Tom Kerridge's Pear and Chocolate Frangipane Tart Recipe | Food Network UK
Pears and chocolate make a winning flavour combination. Served with a dollop of Chantilly cream, this frangipane tart is a marriage made in pudding heaven.
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Cooking tools:
- Tart pan
- Hand mixer
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 165g butter, softened
- 80g golden caster sugar
- 265g plain flour, plus extra to dust
- 30g good quality cocoa powder, plus extra to dust
- 1 large free-range egg yolk, beaten with 1 tbsp cold water
- 150g butter
- 150g light brown muscovado sugar
- 2 large free-range eggs
- 2 tsp vanilla bean paste
- 150g ground almonds
- 50g plain flour
- 100g dark chocolate
- 3 ripe pears, peeled, cored and cut into wedges
- 50g flaked almonds
- 2 tbsp maple syrup
- 250ml double cream
- 2 tbsp golden caster sugar
- 1 vanilla pod, halved lengthways and seeds scraped out
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