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Pear and Chocolate Tart
Prep
0 mins
Cook
50 mins
Servings
8
Difficulty
Medium
Ingredients
- 11 shortcrust pastry crust
- 66 ½ ounces 70% dark chocolate, chopped
- 11 ½ cups ground almonds
- 22 eggs
- ½ cup superfine sugar½ cup superfine sugar
- 66 ½ tablespoons butter, softened
- 33 pears - peeled, cored, and quartered
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
- 3
Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- 4
Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
- 5
Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
- 6
Arrange pears on top of the tart by pressing them into the chocolate mixture.
- 7
Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
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