Chocolate-pear tart with olive oil and peanuts
Preparation time: 35 minutes
Cooking time: 40 minutes
Ingredients (serves 6):
300g shortcrust pastry
3 Angelys pears
150g dark chocolate
125ml olive oil
120g brown sugar + 25g
125g ground almonds
3 eggs, separated
1 vanilla pod
1/4 teaspoon flaky salt
60g chopped peanuts (or hazelnuts)
Juice of one lemon
Method:
1. Grease a 25cm tart tin with butter; spread the dough inside the tin, then prick with a fork and leave to rest in the fridge.
2. Thoroughly rinse the pears and cut into thin slices (half a centimetre thick). Sprinkle the slices with lemon juice to stop them turning brown.
3. Prepare the filling: melt the chocolate in a bain marie over simmering water.
6. In a medium-sized bowl, mix together the olive oil, sugar, ground almonds, eggs, vanilla and salt.
7. Add in the melted chocolate.
8. Transfer the mixture into the tin and smooth the top with a spatula. Arrange a layer of pear slices over the top. Sprinkle with the remaining sugar.
9. Bake in the oven for around 40 minutes at 180°C. Remove from the oven, sprinkle with the chopped peanuts and leave to cool before serving.