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Welcome to my blog- A place of food, cakes and bakes! Just a fun-loving student who loves to bake!

Thursday, 20 September 2012

Cinnamon Pear and Chocolate Tart

It's safe to say that I am a big lover of fruit and, as cheesy as it sounds, I'm very big on getting my five-a-day. So when I go to the kitchen and find a measly grapefruit in the fruit bowl, I'm not a happy bunny. I expressed this to my mumma, and the next day she consoled me with enough fruit to open a fruit stall! Name any fruit and we had it! I couldn't help but giggle when I saw how much she'd bought. Anyway, she'd bought some pears and we don't often have pears so this was exciting times! Except, she'd bought about 6 of them, along with the other mountain of fruit. So being the good non-wasteful person I am (ahem), I came up with this: (excuse the dodgy photography, was in a bit of a hurry!)

You'll need:
Approx. 200g Shortcrust pastry
3 Pears, peeled and quartered
110g (4oz) Caster Sugar
Zest of half a Lemon
50g (2oz) Dark Chocolate
30g (1oz) Butter/Margarine
3 tbsp Golden Syrup/ A large squidge full
1 Egg
Half a tsp Vanilla Extract

Preheat the oven to 200oC/400oF/Gas Mark 6. Grease a 9inch fluted tart tin and line with your pastry. Bake blind for 10 minutes.

Put the pears in a pan and cover with water. Add 50g of the sugar, the lemon zest and a good shaking of cinnamon. Bring to the boil and then cover and gently simmer for 5 minutes. Remove pears and leave to drain in a colander/sieve.

Put the chocolate into a bowl and melt over a pan of simmering water. Meanwhile, heat the sugar and the syrup together until the sugar has dissolved. Make sure the sugar has fully dissolved or you'll end up with slightly crispy crust on top of your filling once cooked. Bring to the boil and then simmer for 3-4 minutes but make sure it doesn't burn. 

Whisk the egg into the melted chocolate and add the syrup mixture along with the vanilla extract. Mix well. On a chopping board, cut small slices in the pears but making sure they don't go all the way through! Pour the mixture into the pastry case and then place the pears in. I did it the other way around and found it hard to  pour in the mixture without covering the pears. Bake for 30 minutes, until the filling is set. 

Happy Baking! 

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P.S  I am in a show at the Epsom Playhouse called Half A Sixpence with Lottie from Lottie's World of Cakes and Bakes from Tuesday 9th-Saturday 13th October. We play the parts of two shopgirls called Kate and Flo!

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