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 More products
1 level tsp xanthan gum (available in health food stores and in some supermarkets)
110g (4oz) dairy free spread This item is only available in our high street shops. More products
30ml (1fl oz) cold water
OR 110g (4oz) butter This item is only available in our high street shops. More products
350ml (12fl oz) cow's milk OR This item is only available in our high street shops. More products
350ml (12fl oz) soya milk This item is only available in our high street shops. 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 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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Shopping List

Stoneground Rice Flour Gluten Free
Doves Farm (1Kg)
£1.89
All Purpose Baking Flour Gluten Free
Bob's Red Mill (600g)
£4.99
Very Dark Chocolate Bar , Vegan, ORGANIC
Montezuma's (100g)
£2.59
Conference Pears ORGANIC
Real Foods
Cornflour
Real Foods
Chickpea Gram Flour
Real Foods