Chocolate Tart With Pears
Pies & Pastries
Roll out pastry to line a flan ring 25 cms in diameter. Rest in fridge
while making the filling. Pre-heat oven to 220 C (450 F). Melt
chocolate with 1 tb of the cream and pour/spread into the base of the
flan case. Strain pears and lay them on top of the chocolate filling.
Beat the eggs lightly with the vanilla sugar (or vanilla essence and
castor sugar) and beat in the cream and milk. Pour custard over the
pears and bake in a pre-heated oven for 30-35 minutes. Cool, and
refrigerate when cold.
Mmed IMH Georges's Home BBS 2:323/4.4