- Icing sugar mixture, to dust
- Double cream, to serve
- 200g (1 2/3 cups) plain flour
- 100g chilled unsalted butter, cubed
- 55g (1/4 cup) caster sugar
- 1/2 teaspoon salt
- 2 egg yolks
- 2 tablespoons cold water
- Plain flour, extra, to dust
PEAR & ALMOND FILLING
- 125g unsalted butter, softened
- 140g (2/3 cup) caster sugar
- 125g (1 1/4 cups) almond meal
- 2 eggs, lightly whisked
- 1 tablespoon fresh lemon juice
- 3 ripe pears, peeled, cored, thickly sliced
- 2 tablespoons flaked almonds
- 175g good-quality dark chocolate, finely chopped
- 190g (3/4 cup) double cream
To make the pastry, place the flour, butter, sugar and salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water, and process until dough just starts to come together. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Use a lightly floured rolling pin to roll out the pastry to a 3mm-thick disc. Line a round 30cm (base measurement) fluted tart tin, with removable base, with pastry and use a small sharp knife to trim any excess. Prick the pastry base with a fork. Place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in preheated oven for 15 minutes. Remove from oven.
Remove the paper and pastry weights, rice or dried beans. Bake for a further 10-12 minutes or until golden. Remove from oven. Reduce oven temperature to 190°C.
To make the almond filling, use an electric beater to beat together the butter, sugar and almond meal in a medium bowl until pale and creamy. Add the eggs and lemon juice and beat until just combined.
Arrange the pear slices over the base of pastry case. Spoon the almond filling over the pear and smooth the surface. Sprinkle with almonds. Bake in oven for 30 minutes or until tart is golden brown and firm to the touch. Remove from oven. Set aside for 30 minutes to cool.
While the tart is cooking, to make the chocolate cream, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool. Place in the fridge for 30 minutes to chill. Remove from fridge. Use an electric beater to beat until thickened.
Cut the tart into wedges and place on serving plates. Dust with icing sugar and top with chocolate cream. Serve warm with double cream, if desired.