Chocolate, Pear & Ginger Baked Crumble Slice

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By Darren Purchese

This is yummy! Crunchy but with a soft centre. The warmth of the ginger and sweetness of the pear really do hit the spot.

You can use poached pears from the chocolate, pear & hazelnut cake or even tinned pears instead of the roasted method below if you prefer.

Photography by Patricia Niven

Time

1

hour

30

minutes

Degree of Difficulty

Medium

Save

3

Portions

8
Portions

Share Recipe

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Ingredients

Servings

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COMPONENTS

 Chocolate Tart Pastry
 Roasted Pear Pieces
 Chocolate & Ginger Cream
 Chocolate Crumble

CHOCOLATE TART CASE

250g plain flour
30g cocoa powder
90g icing sugar, sieved
135g unsalted butter, cold diced
55g egg, (approx. 1 large egg)
20g egg yolk, (1 large egg yolk)
1 pinch salt

ROASTED PEAR

2 whole pears
25g unsalted butter
40g caster sugar

BAKED CHOCOLATE & GINGER CREAM

120 ml cream, thickened
10g ginger, peeled & freshly grated
50 ml milk, warm
100g dark chocolate, buttons or coarse chopped
40g egg yolks, (approx. 2 large egg yolks)
20g caster sugar

CHOCOLATE CRUMBLE

35g unsalted butter
45g soft brown sugar
35g plain flour
10g cocoa powder
½tsp bicarbonate of soda
35g ground almonds
1 pinch salt

TO FINISH

100g dark chocolate, block
1

For the chocolate pastry tarts… Place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter with your fingertips until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands. Chill the dough in the fridge for 30 minutes. Preheat an oven to 180°C and then remove the pastry from the fridge. Roll the dough on a lightly floured work surface to a thickness of 2mm and line a rectangle non-stick tart mould 35 cm X 12 cm. Leave to rest in the fridge for 20 minutes before blind baking it in an oven preheated to 170°C for 20 minutes or until ¾ cooked.

 

2

For the roasted pear… peel, core and cut each pear into quarters. Place the pear, butter and sugar into a mixing bowl and mix well. Transfer this mix onto a baking tray lined with paper and roast in an oven preheated to 180°C for 30 minutes or until starting to go brown and cooked through. Remove from the oven and allow them to cool in the tray.

 

3

For the baked chocolate & ginger cream… bring the cream and milk to a boil and grate the ginger inside, leave to infuse for 20 minutes. Melt the chocolate in the microwave and strain the infused milk and cream on top before stirring to emulsify. Whisk the egg yolks with the sugar for a minute or so by hand to ensure the sugar has dissolved and then mix in chocolate mix.

 

4

For the chocolate crumble mix… cream the butter with the sugar until smooth. Sieve the flour with the cocoa powder and bicarbonate of soda. Add all of the sieved and remaining ingredients into the bowl and mix well to form a dough. Wrap the dough in cling film and freeze for a couple of hours.

 

5

To assemble… preheat the oven to 150° Place the pear pieces into the tart case and pour over the chocolate & ginger cream filling to come to the top of the tart. Bake for 25 minutes before removing and turning the oven up to 170°C. Use the large hole side of a grater to grate some of the frozen pastry evenly onto the surface of the tart, return the tart to the oven to bake for a further 25 minutes. Remove from the oven and leave to cool in the tin. Remove from the tin once cool enough and generously grate some dark chocolate on top of the slice. Dust with cocoa and cut & serve.

 

 

1
0 hours 0 minutes

For the chocolate pastry tarts… Place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter with your fingertips until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands. Chill the dough in the fridge for 30 minutes. Preheat an oven to 180°C and then remove the pastry from the fridge. Roll the dough on a lightly floured work surface to a thickness of 2mm and line a rectangle non-stick tart mould 35 cm X 12 cm. Leave to rest in the fridge for 20 minutes before blind baking it in an oven preheated to 170°C for 20 minutes or until ¾ cooked.

2
0 hours 0 minutes

For the roasted pear… peel, core and cut each pear into quarters. Place the pear, butter and sugar into a mixing bowl and mix well. Transfer this mix onto a baking tray lined with paper and roast in an oven preheated to 180°C for 30 minutes or until starting to go brown and cooked through. Remove from the oven and allow them to cool in the tray.

3
0 hours 0 minutes

For the baked chocolate & ginger cream… bring the cream and milk to a boil and grate the ginger inside, leave to infuse for 20 minutes. Melt the chocolate in the microwave and strain the infused milk and cream on top before stirring to emulsify. Whisk the egg yolks with the sugar for a minute or so by hand to ensure the sugar has dissolved and then mix in chocolate mix.

4
0 hours 0 minutes

For the chocolate crumble mix… cream the butter with the sugar until smooth. Sieve the flour with the cocoa powder and bicarbonate of soda. Add all of the sieved and remaining ingredients into the bowl and mix well to form a dough. Wrap the dough in cling film and freeze for a couple of hours.

5
0 hours 0 minutes

To assemble… preheat the oven to 150° Place the pear pieces into the tart case and pour over the chocolate & ginger cream filling to come to the top of the tart. Bake for 25 minutes before removing and turning the oven up to 170°C. Use the large hole side of a grater to grate some of the frozen pastry evenly onto the surface of the tart, return the tart to the oven to bake for a further 25 minutes. Remove from the oven and leave to cool in the tin. Remove from the tin once cool enough and generously grate some dark chocolate on top of the slice. Dust with cocoa and cut & serve.