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Chocolate and Pear Tart

Cooking Time
30-35 Minutes
Ingredients
6
Portions
10

Method

  • 1

    Step 1

    Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
  • 2

    Step 2

    Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
  • 3

    Step 3

    Drain the pears, cut in half again and then slice to form a fan.
  • 4

    Step 4

    Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
  • 5

    Step 5

    Bake for 20-25 minutes. Leave to cool then dust with icing sugar.

Ingredients

6 Total
  • 450 g Country Range Shortcrust Pastry Mix
  • 100 ml cold water
  • 225 g Country Range Chocolate Sponge Mix
  • 100 ml cold water
  • 5 Country Range Pear Halves
  • icing sugar, for dusting

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