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Food Drinks Cake Cake Stand Candle

Chocolate And Pear Trellis Tart

Ingredients & Directions


50 g Unsalted butter; softened
-(2oz)
50 g Caster sugar; (2oz)
2 md Size eggs; at room
-temperature
60 g Ground almonds; (2 1/2oz)
50 g Dark chocolate; melted (2oz)
180 g JS puff pastry; (6oz)
2 400 g cans pears; drained
1 Egg yolk and 1 fl oz milk
-made into egg
; wash
1 220 gram pac JS lattice
-pastry

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Cream the softened butter and sugar until pale, this will take
approximately 5 minutes using a hand mixer.

Add the eggs gradually and then the ground almonds. Lastly add the
melted chocolate.

Roll out the puff pastry to a 18cm (7 inch) square.

Place it onto a lightly greased or non stick baking sheet and dock
the base using a fork.

Brush the outer edge of the square with egg wash approximately 2cm (1
inch) around the edge.

Spread the chocolate mix over the surface of the pastry upto the egg
washed border, then place the drained pears on top of the chocolate
mix.

Cut an 18cm (7 inch) square of lattice pastry and open up the trellis
slightly before gently placing it over the tart. Press the edge of
the tart gently onto the puff pastry beneath.

Eggwash the pastry trellis and place the tray into the oven for 30
minutes until the pastry is golden brown. Remove from the oven and
trim the tart before serving.

Notes Serve warm with double cream or creme fraiche.


Yields
1 servings

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