United States
Cooking time - 70 mins
Serves - 4
Difficulty - easy peasy
Ingredients
- 1 sheet ready-rolled puff pastry
- 6 small pears
- 1 lemon, juiced
- 70g/2.5oz unsalted butter
- 70g/2.5oz caster sugar
- 70g/2.5oz runny honey
- 50g/1.8oz walnuts, chopped
- 50g/1.8oz dark chocolate, chopped
Method
- Preheat the oven to 180°C/350°F.
- Line your Whatever Pan with some baking paper.
- Place the pastry into the Whatever Pan and cut off any additional pastry from the sides.
- Prick the pastry all over with a fork, remove it and the baking paper from the pan. Chill.
- Remove the skin of the pears with Chopaholic Oriental Knife and cut it in half.
- Grab the Melon Baller from your Stainless Steel Kitchen Utensils Set for Garnishing and remove the cores from the pears.
- Place them in your Jean Patrique Plastic Mixing Bowls and mix with the lemon juice.
- In your clean Whatever Pan, melt the butter then add the sugar, honey and salt. Mix well.
- Add the pears into the pan and cook over medium heat for 30 mins until the sauce has reduced into a thick amber caramel.
- Spoon some caramel over the pears.
- Remove the pan from the heat then sprinkle the walnuts and chocolate over especially in the gaps.
- Once the pan has cooled, cover with the pastry disk and tuck the edges under the filling with a spoon.
- Bake for 25-30 mins until puffed and golden.
- Allow for the tart to rest for 5 mins before removing it from the pan.
- Cut into slices and serve!
