Preheat the oven to 190 degrees. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes.
Bake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170 degrees.
Mix almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.
Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm.
Serve warm with crème fraîche.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 237 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 67.9mg||21 %|
|Sodium 113.9mg||4 %|
|Potassium 233.1mg||6 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 25.9g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 369
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