Ginger-chocolate tart with roast pears

AT A GLANCE

  • Serves 8 people

This tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

  • 40 gm Dutch-process cocoa, plus extra for dusting
  • 400 gm dark chocolate (56%-60% cocoa solids), coarsely chopped
  • 160 gm butter, coarsely chopped, plus extra for greasing
  • 6 eggs
  • 300 gm caster sugar
  • 50 ml brandy
  • 120 gm hazelnut meal
  • 50 gm plain flour
  • 2 tsp ground ginger
  • ½ tsp baking powder
  •  
  • Roast pears
  • 300 gm caster sugar
  • 8 small pears, peeled, halved and cores removed with a melon baller thinly peeled rind and juice of 1 orange and ½ lemon
  • 20 gm ginger, cut into julienne
  • 40 ml dessert wine
01   Preheat oven to 180C. For roast pears, scatter sugar in a roasting pan large enough to hold pears snugly in a single layer. Press pears cut-side down into sugar, stand for 5 minutes, then turn cut-sides up and scatter with rinds and ginger. Combine juices and wine, drizzle over pears and roast until caramelised (15-20 minutes). Keep warm.
02   Meanwhile, butter a 26cm-diameter tart tin and dust with extra cocoa, shaking out excess. Stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth. Whisk eggs, sugar and brandy in a heatproof bowl over simmering water until thick and pale, and mixture holds a thick ribbon (10-15 minutes). Remove from heat, fold in melted chocolate mixture, then sieve in flour and cocoa, and fold to combine.
03   Spoon mixture into tart tin, smooth top and bake until set around the edges but still soft in the centre. Stand for 10 minutes, then serve topped with crème fraîche, roast pears and syrup.

Topics:

COCOA, FEATURE RECIPE, PEARS, BAKING, DESSERT

Recipe:

EMMA KNOWLES, LISA FEATHERBY

Photography:

MIKKEL VANG

Styling:

LISA FEATHERBY

FEATURED IN

Apr 2017

Apr 2017

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