Wednesday, 19 March 2014
Pear and Chocolate Tart
I've had this recipe for more than 30 years and though I can't remember when I last baked this tarte I do remember that it's a cracker. I don't think we used chocolate with 70% cocoa solids then but that's what I'm using all the time now. The same goes for the sugar, I never use white sugar anymore.
150 g butter
150 g unrefined, soft brown sugar
300 g flour
1 1/2 packet/21 g baking powder
125 ml milk
100 g crumbled chocolate (70%)
1 tbsp cocoa
2 tbsp oat flakes
1 tbsp rum (single malt whisky works, too)
1/2 tsp cinnamon
1 pinch of nutmeg
500 g pears (peeled, cored and halved) or 1 large tin of Williams pears (drained and if necessary patted dry)
Beat the butter and sugar until creamy, then add the eggs. Next, mix the flour and baking powder, add gradually before adding the milk. Lastly mix in the remaining ingredients.
Divide the mixture in two and spread one half into a greased spring tin or silicon mould (26 cm). Place the pear halves on top and spread the other half of the cake mix on top.
Bake for 60 minutes at 175° C - 200° C/gas mark 5.
If you don't have much time, use muffin casings and a muffin tin instead and bake for 20-30 minutes. Makes 12 muffin-shaped cakes.