Pear And Almond Tart With Chocolate Sherry Sauce - cooking recipe

Ingredients

1/3 cup all-purpose flour
1/2 tsp salt
1/2 cup chilled unsalted butter, diced
1 None large egg yolk
-1 None Filling
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup ground almonds
2 None large eggs, lightly beaten
1 tsp vanilla extract
3 None ripe pears, peeled, cored, sliced
1/2 cup sliced almonds
-1 None Chocolate Sauce
5 oz dark chocolate, chopped
6 1/2 tbsp unsalted butter, diced
1/4 cup dry sherry
None None powdered sugar, to dust

Preparation

To make the pastry dough, sift flour into a food processor. Add salt and butter and pulse until combined. Add egg yolk and 2 tbsp cold water. Pulse until mixture comes together. Shape into a ball, wrap in plastic wrap and chill for 30 mins.
Preheat oven to 375\u00b0F. Roll pastry out into an 11 inch disc and use to line a 10 inch tart pan. Trim edges. Prick base with a fork and chill for 30 mins. Line with parchment paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for another 15 mins. Let cool completely.
To make the filling, beat butter, sugar, and ground almonds until smooth. Beat in eggs and vanilla. Transfer to tart shell and arrange pear slices over top. Sprinkle with sliced almonds and bake for 35 mins. Let cool.
To make the chocolate sauce, heat chocolate, butter and sherry in a saucepan over very low heat for 4-5 mins, stirring until smooth. Let cool.
Dust tart with powdered sugar. Serve in wedges with chocolate sherry sauce.