This tart is perfect for when you don't feel like making pastry
- it's a simple batter, baked until just set, but with a slightly
40 gmDutch-process cocoa, plus extra for dusting400 gmdark chocolate (56%-60% cocoa solids), coarsely chopped160 gmbutter, coarsely chopped, plus extra for greasing6eggs300 gmcaster sugar50 mlbrandy120 gmhazelnut meal50 gmplain flour2 tspground ginger½ tspbaking powderRoast pears300 gm caster sugar8small pears, peeled, halved and cores removed with a melon baller thinly peeled rind and juice of 1 orange and ½ lemon20 gmginger, cut into julienne40 mldessert wine
Preheat oven to 180C. For roast pears, scatter sugar in a roasting pan large enough to hold pears snugly in a single layer. Press pears cut-side down
into sugar, stand for 5 minutes, then turn cut-sides up and scatter with rinds and ginger. Combine juices and wine, drizzle over pears and roast until
caramelised (15-20 minutes). Keep warm.
Meanwhile, butter a 26cm-diameter tart tin and dust with extra cocoa, shaking out excess. Stir chocolate and butter in a heatproof bowl over a
saucepan of simmering water until smooth. Whisk eggs, sugar and brandy in a heatproof bowl over simmering water until thick and pale, and mixture
holds a thick ribbon (10-15 minutes). Remove from heat, fold in melted chocolate mixture, then sieve in flour and cocoa, and fold to combine.
Spoon mixture into tart tin, smooth top and bake until set around the edges but still soft in the centre. Stand for 10 minutes, then serve topped with crème fraîche, roast pears and syrup.