Ginger-chocolate tart with roast pears

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 molten centre.

You'll need

40 gm Dutch-process cocoa, plus extra for dusting 400 gm dark chocolate (56%-60% cocoa solids), coarsely chopped 160 gm butter, coarsely chopped, plus extra for greasing 6 eggs 300 gm caster sugar 50 ml brandy 120 gm hazelnut meal 50 gm plain flour 2 tsp ground ginger ½ tsp baking powder   Roast pears 300 gm caster sugar 8 small pears, peeled, halved and cores removed with a melon baller thinly peeled rind and juice of 1 orange and ½ lemon 20 gm ginger, cut into julienne 40 ml dessert wine


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2017

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