Chocolate tart with Muscat pears
Serves 12 | prep 15 mins | total time
- 1 x 375g shortcrust pastry sheet
- 275g dark chocolate, in pieces
- 75g unsalted butter, in pieces
- 350ml double cream
- 2 rounded tbsp icing sugar
For the Muscat pears
- 1 x 37.5cl bottle Muscat de St Jean Minervois
- 3 tbsp caster sugar
- 3 small ripe but firm pears, peeled and stalks left intact
- 1 x tube of edible mini gold balls
- 1 x tube gold glitter
Make up to the end of step 3 a day ahead; chill
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 20cm fluted tin with the pastry; chill. Line the pastry with nonstick baking paper and ceramic baking beans and bake for 20 minutes. Remove the nonstick baking paper and ceramic baking beans and bake for a further 5 minutes, then set aside.
- Put the chocolate and butter in a bowl. In a pan, heat the cream with the icing sugar to simmering point, then add to the chocolate and butter and stir until smooth. Pour into the pastry case and smooth the top with the back of a spoon. Chill to set.
- In another pan, heat the wine and sugar with 300ml of water and poach the pears for 20-25 minutes or until tender. Transfer the pears to a bowl. Reduce the syrup by two thirds, pour over the pears and cool.
Tip For extra glamour, drizzle melted chocolate over the pears.
- Sprinkle the tart with gold balls. Drain and dry the pears, dust with edible gold glitter and place on the tart. Slice and drizzle the syrup over each piece.