We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
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
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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