Prep
<30 MINBake
45 minsServes
8Difficulty
Medium About
This scrumptious Walnut and Pear Tart is made with a shortbread golden crust and combined with a nutty rich chocolate filling with juicy British pears for the perfect autumnal dessert.
For the baking
Place the butter and sugar together in a food processor and blend until smooth. Add in the egg yolk and blend again until it is thoroughly mixed.
Add in the flour and pulse a few times until the dough is smooth and not sticky.
Line the greased 9 inch tart tin with the dough
Chill for at least 30 minutes.
For the filling
Beat together the butter with the sugar until light and fluffy.
Add in the eggs, ground walnuts, flour and beat until smooth. Stir in the melted chocolate. Spoon the mixture over the pastry and smooth it gently.
Peel the pears and cut them in half length-wise.
Remove the cores and slice nicely.
Place sliced pears over the chocolate filling.
Bake in a preheated oven at 170C, for about 45 minutes or until the walnut mixture is firm and the pastry is golden brown.
Remove it from the oven, let it cool, and dust with powdered sugar or walnuts.
Ingredients – 4 items
1
For the pastry
Cold butter, cubed
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large egg yolk
All purpose flour
For the chocolate filling
Cold butter, cubed
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Beaten
Walnuts
Light toasted, finely ground
All purpose flour
Dark chocolate
Melted
Pear
Ripe and firm
Icing sugar
For dusting
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A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
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Find the recipe via the link in our bio.
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