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Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.įor the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Transfer to the oven to bake for ten minutes, or until golden-brown.įor the filling, mix the butter and sugar together in a bowl until light and fluffy.Īdd one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.Īdd the lemon zest, plain flour and ground almonds and mix well to combine.

Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Remove the dough from the fridge and unwrap. Wrap in cling film and chill in the fridge for 40 minutes. Remove the dough from the food processor and roll to form a ball. Remove from the heat and set aside.įor the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.Īdd the egg and pulse until the mixture just comes together as a dough. Shortbread recipe for the crust: 150 g flour (1 cup) 100 g butter (3.5 oz) 50 g sugar (1.8 oz) 1 table spoon of cream. Transfer to the oven and bake for 30 mins, or until the filling is cooked through.Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.Īdd the pear halves and cook, turning once, until caramelised all over.Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.Add the plain flour and mix well to combine.Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.For the filling, mix the butter and sugar together in a bowl until light and fluffy.Transfer to the oven to bake for ten minutes, or until golden-brown.

Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Remove the dough from the fridge and unwrap.Wrap in cling film and chill in the fridge for 40 mins. Add the egg and stir until the mixture just comes together as a dough.Alternatively, rub the butter into the sugar and flour with your fingers. For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.Add the pear halves and cook until caramelised all over.Cook until the sugar has dissolved and the mixture has become a golden-brown caramel. Try These Next Pear and Ginger Cream Tart Caramel Pecan Slow-Cooker French Toast Casserole Cherry-Pear Tart Very Vanilla Lemon Tarts Thin French Apple Tart. Melt the butter with the sugar in a large pan.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.