Try this decadent dessert from MasterChef judge, restauranteur & Bulla Cream Ambassador, George Calombaris.
Ingredients
Pastry:
- 1 ¼ cups Plain Flour
- 100g Butter
- ¾ cup Walnuts, finely chopped
- 2 Tblsp Baking Cocoa powder
- ¼ cup Sugar
- 1 Egg yolk
- 2 -3 Tblsp Cold Water
Filling:
- 200ml Bulla Double Thick Cup Cream
- 300g Dark chocolate
- 1 tsp Vanilla Extract
- 3 Eggs
- 2 Tblsp brown sugar
- Cocoa Powder to serve
100ml Bulla Double Thick Cream to serve
Method
Pre-heat oven 180c
Grease a 25cm loose based flan tin or 6 sml flan tins.
Place the flour, and butter into the work bowl of a food processor and process until mixture resembles fine bread crumbs.
Add the walnuts, cocoa powder, sugar, egg yolk & 2 tbsp of water to the work bowl and process until a smooth ball if formed.
Wrap in plastic and rest in the refrigerator for 30 minutes.
Roll out pastry to 3 mm between two sheets of baking paper and line the tin, trim. Line the centre with a piece of baking paper and weight with baking beans or rice.
Bake in the pre-heated oven 180 for 10 mins, remove the paper and beans and bake for a further 5 mins. Remove & cool.
Melt chocolate & Bulla Double thick cream over simmering water or heat proof bowl in the microwave on 50% power for 3 minutes stirring after each minute.
Drain pear halves and fan with a sharp knife.
Whisk in the vanilla, eggs and brown sugar until well combined.
Pour the chocolate mixture into the prepared pastry base.
Arrange fanned pears decoratively. Bake the tart in the pre-heated oven 170c for 15 minutes until set.
Serve warm or cold with a dusting of cocoa powder and a dollop of double thick cream.
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