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Chocolate and Pear Frangipane Tart

Chocolate and Pear Frangipane Tart

By Morrisons
Published on 23 June 2021
Chocolate and pear are two things which are delicious together, add them to a delightfully almondy frangipane and you’ll have a heavenly dessert.  
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Time and servings

50 minsTotal time
6Servings
30 minsPrep time
20 minsCooking time

Ingredients

  • 2 tsp of cocoa powder
  • 95 g of dark chocolate, melted
  • 25 g of icing sugar
  • 2 eggs, yolks only
  • 2 eggs, whole, beaten
  • 100 g of unsalted butter, slightly softened
  • 75 g of butter, slightly softened, cubed
  • 4 poached or canned pears, cut in half
  • 110 g of caster sugar
  • 125 g of plain flour
  • 150 g of ground almonds
  • 1 handful of flaked almonds
  • 5 drops of almond essence

Method

  1. Step 1

    For the pastry, begin by sifting the flour, icing sugar and cocoa into a medium-sized bowl.

  2. Step 2

    Add the cubed butter to the bowl and rub with your fingers until no lumps are left. Stir in 50g of the ground almonds.

  3. Step 3

    Loosely beat the egg yolks then mix into the butter and flour mixture until you have a soft dough.

  4. Step 4

    Wrap in cling film and put the pastry in the fridge for an hour to firm up. Remove the pastry from the fridge 5 minutes before you’re ready to use it.

  5. Step 5

    Flour a surface and roll the pastry into a round shape.

  6. Step 6

    Place the pastry into the tin, gently press it into the edges and leave a little hanging over the edge.

  7. Step 7

    Prick the base with a fork, then line the pastry with baking paper filled with baking beans and bake for 12 minutes.

  8. Step 8

    Remove the paper and beans and place back in the oven for a further 5 minutes.

  9. Step 9

    Remove from the oven and set aside while you make your frangipane.

  10. Step 10

    For the frangipane, in a medium bowl, beat together the butter and sugar until light and creamy.

  11. Step 11

    Add a quarter of the remaining 100g of ground almonds and a quarter of the beaten egg, beat until combined then repeat until all the almond and egg is incorporated.

  12. Step 12

    Stir in the melted chocolate and almond essence until the mixture is completely smooth then spoon into the pre-baked tart case.

  13. Step 13

    Arrange the pear halves and scatter flaked almonds on top. Then bake for 15 – 20 minutes until the frangipane has puffed up slightly and feels set to the touch.

  14. Step 14

    Remove from the oven and allow to cool. Dust with icing sugar and serve with cream or ice cream.