An autumnal pud with a chocolate pastry and gooey pears, best served with crème fraîche and a heavy dollop of pudding joy!
You may need...
Right, lets get cooking!
1. To make the pastry, put the flour, sugar, butter, cocoa and egg yolk into a processor and whizz to the consistency of breadcrumbs. With the motor running, add the water a little at a time, until it forms a dough. Roll out and line a 9” (23cm) or 10” (25cm) ceramic flan dish. Refrigerate until needed.
2. Set the chocolate in a bowl on the back of the Aga to melt. Put the tub of cheese onto the back of the Aga to soften. Separate the eggs.
3. To assemble the tart, drain and slice the pears and spread over the pastry case. Mix together the chocolate, yolks, mascarpone, sugar and cinnamon. Whisk the whites and fold in to the mixture, then pour over the pears and set on the floor of the roasting oven. Bake for about 25 minutes, until the pastry is brown and the top risen a little and golden.
4. Dust with icing sugar if you wish, & serve tepid with crème fraîche.
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