Chocolate Cinnamon & Pear Tart
|Plain flour||100 Gram|
|Cocoa powder||1 Tablespoon|
|Unsalted butter||60 Gram|
|Ground almonds||30 Gram|
|Caster sugar||30 Gram|
|Egg||1 , beaten|
|Ripe pears||3 , peeled, cored, and cut into thick slices|
|Plain chocolate||200 Gram, broken|
|Eggs||3 , separated|
|Caster sugar||45 Gram|
|Half fat creme fraiche||6 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Icing sugar||1 Tablespoon|
Preheat the oven to 200°C/400°F/Gas 6.
Lightly grease the base and sides of a 2.5cm (lin) deep 23cm (9in) fluted flan tin.
Put all the dry ingredients for the pastry in a mixing bowl, add the lightly beaten egg, and mix everything together to form a firm dough.
Alternatively, mix together all the ingredients for the pastry in a food processor until a ball of dough is formed.
Turn the dough out on to a lightly floured surface and knead briefly.
Roll out the dough into a circle large enough to fit the prepared flan tin.
Roll up the dough around a rolling pin, lay it over the flan tin, and press it into the base and sides.
Bake the pastry case blind for 10 minutes.
Remove from the oven and place on a wire rack.
Arrange the pear slices over the base of the pastry case.
Put the butter and chocolate in a heatproof bowl set over a pan of simmering water.
While the butter and chocolate are melting, whisk the egg whites until stifl.
Beat together the egg yolks, sugar, creme fraiche, and cinnamon, then beat in the melted chocolate mixture.
Fold in the egg whites.
Pour the mixture over the pears in the pastry case.
Return the flan tin to the oven and bake for 20 minutes.
The flan filling will look a little runny at this stage, but will set on cooling.
Cool the flan on a wire rack before serving it dusted with a little icing sugar.