Sinful Chocolate Tarts

8 Ingredients

Number of servings

1 1/2 cup plain flour
125grams butter, chopped
2 pears, cored, thinly sliced
200grams dark cooking chocolate
2/3 cup pure cream
1/4 cup cocoa powder
2tablespoons hazelnuts, roughly chopped
2 eggs

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Process flour and cocoa in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together. Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions. Press into rounds. Wrap in plastic and refrigerate for 30 minutes.

Step 2 of 4

Preheat oven to 180°C. Grease 6, 8cm x 2.5cm deep loose-bottom fluted flan pans. On a lightly floured surface, roll each piece of dough out until 3mm thick. Press into pans and trim off any excess dough. Place pans onto a large baking tray. Line each with baking paper and fill with baking beads or dried beans. Bake tarts for 10 minutes. Remove beads and paper. Bake for 5 minutes or until pastry is just cooked. Set tarts aside to cool.

Step 3 of 4

Arrange pear slices into each pastry shell. Heat cream in a small saucepan over a medium-low heat until small bubbles form around edge. Remove from heat. Add chocolate and stir until melted and mixture is smooth. Cool for 5 minutes. Stir in remaining egg. Pour mixture over pears and sprinkle nuts on top. Bake for 15 minutes or until mixture is just set. Stand for 5 minutes before removing from pans. Transfer to a wire rack to cool.

Step 4 of 4

Serve warm or cold.