Chocolate and Pear Tart

Prep Time


Cook Time





450450 g Country Range Shortcrust Pastry Mix

100100 ml cold water

225225 g Country Range Chocolate Sponge Mix

100100 ml cold water

5 5 Country Range Pear Halves

icing sugar, for dusting

Multiply by
  • 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
  • 2Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
  • 3Drain the pears, cut in half again and then slice to form a fan.
  • 4Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
  • 5Bake for 20-25 minutes. Leave to cool then dust with icing sugar.