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Jam tart with pear jam and chocolate

Here I am with a tasty tart made with pears and chocolate, my favourite among the fruit-chocolate combinations. I added chopped almonds on top to give a hint of crispiness to the pear jam and chocolate creaminess.

Ingredients for a 28 cm (11 inches) in diameter tart

For the short (crust) pastry:

300 g (10,58 oz) plain flour
100 g (3.52 oz – 1/2 cup) sugar
1 egg and 1 egg yolk
100 g (3,52 oz) butter, cut into pieces
1 teaspoon baking soda
A pinch of table (fine) salt

For the filling:

A pear jam jar (250 g – 8,82 oz)
150 g (5,29 oz) dark (pure) chocolate
6 tbsp fresh (dairy) cream (75 g)
2 tbsp chopped almonds
Icing sugar as required, for dusting

Prepare the short pastry: Combine the flour, sugar and baking soda in a large bowl, then make a wheel in the flour and put in the center the egg and yolk, salt and butter. Knead until the dough is smooth, shape into a ball, wrap in plastic and let it settle in the refrigerator for about half an hour.

Meanwhile, melt the chocolate with the cream over low heat or in a bain marie (pic. 1), stirring occasionally until the cream is perfectly combined with chocolate (pic. 2). Take it off stove and let it cool, making sure the mixture does not become to thick while cooling, it should be soft and not liquid, if it becomes too thick whisk in some cream to get the right consistency.

Bring the dough to cool room temperature before rolling. Grease and flour a tart pan, roll out on a lightly floured work surface to approximately half a centimeter (0,19 inch) thickness and lay dough loosely into the tart pan to cover the edges.

Pour the chocolate cream, if it’s too hard slightly heat it, spread it out to cover the entire surface (pic. 3), then pour pear jam, level it up (pic. 4)  and sprinkle with the chopped almonds (pic. 5).

Fold overlap dough back inside to make a double thickness (pic. 6)  and bake at 180°C (356°F) for about 35 min. Let it cool to room temperature, turn out the tart and serve dusting (if you prefer) with icing sugar (pic. 7).