This recipe was one I made up on the spur of the moment and seems to be particularly popular when friends and family try it.
Combining both fresh pears and chocolate within a handy pastry case, you can be both healthy and indulgent in one mouthful. Being made with cream means no extra is really needed either and the pastry makes this easy to cut and serve too!
Over all it is not a difficult recipe, but requires patience as items need to cool before the next step.
Blind baking the pastry
This is a classic process for many types of tarts and flans. By part cooking the pastry first the delicate filling does not overcook, nor let the pastry become soggy from the wet additions.
Once the pastry is rolled out and placed in the baking dish, ensure to gently lift and roll into the edges to remove trapped air. T
To stop the pastry from bubbling up it is important to gently prick the base evenly with a fork to allow the cooking steam to escape. Also the use of ‘pie weights’ will press the pastry just enough to allow expansion but not too much.
As you can see from the photo in the gallery and in the instructions, I use a combination of dried rice and dried beans as the “pie weights”. These are nearly 20 years old now and have been reused many times. I simply allow them to cool and then return to their special airtight storage jar.
It is VERY important to line the pastry with at least one sheet, preferably two of greaseproof before adding the pie weights. Otherwise, the rice and beans will stick to the pastry and ruin the dish.
Gallery
Okay to the recipe….
Baked Chocolate and Vanilla Pear tart
A baked shortcrust pastry tart filled with a milk chocolate ganache and pears spiced with fresh vanilla.
Pastry
- 400 g plain flour
- 200 g unsalted butter (at room temperature)
- ½ teasp baking powder
- ½ teasp salt
- 125 ml milk
Filling
- 4 each Pears
- 360 g Milk chocolate
- 250 ml Thickened cream
- ¼ teasp Vanilla paste
- 20 g sugar
Pastry Base
Combine the flour, salt, baking powder and butter. 'Rub in' the butter to the flour until the mixture resembles breadcrumbs.
Add the milk and bring the mixture together to form a soft dough.
On a lightly floured surface, gently knead the dough, then roll out to form a circle slightly larger than the flan dish.
Using a little extra butter, evenly grease the inside of the flan dish, ensuring to cover the sides and base.
Set oven to [wprm-temperature value=”180″ unit=”C”]
Place pastry into the dish and adjust to fit. Make sure to get into the edge and all the way to the top all around.
Trim to fit, then gently prick the base part way through all over.
Line the pastry with two sheets of greaseproof placing pie weights on top.
Bake for 15 minutes, then remove pie weights and greaseproof.
Bake for a further 10 minutes then remove from the oven and allow to cool in the dish.
Filling – Pears
While the pastry is cooking and cooling, peel, quarter and core four pears. place the pieces in a small pan.
Add the vanilla paste and sugar, then cover with just enough water so the pear is submerged.
Place the pan on a low heat and simmer until pears are soft, about 5 minutes only. Do not allow to boil or overcook, nor allow to boil dry.
Allow the pears to cool in the cooking syrup.
Filling – Chococlate
Break the chocolate into small pieces so they will melt easier.
Warm the cream gently in a small pan. Then remove from the heat.
Stir in the chocolate to the cream until melted.
Bake
Adjust oven to [wprm-temperature value=”160″ unit=”C”]
Place the cool pears on the cooled pastry, pour the chocolate all around.
Tap the dish to remove any trapped air around the pears.
Bake 25 mins and allow to cool in the dish completely.
Try adding three or four cardamon pods to the poaching liquid of the pears for a great flavour twist.
VinceHomeMade 
Great combination of flavors.
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Thank you my friend, it is silky and delicious. Let me know if you try it!
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