Pear and chocolate Bakewell tart recipe
Serve a thin slice of this pear and chocolate Bakewell tart with tangy crème fraîche or hot chocolate sauce
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Cooking tools:
- Tart pan
- Rolling pin
- Mixing bowl
- Hand mixer
- Wooden spoon
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Oven
- Stove
Ingredients
- 1 x 375g sheet ready-rolled shortcrust pastry
- 65g dark chocolate (about 70% cocoa solids)
- 175g soft butter
- 175g caster sugar
- 2 medium eggs
- 40g self-raising flour
- 1⁄4 tsp fine sea salt
- 175g ground almonds
- 1 tsp almond extract
- 2 ripe-and-ready-to- eat dessert pears
- 15g flaked almonds
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