Chocolate, Cherry and Pear Frangipani Tarts

These tarts are sort of like the classic British bake-well tart, but instead contain rich dark chocolate and pear on top which has a little bit of a bite as it is not poached or stewed prior to being baked into the tarts. Since the jam in on the bottom with the chocolate on top then the frangipani, the chocolate and jam melt together while baking and you are left with this delicious gooey chocolatey layer in the bottom of your tarts when you eat them! I served mine with Vanilla Buffalo yoghurt but creme fraiche would be lovely as well or any type of natural yogurt. 

Chocolate, Cherry and Pear Frangipani Tarts 

adapted from Here

For the pastry

100g/3½oz butter, chilled and cubed

200g/7oz plain flour, sifted

40g/1½oz icing sugar, sifted

1 free-range egg, beaten

For the frangipane

55g/2oz butter or margarine

55g/2oz caster sugar

1 free-range egg, beaten

40g/1½oz ground almonds

1 tbsp plain flour

1 pear, peeled cored and cut into little thin slices

1 tbsp lemon juice

1 tsp sugar

5 tbsp wild cherry preserve or jam

50g dark chocolate, finely chopped into little chunks

70g slithered almonds

For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes.

Grease 6 mini spring form fluted tart tins. Unwrap the pastry, place a large sheet of greaseproof paper on top and roll out the pastry to a thickness of 3mm/⅛ in. Use a round cutter to cut  6 circles for the tarts and place one in each of the tins. Press into the tin and cut off any excess pastry hanging over the edge. Chill for 15 minutes.

Preheat the oven to 170C

For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined. 

Toss the pear slices in the lemon juice and sugar. Set aside.

Prick the bases of the pastry cases then the jam between each and spread in the bottom in an even layer, then sprinkle over the chopped chocolate evenly between the tarts. Top with the frangipane mixture, then with the pear slices (about 2-3 slices). Sprinkle over the ground almonds evenly between each tart and bake in the oven for about 25 minutes until the frangipane is risen and golden and the almonds are nice and golden toasted. Cool in the tin for a few minutes then transfer to a wire rack. Serve with yogurt of crème fraiche.