Name: Rich dark chocolate tart with poached pears
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: Rich dark chocolate tart; 125 gram cold butter, chopped; 1/4 cup (40g) icing (confectioners') sugar; 1 1/4 cup (185g) plain (all-purpose) flour; 1 tablespoon dutch cocoa; 1 egg yolk; 1 tablespoon chilled water; 400 gram dark chocolate (50% cocoa) chopped; 200 gram butter, chopped coarsley, extra; 2 eggs; 1 tablespoon plain (all-purpose) flour; Poached pears; 1/2 cup (125ml) lemon juice; 1/2 cup (175g) honey; 2 cup (500ml) water; 1/2 cup (110g) caster (superfine) sugar; 1 vanilla bean, split lengthways; 6 green pears (1.2kg), peeled, quartered; Honeyed walnuts; 3/4 cup (75g) walnuts; 1 tablespoon honey

Ingredients

Rich dark chocolate tart

125 gram cold butter, chopped

1/4 cup (40g) icing (confectioners') sugar

1 1/4 cup (185g) plain (all-purpose) flour

1 tablespoon dutch cocoa

1 egg yolk

1 tablespoon chilled water

400 gram dark chocolate (50% cocoa) chopped

200 gram butter, chopped coarsley, extra

2 eggs

1 tablespoon plain (all-purpose) flour

Poached pears

1/2 cup (125ml) lemon juice

1/2 cup (175g) honey

2 cup (500ml) water

1/2 cup (110g) caster (superfine) sugar

1 vanilla bean, split lengthways

6 green pears (1.2kg), peeled, quartered

Honeyed walnuts

3/4 cup (75g) walnuts

1 tablespoon honey

Method

1.Process butter, icing sugar, flour and cocoa until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.

2.Roll pastry between sheets of baking paper until 5mm thick. Freeze 5 minutes. Lift pastry into an 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based fluted tart tin, press into sides, trim edges; prick base all over with a fork. Freeze 20 minutes.

3.Meanwhile, preheat oven to 200°C/400°F.

4.Place tart tin on an oven tray; line with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.

5.Reduce oven to 180°C/350°F.

6.Stir chocolate and extra butter in a heatproof medium bowl over a saucepan of simmering water until just melted. Remove bowl from pan; whisk in egg and flour until just combined. Pour mixture into pastry case; smooth surface.

7.Bake tart 20 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.

8.Meanwhile, make poached pears, Heat juice, honey, the water, sugar and vanilla bean in a medium saucepan over a low heat; cook, stirring, until sugar dissolves. Bring to the boil over a high heat; reduce heat to medium-low. Add pears; cook 20 minutes or until just tender.

9.Remove pears from syrup with a slotted spoon. Return syrup to the boil over high heat. Boil 10 minutes or until thickened slightly.

10.Next make honeyed walnuts. Place walnuts on a baking-paper-lined oven tray. Drizzle with honey; toss to coat. Bake at 180°C/350°F for 12 minutes, stirring halfway, until golden. Cool.

11.Serve tart topped with walnuts and syrup, accompanied with pears.

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