Chocolate & Pear Tart – Red Moon Sanctuary, Redmond Western Australia
Something nice to do with pears: Simmer them in red wine, then use them to top a chocolate tart – very good combination of flavours. Sue doesn't like the taste or nutritional aspects of traditional shortcrust pastry, and makes hers with almond meal, oatmeal, wholemeal flour, and enough butter and water to make it all stick together. For this tart, cocoa was also added. After pre-baking the case, a thick chocolate custard (made with chocolate, cream, eggs, sugar, vanilla etc) was poured into it before returning everything to the oven to set. Once cool, it was topped with cooled sliced pears and – hmmm!