Chocolate Frangipane Tart
One of the stunning dishes that she produced on Masterchef Australia, Audra's Chocolate Frangipane Tart is presented beautifully and tastes fantastic!
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Cooking tools:
- Food processor
- Loose base tart tin
- Rolling pin
- Pie weights
- Double boiler
- Peeler
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Microwave
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Plastic wrap
- Spoon
Ingredients
- 170g Plain flour
- 2 tbsp Cocoa powder
- 1 heaped tbsp Icing sugar
- 130g Unsalted butter, cold and diced
- 1 Egg yolk
- 170g 70% dark chocolate, melted
- 85g Unsalted butter, room temperature
- 85g Caster sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 85g Almond meal
- 1 tbsp Flour
- 2 Ripe packham pears (or bosc, corella) – included in poached pears below
- 5 Medium packham pears, skinned with a peeler, halved or left whole
- 2½ cups Water
- ½ cup Vino cotto (optional)
- ½ cup Brown or raw sugar (less if you want it less sweet)
- 1/8 cup Verjuice (or lemon juice)
- 1 Vanilla bean, halved and seeds scraped Lemon peel
- 4 strips Lemon peel
- 1 Small cinnamon quill (optional)
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