If you are on a diet, don't read this. You'll burst into tears. If not, enjoy!
Ingredients
Tart base
100g PnP cream crackers
100g salted butter, melted
Tart filling
90g dark chocolate
60ml castor sugar
2 eggs, separated
80ml Amarula liqueur
180ml milk
Caramelised pears
1 pear, sliced
60ml castor sugar
Extra
Icing sugar for dusting
Instructions
Pre-heat the oven to 180 degrees.
Using a food processor (or manual labour), crunch the cream
crackers to a fine crumble.
Mix with the melted butter.
Spray a fluted tart tin
(preferably one with a removable base) with Spray & Cook or smear with
butter.
Layer the bottom and sides of the tin with the crumble and flatten the
crumble on the bottom and onto the sides of the tin.
Blind bake for 10 minutes
and let it cool down.
Melt the chocolate in
a double boiler. Add the castor sugar and stir until melted.
Mix in the egg
yolks and remove from heat.
In a different pot heat up the milk until it starts to form
bubbles, add the Amarula and remove from the heat.
Incorporate a small amount of the milk mixture into the
chocolate mix and stir.
Slowly add the rest of the milk while whisking the
chocolate mixture.
Whisk the egg whites until it starts to form peaks and
gently fold it into the chocolate custard.
Spoon the mixture into the cookie base and put it in the
fridge for 4 hours (or preferably overnight) to allow it to set.
Add the pear slices and sugar to a hot pan and caramelise
over medium heat.
Lay them out on baking paper.
Once the tart has set, dust it with icing sugar and decorate
with the pear slices.
No comments:
Post a Comment