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Pear and chocolate fudge tartlets

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By Lisa Featherby
  • 30 mins preparation
  • 55 mins cooking plus resting
  • Serves 8
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Pear and chocolate fudge tartlets


  • 400 gm caster sugar
  • 5 cm piece of ginger, coarsely chopped
  • 4 Packham pears, peeled, halved and cored using a melon baller
  • To serve: pouring cream
Chocolate pastry
  • 105 gm plain flour
  • 50 gm pure icing sugar
  • 50 gm Dutch-processed cocoa powder, plus extra for dusting (½ cup)
  • 60 gm unsalted butter, coarsely chopped
  • 1 egg
Chocolate filling
  • 100 gm dark chocolate (60% cocoa solids)
  • 100 gm unsalted butter, coarsely chopped
  • 2 eggs
  • 100 gm caster sugar
  • 80 gm plain flour (2/3 cup)
  • 50 gm Dutch-processed cocoa powder (½ cup)


  • 1
    For chocolate pastry, pulse flour, icing sugar, cocoa and a pinch of salt in a food processor to combine. Add butter and process until fine crumbs form. Add egg and 1 tbsp water and pulse until dough just comes together. Transfer to a lightly floured work surface, form into a disc, then wrap in plastic wrap and refrigerate until firm (about 1 hour).
  • 2
    Combine sugar, ginger and 400ml water in a saucepan and bring to the boil. Reduce heat to low, add pear and cook until soft (5-7 minutes). Using a slotted spoon, remove pear and thickly slice each half lengthways on an angle. Set aside until required.
  • 3
    Grease eight 9cm-brioche moulds and dust with cocoa. Divide pastry into 8 even pieces and roll each piece to approximately 12cm in diameter. Line moulds with pastry and trim excess. Refrigerate until firm and chilled (about 30 minutes).
  • 4
    Preheat oven to 190C. Place moulds on a baking tray and bake for 10 minutes. Set aside. Reduce oven to 160C.
  • 5
    Meanwhile, for chocolate filling, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. In a separate bowl, whisk eggs and sugar to combine. Add flour and cocoa, whisking to combine, then whisk in chocolate mixture. Using a plastic spatula, fold mixture until smooth and glossy. Divide among moulds and bake until tops begin to appear dry (30-35 minutes). Cool slightly, turn out moulds and serve topped with pear and cream.


Drink Suggestion: Tawny port. Drink suggestion by Max Allen

  • undefined: Lisa Featherby