Neven Maguire's Pear & Frangipane Chocolate Tart

INGREDIENTS

• 1 Pack Simply Better All Butter Shortcrust Pastry, thawed
• 50g Self-Raising Flour, plus extra for dusting
• 250g Caster Sugar
• 2 Simply Better Dutch Xenia Pears
• 1 bar Simply Better Single Origin Madagascan Dark Chocolate, broken into pieces (100g)
• 150g Butter, at room temperature
• 150g Ground Almonds
• 3 Simply Better Corn Fed Free Range Eggs
• 2 Tbsp. Flaked Almonds
• Icing Sugar, to dust
• 1 Carton Simply Better Irish Made Vanilla Bean Fresh Custard

METHOD

1. Preheat the oven to 160°C (320°F/Gas Mark 3) and place a baking sheet on the middle shelf. Roll out the pastry on a lightly floured work surface and use to line a 10” loose bottom tart tin. Place in the freezer for 30 minutes to firm up.
2. Put 100g of the sugar in a pan with 200ml of water and simmer until the sugar has dissolved. Peel the pears and cut into quarters, then remove the cores and discard. Put the pears into the pan and cover with a lid then simmer for 20 minutes until tender. Remove from the heat and allow to cool.
3. Put the chocolate in a heatproof bowl set over a pan of simmering water. Leave until the chocolate is almost melted. Carefully remove from the pan and leave to finish melting, then stir until smooth.
4. Put the remaining 150g of sugar in a large bowl with the butter, ground almonds, flour and eggs in a large bowl and beat with an electric whisk until smooth and fluffy. Spoon into the lined tart tin, working it around from the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to nicely marble.
5. Drain the cooled poached pears well and then arrange in the tart, cut-side down, with the pointy end towards the middle, pressing gently into the frangipane mixture. Carefully scatter over the flaked almonds and bake for 1 hour until nicely risen and the pastry rim is lightly golden.
6. Leave the tart to cool in the tin for at least 10 minutes then transfer to a board and dust with icing sugar. Serve warm or cold cut into slices with some custard.