangipane, mix the butter and castor sugar in a food processor and add each egg while the motor is still running. Add the cocoa and almonds and blend well.
4. Spoon the frangipane into the tart case. Remove the cores from the pears and slice these (in a fan shape), and arrange on the frangipane. Scatter over the sliced almonds, and bake for 30 – 35 minutes until the frangipane is cooked through (bake on a tray as I found some butter leaked out again).
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