Poached Pear Tart With Warm Chocolate Sauce - cooking recipe

Ingredients

4 None pears
2 1/3 cups sugar
1 None cinnamon stick
1 None refrigerated pie crust
12 tbsp (1 1/2 sticks) unsalted butter, softened
2 cups ground almonds
3 None eggs
None None FOR THE CHOCOLATE SAUCE
7 oz semi-sweet chocolate, finely chopped
2 tbsp strong black coffee
3/4 cup light cream
1 tbsp butter

Preparation

Preheat the oven to 350\u00b0F.
Peel pears, cut them in half and scoop out their cores. Bring 1/3 cup of the sugar and 3 cups water to a boil in a medium saucepan. Add cinnamon stick and pears. Reduce heat to low; simmer for 10-15 mins or until pears are just soft. Drain and discard syrup.
Roll the pastry out to fit an 11-inch tart pan with removable bottom. Line tart pan with the pastry. Refrigerate for 30 mins. Line the pastry with parchment paper and fill with pie weights (or rice). Bake for 15 mins. Remove pie weights and paper. Bake for a further 10 mins or until pastry is golden and dry, shielding edge with foil if over-browning.
Combine the butter, ground almonds and remaining 2 cups sugar in food processor; process until smooth. Add the eggs; process to combine. Spoon the almond mixture into the tart crust. Press the poached pears into the almond mixture.
Bake for 40 mins or until golden brown and cooked through. Cool on a wire rack.
For the chocolate sauce, combine the chocolate, coffee and cream in a small saucepan on low heat. Cook, stirring, until chocolate has melted. Stir until smooth, then stir in the butter.
Serve tart with warm chocolate sauce.