Pear & chocolate tart
Ingredients
500g ready rolled puff pastry
2 tbsp NOMU Decadent Hot Chocolate
4 pears
1 egg
1 tbsp milk
2 cinnamon sticks
Caster sugar or NOMU Sweet Rub, for dusting
Fresh cream, for serving
5 pumps NOMU Vanilla Paste
Directions
Preheat oven to 200°C and grease a baking tray well.
Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle each with ½ tablespoon NOMU Decadent Hot Chocolate.
Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk the egg and milk and brush around the pastries, taking care that excess egg wash doesn’t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar or Sweet Rub and bake for 15 minutes or until the pastry is golden brown.
Serve with fresh cream whipped to a soft peak with NOMU Vanilla Paste.
Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears.
Ingredients
500g ready rolled puff pastry
2 tbsp NOMU Decadent Hot Chocolate
4 pears
1 egg
1 tbsp milk
2 cinnamon sticks
Caster sugar or NOMU Sweet Rub, for dusting
Fresh cream, for serving
5 pumps NOMU Vanilla Paste
Directions
Preheat oven to 200°C and grease a baking tray well.
Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle each with ½ tablespoon NOMU Decadent Hot Chocolate.
Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk the egg and milk and brush around the pastries, taking care that excess egg wash doesn’t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar or Sweet Rub and bake for 15 minutes or until the pastry is golden brown.
Serve with fresh cream whipped to a soft peak with NOMU Vanilla Paste.
Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears.
Ingredients
500g ready rolled puff pastry
2 tbsp NOMU Decadent Hot Chocolate
4 pears
1 egg
1 tbsp milk
2 cinnamon sticks
Caster sugar or NOMU Sweet Rub, for dusting
Fresh cream, for serving
5 pumps NOMU Vanilla Paste
Directions
Preheat oven to 200°C and grease a baking tray well.
Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle each with ½ tablespoon NOMU Decadent Hot Chocolate.
Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk the egg and milk and brush around the pastries, taking care that excess egg wash doesn’t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar or Sweet Rub and bake for 15 minutes or until the pastry is golden brown.
Serve with fresh cream whipped to a soft peak with NOMU Vanilla Paste.
Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears.
Ingredients
500g ready rolled puff pastry
2 tbsp NOMU Decadent Hot Chocolate
4 pears
1 egg
1 tbsp milk
2 cinnamon sticks
Caster sugar or NOMU Sweet Rub, for dusting
Fresh cream, for serving
5 pumps NOMU Vanilla Paste
Directions
Preheat oven to 200°C and grease a baking tray well.
Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle each with ½ tablespoon NOMU Decadent Hot Chocolate.
Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk the egg and milk and brush around the pastries, taking care that excess egg wash doesn’t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar or Sweet Rub and bake for 15 minutes or until the pastry is golden brown.
Serve with fresh cream whipped to a soft peak with NOMU Vanilla Paste.
Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears.
