Tasty Tuscan Tart

1. 1

   Preheat your oven to 375F.

2. 2

   Roll out the shortcrust pastry to form a rectangular shape just under 1-cm thick, using flour to dust.

3. 3

   Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip.

4. 4

   Remove the core, and slice each pear quarter into Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry.

5. 5

   Bake for around 18 minutes, or until golden.

6. 6

   Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for a minute before snapping in your chocolate.

7. 7

   Stir until melted and smooth, then add the remaining sugar and the butter.

8. 8

   Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge.

9. 9

   Allow to cool briefly before popping into the fridge for 20 minutes.

10. 10

    Cut into squares or fingers... and get stuck in!

* Per serving · 4 servings · Values may vary.

No additional tips available.