Pear and Chocolate Tart
Ingredients
- 1 Roll Paneton Choclate Pastry
- 3 Pears Peeled, cored and halved
- 125 g butter
- 125 g icing sugar
- 125 g almond meal
- 1 egg
- 1 tbsp flour
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp slithered almonds
Instructions
- Grease your tart tin with butter and line with Paneton's chocolate pastry, place in the fridge to rest for 30 minutes.
- Place your peeled, cored and halved pears into a pot with water and gentle poach until tender. Remove from liquid to cool before slicing.
- Blind bake the chocolate tart case for 10 minutes.
- Prepare your chocolate frangipani mix buy creaming butter and icing sugar until fluffy, add egg and mix well. Add almond meal, flour, cocoa powder and vanilla and gently combine.
- Spread frangipane mix over tart base, arrange pears on top and sprinkle with almond slices. Bake for 30 minutes or until frangipane has just set. Allow to cool before cutting.