Poached pear, walnut and chocolate tart

I think pear might be one of my favourite fruits. I definitely enjoy eating pear more than I do apples or oranges, and I also like cooking with them. This poached pear, walnut and chocolate tart is a delicious combination. The crust is buttery and flaky and it’s filled with a delightfully smooth walnut paste. Topped with these tender poached pears and with the addition of chocolate chips, it all comes together so perfectly.

Serves 6-8

Ingredients

THE CRUST

• 1 1/4 cup plain flour
• 3 tbsp Copha
• 1 tbsp sugar
• 1/2 tsp salt
• 5 tbsp cold unsalted butter, cut into cubes

THE FILLING

• 1 1/2 cups walnuts
• 6 tbsp unsalted butter, cubed, at room temperature
• 1 cup icing sugar
• 1 large egg
• 1/4 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1 large firm pear (I used a Packham)
• 1/3 cup milk chocolate chips

Method

1. Make pie crust. Prepare 1/4 cup ice-cold water and keep in fridge. In a food processor, pulse flour, Copha, sugar and salt until combined. Add half the butter and pulse for 30 seconds. Add remaining butter and pulse until mixture looks like coarse meal. Sprinkle 2 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Wrap in plastic wrap and chill for at least 1 hour. The dough can be made up to three days ahead and frozen for up to two months. Keep chilled. Let stand at room temperature 15-30 minutes before rolling.
2. Roll out dough on a lightly floured surface and fit into a 23cm round tart pan. Press dough into the bottom and up the sides. Chill for 30 minutes.
3. Preheat oven to 180C. Line crust with foil and top with pie weights or beans. Bake crust for 15-20 minutes or until edges are golden, then remove the foil and pie weights and continue baking for another 10-15 minutes, or until the crust is golden all over. Let cool completely on a wire rack.
4. Make pie filling. Spread walnuts on a baking sheet and toast in the oven until golden, 8-10 minutes; let cool. Pulse in a food processor with butter, icing sugar, egg, cinnamon and salt to form a paste; set aside.
5. Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8-10 minutes. Drain, then place pear on paper towels and let cool completely.
6. Spread walnut filling evenly in the cooled crust, then press pear and chocolate into the filling. Bake for 35-40 minutes, or until the filling is puffed and golden and a toothpick inserted into the centre comes out clean. Transfer to a rack and let cool completely.