Chocolate Frangipane Tart | ToTT Store

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)