Pear and Chocolate Torte Recipe
Autumn signals the start of the pear season in the UK and Europe, and the start of Bake Off season. We asked full-time baker Suzy Lowe of Rustic Cakes (who supply so many of Cornwall’s top cafes with cakes and sweet treats) what we could bake using the beautiful Belgian Conference pears that are currently in our fruit boxes, and she shared with us this incredible pear and dark chocolate torte recipe. Now, it’s tough to beat a chocolate brownie… unless you add pears and turn it into this:
- Shortcrust or puff pastry. It is absolutely fine to cheat and use shop-bought – especially if choosing puff pastry!
- 4-5 Conference pears (depending on size)
- 250ml Double cream
- 125ml Milk
- 1tsp Vanilla essence
- 100g Golden caster sugar
- 275g Dark chocolate
- 2 eggs
- Pinch sea salt flakes
- Heat oven to 170C/150C fan/gas 3.
- Line a suitable baking tray with baking parchment. It really doesn't matter if it's round or rectangular. Press your pastry into the tin, and blind bake according to the packet instructions.
- Peel and thinly slice the pears, then set them aside in a bowl of cold water with a squeeze of lemon juice.
- Bring 250ml double cream and 125ml milk to simmer in a pan.
- Add 1tsp vanilla essence, 100g golden caster sugar and 275g dark chocolate. Stir to melt until thoroughly mixed.
- Add two eggs and whisk until combined.
- Place the pears into the pastry lined tart tin however you wish (I’m not a fan of it looking overly arranged) and then pour in the chocolate mixture.
- Bake in the oven for 30 minutes until it’s set but wobbles slightly.
- Remove and allow to cool, then devour!
If you're too tight for time to bake but want to sample some of Suzy's incredible creations, then click here to check out Rustic Cakes Cornwall's mail order cakes and bakes.