Chocolate and pear frangipane tart recipe
An impressive tart made with chocolate biscuits, pears and chocolate frangipane.
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Ingredients
crust:
- 300 g Moirs Chocolate Dreams biscuits or Bakers Romany Creams crushed
- 120 g butter melted
- 3 pears peeled
- 375 ml verjuice
- 1/4 cup Muscavado sugar
- 1 tsp vanilla essence or extract
chocolate frangipane:
- 125 g castor sugar
- 125 g butter
- 2 eggs
- 3 Tbsp cocoa powder
- 100 g ground almonds/almond flour
- 50 g flaked almonds
Instructions
- 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 and bake blind for 8 minutes.
- Peel the pears and cut them in half. In a medium, pot heat the verjuice, sugar, and vanilla. cook the pears for 8 minutes. Remove from the liquid, and set aside to cool.
- 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.
- Spoon the frangipane into the tart case. Remove the cores from the pears and slice these (in a fan shape), and arrange them on the frangipane. Scatter over the sliced almonds.
- Bake for 30 - 35 minutes until the frangipane is cooked through (bake on a tray in case any butter leaks out)
Notes
This chocolate tart can be made in advance and is even better the next day.
Store in a sealed container in the fridge.
Servings: 8