Chocolate pear tart
- 100g butter, chilled
- 175g plain flour
- 50g caster sugar
- 75g Asda Extra Special Dark Chocolate for Cooking
- 150g self-raising flour
- 125g light brown sugar
- 2 level tbsp cocoa
- 125g butter, softened
- 2 large free-range eggs
- 1/4 tsp vanilla extract
- 2 tbsp milk
- 5 level tsp Asda chosen by you apricot jam
- 2 balls stem ginger in syrup, drained and chopped (optional)
- 3 pears
Pre-heat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 33 x 23cm shallow tin with baking paper.
Cut the butter into cubes, rub into the flour with your fingers, then add the caster sugar. Put the mixture in the tin and press firmly to make a base. Bake for 10 minutes.
Melt the chocolate in a bowl over a pan of hot water, making sure the base doesn't touch the water.
Sift the self-raising flour and cocoa in a bowl. Beat the softened butter and the brown sugar until creamy. Beat in the eggs, one at a time, adding a spoonful of the flour with the last one. Beat in the vanilla extract, milk and melted chocolate then fold in the flour mixture.
Spread a layer of the apricot jam on the pastry base and scatter on the stem ginger, if using.
Spoon the cake mixture on top and level. Peel, core and slice the pears and arrange on top. Bake for 40 minutes or until the cake springs back when lightly pressed.