HAPPY NEW YEAR! I thought the best way to start the New Year was to share a delicious dessert that will definitely impress! I’ve made this tart a few times and it is always loved by my guests, firstly because it is such a pretty tart, and secondly because it really is delicious. I am still trying to find a different recipe for the pastry though as this one can be difficult to roll out. It sometimes cracks and I hate lining a tart dish with pieces of pastry. I made another chocolate tart crust today though which is different to this recipe, so I’ll let you know tomorrow how that came out.
Red Wine Pear Chocolate Tart
- 250g plain flour
- 30g cocoa
- 125g sugar
- 150g butter
- 1 egg
- pinch salt
- 2 tablespoons milk
- 200g dark chocolate (70%) chopped
- 3/4 Cup (185ml) cream
- 1/2 Cup (125ml) milk
- 2 tablespoons dark brown sugar
- 2 eggs
- 1 Cup (250ml) dry red wine
- 1 Cup (250ml) port
- 1/2 Cup (100g) sugar
- 2 Star Anise
- 5 Kaiser pears, peeled, quartered and cored
- To prepare the pears, combine wine, sugar and star anise in a saucepan. Cook, stirring, until sugar dissolves. Add pears and bring to boil. Reduce heat to low. Simmer, turning occasionally, for 25-30 minutes or until pears are tender. Use a slotted spoon to transfer pears to a bowl. Increase heat to high. Bring syrup to boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly. Pour over pears. Set aside to cool, then place in fridge until you’re ready to make the chocolate tart.
- Beat flour and butter in mixer until it resembles fine breadcrumbs & add cocoa.
- Add egg and milk. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 minutes to rest.
- Grease and then line a round 24cm tart tin with removable base with pastry. Trim excess. Place in fridge for 30 minutes.
- Preheat oven to 180°C. Cover pastry base with baking paper & fill with ceramic pastry weights. Bake for 15 minutes. Remove paper and weights. Bake for a further 10 minutes or until crisp. Remove from oven. Reduce oven to 160°C.
Place chocolate, cream, milk and sugar in a saucepan over low heat. Cook, stirring, until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly, in bowl of electric mixer. Whisk in eggs until combined. Pour into pastry case. Bake for 30min. (until filling is set.) Allow to cool completely before decorating with red wine pears.
- Place pear slices on top of chocolate tart. You can use them in quarters or slice them into thinner slices. The decoration is up to you! When serving, spoon a little extra syrup on each plate, over pears.