Chocolate Pear Tart by the Christchurch Casino’s Executive Chef Richard Hingston
1 x flan ring (approx 20cm) round lined and baked blind with sweet pastry.
250gm quality dark chocolate
80gm crème fraiche
2 x 450gm tins of pear halves or preserved pears
300gm crème fraiche
1tsp vanilla essence
50ml or a good splash of brandy/Armagnac or calvados or your choice of alcohol
Melt the chocolate over a bain marie then add the crème fraiche, stir until smooth.
Place the mixture into the bottom of the flan case, already blind baked, and spread out evenly.
Drain the pears and keep the juice separate.
Slice the pears into quarters or sixths, depending on the size, and arrange on top of the chocolate.
Mix crème fraiche, eggs, vanilla essence and alcohol together until smooth.
Pour the mix on top of the pears and spread evenly.
Bake in an oven at 180 deg C for 12 to 15 min
Allow to cool to room temperature, then cut and serve with fresh, soft-whipped Chantilly cream and/or ice cream.