Serves 6
Ingredients
PASTRY
3/4 cup plain flour
½ teaspoon cinnamon
pinch of baking powder
65 g butter, chilled and chopped
1 tablespoon caster sugar
1 egg
FILLING
1 cup water
2 tablespoons sugar
grated rind of 1 lemon
2 pears
½ cup cream
150g (5 rows) Cadbury® Dark Cooking Chocolate, chopped
2 eggs
Method
- Preheat the oven to 180°C. Place the flour, cinnamon and baking powder in a food processor. Add the butter and process until the mixture resembles coarse breadcrumbs.
- Add the sugar and the egg, and process until the mixture forms a ball.
- Grease a deep 22 cm fluted removable base flan dish.
- Knead the pastry on a well-floured surface.
- Roll out to cover the base and sides of the prepared dish. Cover the pastry with baking paper and fill with baking blind material.
- Bake for 15 minutes.
- Make the filling while the base is in the oven. In a saucepan bring the water, sugar and lemon rind to the boil.
- Peel, quarter and core the pears.
- Cook in the sugar syrup until tender, approximately 5-15 minutes, depending on the ripeness of the pears.
- Remove the pears. Boil the syrup for 15 minutes to reduce. Add the cream and bring to the boil.
- Remove the saucepan from the heat, and add the chocolate. Stir to melt.
- Whip the eggs until thick and pale. Add to the chocolate mixture, and stir well.
- When the pastry base is ready to come out of the oven, remove the baking blind material and paper. Place the cooked pears evenly on the base. Pour the chocolate filling over and bake at 180°C for 30 minutes.
- Stand for 10 minutes before removing from the dish. Serve warm with cream or ice cream.