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Chocolate and pear torte

Free from: wheat, gluten and eggs, can be dairy, soya and nut free

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

French

Time

1 - 2 hrs

Skill Level

Advanced

Serves

8

Courses etc.

Baking Sweet
Desserts

You will need

IngredientAdd
100g (3½oz) gram flour More products
and 100g (3½oz) rice flour More products
OR 200g (7oz) gluten-free and wheat-free flour

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 		More products
1 level tsp xanthan gum (available in health food stores and in some supermarkets)
110g (4oz) dairy free spread

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 		More products
30ml (1fl oz) cold water
OR 110g (4oz) butter Available only in our Edinburgh shops More products
350ml (12fl oz) cow's milk OR

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350ml (12fl oz) soya milk

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 		More products
15g (½oz) cornflour More products
2 tbsp Cointreau, Grand Marnier or brandy
80g (3oz) dark dairy-free chocolate More products
3 ripe pears

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Sift the flour or flours with the xanthan gum into the bowl of a food processor.
  • Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.
  • Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.
  • Remove from the processor, wrap and chill for 30 minutes.
  • Pre-heat the oven to 180C/350F/Gas 4.
  • Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear.
  • Line the pastry with greaseproof paper and weight with baking beans.
  • Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.
  • Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens.
  • Cook for a minute or two then remove from the heat.
  • Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted.
  • Stir in the liqueur or brandy.
  • Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.
  • Spoon the chocolate sauce over the pears and allow to cool entirely.
  • Grate the remaining chocolate over the pears before serving.

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