This weeks Freshly Blogged Recipes are up and ready for viewing and voting. I was really excited about doing this, as baking is taking me out of my comfort zone, however this recipe, to me, was a setting a new standard for my baking.
Amarula sponsored this weeks challenge, if you would like to vote for my recipe, head on over to the Freshly Blogged Page and VOTE.
I recently attended a Mad Hatters Tea Party, which brought on wonderful thoughts of tea time treats and baking. Jane Austen came to mind when she claimed “Good apple pies are a considerable part of our domestic happiness.” I didn’t have any apples to work with, but I did have a few pears…and so I got my baking on.
Although not a traditional Rocky Road, this is my take inspired by the ingredients on hand. There are so many beautiful flavour marriages in this tart. The bitter undertones of the dark chocolate matched perfectly with the fruitiness of the pears and when combined with the velvet like Amarula, you are left with a delicious tart. Adding texture with the nuts, this tart just screams EAT ME – served best at afternoon tea with the girls.
Rocky Road Pear & Amarula Tart
1 pkt PnP Cream Crackers
80g soft butter
Filling – Part 1
4 Fresh Pears
100g blanched almonds
1cup white sugar
90g dark chocolate
Custard Filling – Part 2
½ cup melted butter
2/3 cup white sugar
1 cup flour
3 eggs – separated (if you want a harder set for the custard, use another egg)
1 cup milk
½ cup Amarula
250ml Fresh cream, whipped lightly.
Filling Part 1
Heat the oven to 180°C
Peel the pears and slice lengthways.
In a thick botton pan, heat the sugar until melted. Place the sliced pears into the sugar and coat, removing from the sugar, set aside to cool.
Drizzle any left over sugar over the top of the pears.
Place the almonds on a baking tray and place in the oven. Roast off until darker and lightly toasted. When cooled, chop roughly and set aside. Leave oven on as you will be baking the tart soon.
Chop the dark chocolate roughly. Set aside.
Custard Filling – Part 2
Whip up the egg whites.
Cream together the sugar and melted butter.
Add 1 egg yolk at a time.
Add the flour.
Add the milk and Amarula
Fold the egg whites into the mixture, careful to keep it light and airy.
Place a layer of the caramelized pears on the bottom of the frozen crust. Add a few bits of the chocolate and toasted almonds.
Pour half the custard mixture over the top.
Repeat layering the pears and bits of chocolate and toasted almonds, leaving enough for a final layer.
Pour the rest of the custard over the top again.
Bake at 180°C for 25 – 30 minutes. The tart should be just about baked, check by placing a skewer stick into the tart and it will come out slightly wet. Remove from oven and place the last layer of pears, chocolate and almonds on up and place back into the oven for about 10 minutes. Check doneness by placing a skewer into the tart again, this time the skewer should come out clean.
Let cool completely. Grate a little chocolate on top for garnish. Serve with fresh cream which has been lightly whipped.