Save the best for last

The ace up your sleeve: a sweet treat for fam­ily or friends

Central and North Burnett Times - - EASY EATING - with Matt Sinclair More at Face­book – Matt Sinclair and Instagram @_mat­t_s­in­clair

THIS is my kind of Easter treat. A great recipe to have up your sleeve to share with fam­ily and friends, and a crack­ing dessert to round off your Easter feast. Happy hol­i­days ev­ery­one, en­joy.

Choco­late and pear frangi­pane tart

IN­GRE­DI­ENTS: ◗ 100g dark choco­late, 70% co­coa, roughly chopped ◗ 100g un­salted but­ter, soft­ened ◗ 1 cup al­mond meal ◗ ½ cup caster sugar ◗ ¼ cup plain flour ◗ ¼ ca­cao pow­der ◗ ½ tsp bak­ing pow­der ◗ ½ tbs ground car­damom ◗ 3 eggs ◗ 1½ sheets short­crust pas­try, thawed ◗ 2 ripe Beurre Bosc pears, cored, thinly sliced

METHOD: Pre-heat fan-forced oven to 180 de­grees.

Lay pas­try on a lightly greased 20cm tart tin and gen­tly press the pas­try into the cor­ners of the bak­ing tin.

Trim off any ex­cess pas­try and prick the base with a fork and cover with grease­proof pa­per. Fill the lined pas­try case with ce­ramic bak­ing weights or dried rice and place in the oven for about 15 min­utes or un­til the sides are firm.

Re­move the weights and bak­ing pa­per and bake for a fur­ther 7–10 min­utes or un­til lightly golden.

Mean­while add an inch of wa­ter to a medium saucepan and bring to a sim­mer.

Place a heat-proof bowl over the saucepan, en­sur­ing the wa­ter can­not touch the base.

Add the choco­late and gen­tly stir with a metal spoon un­til melted.

Add but­ter and gen­tly stir through un­til smooth and glossy. Set aside to cool slightly.

In a large bowl, add al­mond meal, sugar, flour, co­coa, bak­ing pow­der and car­damom and mix to com­bine.

Add eggs one at a time and mix well af­ter each ad­di­tion. Add the choco­late mix­ture and bring to­gether un­til evenly com­bined. Pour mix­ture into pas­try case and smooth out with a spat­ula. Ar­range sliced pears over the top of the tart and place in the oven for about 35–40 min­utes or un­til firm.

Use a skewer to test the mid­dle of the tart. When the skewer comes out clean re­move the tart to cool on a wire rack.

PHOTO: JESS SINCLAIR

◗ A choco­late and pear frangi­pane tart. F R A N G I PA N E I S D E R I V E D F R O M T H E I TA L I A N F O R ‘ T H AT B R E A K S T H E B R E A D’

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