We think pears and chocolate is a fantastic combination, and that the sweet pears in this recipe would work particularly well with mellow fruity Grenada 60% chocolate. If you wanted to try it with apples, match the fruit’s tang with the more intense Grenada 71%, or try the tart with each chocolate and let us know which you prefer!
For the pastry:
- 1.5 cups/7oz/200g plain flour
- 5tbsp cocoa powder
- 1/2 cup plus 2 tbsp (5oz/150g) unsalted butter, chilled and diced
- 2tbsp caster sugar (Superfine sugar to the Americans!)
- 1 egg, beaten
- Pinch of salt
For the filling:
- 1 1/4 cups (1/2 pint/300ml) whipping cream (heavy cream)
- 50z/150g good quality dark chocolate (min. 60% cocoa solids), finely chopped
- 3 ripe pears, peeled and quartered
- Icing (confectioners’) sugar and 3 physalis/cape gooseberries (optional) to decorate
- To make the pastry, sift the flour, cocoa powder, sugar and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add enough of the egg to bind the dough, then gather into a ball and wrap in cling film. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 425F (220C, Gas 7). Roll out the dough and use it to line a 10 in/25cm tart/flan tin with a removable bottom. Line the dough with foil or baking parchment then pour in dry beans (you could use any pulse, rice or ceramic baking beans) and blind-bake for 10 minutes. Remove the foil and beans, lower the temperature to 325F (160C, Gas 3) and bake for about 5 minutes longer, until the pastry is dry in the centre.
- To make the filling, bring the cream to a boil. Allow to cool slightly then start to pour very slowly over the chocolate, stirring well all the time, to make a ganache. Place the pear quarters on the pastry case and pour the ganache over them. Return to the oven for 20 minutes, until the filling begins to set. Remove from the oven and place on a wire rack to cool before decorating.
This recipe comes from Chantal Coady’s Chocolate: The Food of the Gods
printed by Pavillion.