Camden New Journal - Reciepe for Bitter chocolate tart with poached pear By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Bitter chocolate tart with poached pear

Bitter chocolate tart with poached pear

Ingredients
Serves 4
For the chocolate tart:
285g 70 per cent dark chocolate
565ml double cream
6 free range egg yolks
170g caster sugar.

Method
Put the chocolate in a metal bowl over a pan of boiling water. Allow it to melt on its own – do not stir. Remove from heat and add all the cream.
In a separate bowl mix the egg yolks and caster sugar and whisk until pale and double in volume. Then add the chocolate mixture, stirring gently to incorporate completely.
Pour the mixture into a lined, loose bottom 20cm flan tin and bake for 40 minutes until slightly set.
Cool slightly and place in the fridge carefully for two hours till set firm.

For the poaches pears:
I thought I’d eaten enough but when I saw this on the menu, it had to be done!
4 pears
½ litre white wine
1 vanilla pod
150g caster sugar
Water to cover
Lemon juice
1 tub mascarpone.

Method
Peel the pears and scoop out cores from the bottom (place in water and lemon if not cooking straight away). Put the pears in a pan with all ingredients, cover with water and greaseproof paper and poach until soft; then cool in the fridge.
Slice the pears and fan on to a plate – sprinkle with sugar and glaze with blow torch or under a very hot grill.
Serve fanned pear with a slice of chocolate tart and a small scoop of mascarpone.

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