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Use store-bought shortcrust pastry to save time.

 Less than 45 minutes

Makes 4

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Ingredients:

Pastry:
  • 1 cup (150g) cake flour, sifted
  • 1/3 cup (45g) almond flour
  • 1/3 cup (40g) cocoa powder
  • ½ cup (125g) ice-cold butter, cubed
  • 1 egg, whisked
  • 2 Tbsp (30ml) ice-cold water
Filling:
  • ¾ cup (150g) castor sugar
  • 3 eggs
  • 2 slabs (200g) 70% dark chocolate, chopped
  • 3/5 cup (150g) butter
  • 1/3 cup (45g) almond flour
  • 2 pears, halved
  • Almond slivers for serving

Method

  1. Blitz flours, cocoa and butter together in a food processor until mixture resembles fine breadcrumbs.
  2. Add egg and water and blend until well combined.
  3. Refrigerate, then roll out on a floured surface to 3mm thick.
  4. Line 4 x 10-12cm tart cases with pastry and blind bake. 
  5. Whisk castor sugar and eggs until pale and fluffy.
  6. Melt chocolate and butter over a double boiler. 
  7. Fold into eggs, then add the almond flour.
  8. Pour into tart cases and place pears in the centre.
  9. Bake at 170°C for 15-20 minutes until cooked through.
  10. Serve with almonds and dust with icing sugar.
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