Pear is in season now. Autumn temperature comes well with warm pear almond tart. But with a twist, an experiment of making a chocolate base. Very strong chocolate favour. When it is eaten alone, my father loved the dominant chocolate, almost sweetless richness. My mum regarded it a bit bitter. When it is eaten together with the filling. Bingo! Good match. Just, be honest, the colour is not the most tempting. The original one without the brown looks more in harmony. This one, a devil’s call – eat me, I am not beautiful but delicious.
This recipe is from Laura Washburn, both the tart base and filling. Just some substitutions and sugar reduced.
2 tsp sugar
pinch of salt
3 Tbsp water
Dice the butter when cold. Mix with sifted flour and cocao, sugar, salt. Add water and form a dough. Do not knead too much.
Keep it in the fridge for 30 to 60 minutes.
Roll out and lay it on a tart pan. Refrigerate it for 30 to 60 mintues.
Bake blind at 200C for 15 minutes. Remove the baking beans and bake for further 15 minutes.
Next come the filling. 100g Butter
100g ground almond
2 large eggs
Whisk butter and sugar till light and fluffy. Blend in eggs, one at a time, until incorporated
Fold in the ground almond.
Pour the filling onto cool tart base.
Bake at 190C for 25 to 30 minutes. Serve warm. Heavenly good!