Exquisite Chocolate Tart with Pears and Cardamom – A Decadent Dessert
- 250 g shortcrust pastry
- 3 pears in syrup
- 150 g bitter dark chocolate
- 15 cl fresh cream
- 1 egg
- 1 packet vanilla sugar
- 1 tablespoon cardamom powder
- A few green cardamom pods
- Icing sugar
- Drain the pears and slice them into thin strips without fully detaching, creating a fan shape.
- Preheat the oven to 210°C (gas mark 7). Roll out the pastry, line a 25 cm pie tin, and prick the base with a fork. Cover with parchment paper and add baking beans or dried pulses. Bake for 15 minutes.
- Break the chocolate into pieces in a saucepan, add the cream, and melt gently over low heat.
- In a bowl, whisk the egg with the vanilla sugar and cardamom powder. Once the chocolate is melted, remove from heat and stir in the egg mixture.
- Remove the baking beans and parchment from the pre-baked pastry case.
- Pour the chocolate mixture into the case, smooth the top, and arrange the fanned pear slices on top, pressing lightly. Reduce oven to 150°C (gas mark 5) and bake for 20 minutes.
- Cool completely, unmold, dust with icing sugar, and serve.
