Chocolate and Pear tartlets

I originally submitted this recipe to Live 24seven magazine for a Christmas edition, being ever so slightly sick of traditional Christmas type recipes. They are in fact suitable for any occasion (ok probably not a nut free/sugar free Vegan/ gluten intolerant convention…but anything else!)


You can make this as one large tart as shown here….either way delicious!


Chocolate and Pear Tartlets

Makes 9

For the pastry

4 ½ oz plain flour

1 oz Cocoa powder

1 oz caster sugar

1 ½ oz ground Almonds

3 oz butter. Chilled and diced

1 free range egg, beaten


For the filling

3 ripe pears, peeled and cored

5 oz good dark eating chocolate, melted

300g tub of mascarpone

2 eggs, beaten

3 ½ oz caster suagar


Using a 12 hole muffin tin, cut 9 discs of baking parchment to fit the bases. Grease 9 of the sides and place the discs in the bases.

Sift the flour and cocoa powder, add the sugar and ground almonds and then rub in the butter with your fingers until it resembles bread crumbs. Add a little beaten egg to combine.

Flour a surface and roll into a large ball. Divide into 9 even sized balls. Flatten each ball with the palm of your hand and then mould into each of your prepared dips in the muffin tin. Trim the edges and then chill for half an hour.

Meanwhile melt the chocolate on the back of the Aga.

Arrange the peeled, cored and quartered and sliced pears in each of the chocolate pastry cases and place onto the floor of the Aga for 7 minutes. (200C conventional oven)

Heat the mascarpone until just simmering and pour onto the chocolate. Beat until smooth and add the egg and sugar. Then pour over the pears and cook for a further 10-12 minutes.

Allow to cool in the tin for a few minutes and then using a small palette knife, gently ease from tin and place on a cooling rack… although they are extremely gorgeous served warm with cream.


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Posted in Aga Tips, Christmas, Recipes

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