Preparation Time: 20 minutes, plus cooling time
Cooking Time: 50 minutes
Serves 10-12
Ingredients
3 sheets shortcrust pastry (sweet or regular)
200g dark chocolate
1 1/2 cups cream
3 eggs yolks
2 pears (variety dependent on seasonality)
Method
Preheat the oven to 200° C. Lightly dust a clean work surface with flour and place the 3 sheets of pastry in a pile. With a floured rolling pin, roll out and trim the pastry into a circle with a diameter of 36 cm. Line a 28 cm cake pan or tart pan with the pastry. (The sides of the tart should be about 4 cm high).
Line the base of the tart shell with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove from the oven and remove the baking weights. Cook for a further 6 minutes or until the pastry is golden.
Place the chocolate and cream in a pan and cook over a low heat while stirring, until it is smooth. Pour into a bowl and cool a little. Stir in the egg yolks. Pour mixture into the tart shells and bake at 150°C for 25-30 minutes or until the chocolate filling is set. Remove from oven and cool so that the filling sets more.
Peel, core and slice the pears and arrange on top of the tart. Cut tart into thin slices to serve.
