RASPBERRY AND PEAR CHOCOLATE TARTLETS
Please note – I used SASKO flour and FIRST CHOICE butter!!
(Makes 10-12 tarts)
PEARS
250 ml water
250 ml white wine (optional)
250 ml (200 g) sugar
Seeds of 1 vanilla pod
6 small pears, peeled, and halved
100 g ripe raspberries, crushed
Few drops red food colouring
PASTRY
100 g butter
400 ml (210 g) cake flour
50 ml cacao
1 egg yolk mixed with 60 ml ice water
FILLING
180 g butter (at room temperature)
150 g castor sugar
3 eggs
180 g ground almonds
45 ml cake flour
30 ml sifted cacao
METHOD:
- TO COOK THE PEARS: Place the water, white wine, sugar and vanilla seeds in a saucepan on medium heat and stir until the sugar has dissolved. Add the crushed raspberries and red food colouring and bring the syrup to a boil.
- Add the pear halves and poach the pear halves – until just soft
- Drain and cool completely.
- OPTIONAL: reduce the left-over syrup to serve with the tartlets
- TO MAKE THE PASTRY: Sieve together the flour and cacao. Rub the butter into the flour mixture
- Add most of the liquid and cut it into the flour with a knife to make a soft dough. (OR use your food processor to make the dough)
- Let the dough rest in the refrigerator for 30 minutes.
- Roll out on a lightly floured surface to about 3 mm thick.
- Line 10 or 12 small loose bottomed pie dishes with the pastry.
- Preheat the oven to 180 °C.
- TO MAKE THE FILLING: Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition.
- Add the almonds, flour and cacao and mix in gently to make the filling. Divide the filling evenly between the pastry lined pie dishes and spread it lightly.
- Arrange the poached pear halves on the filling. (Pears halves can be cored and cut into fan shape)
- Bake for 10 minutes and then lower the oven temperature to 170 °C and bake for another 5 minutes until cooked.
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