Baked Chocolate and Pear Tart with Caramel Liqueur Sauce
A luxurious winter dessert combining soft poached pears and rich chocolate filling, topped with a warm caramel liqueur sauce. Perfect for cold weather comfort.
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Cooking tools:
- Tart pan
- Pie weights
- Sifter
- Kitchen scale
- Double boiler
- Saucepan
- Oven
- Cooling rack
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Pitcher
- Ice cream scoop
- Serving platter
- Plate
Ingredients
- 375g cake flour
- 1⁄2 tsp baking powder
- 75g cocoa powder
- 125g brown sugar
- 185g Stork White Baking Margarine
- 125g golden syrup
- 1 egg
- 2 pears
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 cups water
- 1⁄4 tsp vanilla paste or seeds of 1 pod
- 70g Stork White Baking Margarine
- 90g 70% dark chocolate
- 35g cocoa powder, sifted
- 1/8 tsp sea salt
- 2 eggs
- 95g castor sugar
- 2 tbsp maple syrup
- 30g full cream yogurt
- 120g brown sugar
- 40g Stork White Baking Margarine
- 60ml caramel liqueur (or cream for a non-alcoholic version)
- 1⁄2 tsp vanilla
- 1⁄4 tsp salt
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