RECIPES BY Rhiannon Lambert

Chocolate Pear Tart

  • 1 Hour
  • 8-10
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

320g shortcrust pastry ready rolled sheet (remove from the fridge 1hr before baking)
3 medium eggs
100g ground almonds
115g butter, softened
115g sugar
2 tbsp baking cocoa
½ tsp salt
Juice ½ lemon
1/2 tsp vanilla extract
4-5 slightly under-ripe pears
3 tbsp honey
Toppings; Handful of raspberries, sprinkling of flaked almonds, dusting of icing sugar

For The Coulis
100g raspberries
2 tbsp sugar
1 tbsp water


  1. Preheat the oven to 180C. Brush a 25cm @pyrexofficial flan dish with butter, then line with baking paper and set aside.
  2. Separate the egg yolks and whites. Place the whites in a bowl and allow them to stand at room temperature for 30 minutes.
  3. Roll the pastry dough out over the flan dish and press it into the edges. You will need to carefully fill any gaps with the excess pastry. Trim the pastry at the edge, and press down with a fork to even. Prick the bottom with a fork multiple times, and then place in the fridge to refrigerate while you make the filling.
  4. In a large bowl, beat together the butter and sugar, then add the ground almonds, cocoa powder and salt. Mix well, before beating in the yolks and vanilla extract.
  5. Using an electric or handheld whisk, beat the egg whites on medium speed until they are white and fluffy, and create stiff peaks. Gradually fold into the chocolate almond mixture, before spreading the mixture out evenly onto bottom of the pastry.
  6. Peel, halve, and core the pears. Cut them lengthwise into thin slices, rubbing them with lemon juice, to prevent discolouration. Arrange the slices on top of the chocolate mixture, slightly overlapping, without pressing in.
  7. Place the pan on a baking sheet in the centre of the oven, and bake until the top is puffed slightly and a toothpick inserted into the middle comes out clean, around 30-35 minutes.
  8. Warm the honey in a pan for 1-2 minutes to make it slightly runny. Gently brush the pears with the warm honey and allow it to set and the tart to cool completely in the pan, for at least 20 minutes.
  9. While the tart is cooling, make the raspberry coulis. Add the raspberries, sugar and water to a pan over medium heat. Once the sugar has dissolved, adjust the heat to low, and use a potato masher or a fork to crush the raspberries into the liquid. Simmer on a very low heat for 7-8 minutes, and leave to stand for at least 10 minutes to thicken.
  10. Remove the tart from the pan, top with raspberries and flaked almonds, drizzle with the raspberry coulis, and serve!
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Strawberry & Plum Tart

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Re-Nourish: A Simple Way to Eat Well