Chocolate and Pear Frangipani

Great warm and cold this dessert is a holiday favourite. Sweet pastry filled with chocolate chip frangipani filling and topped with poached pears.

Ingredients:

Pastry

• 240g all-purpose flour

• 70g granulated sugar

• 1/4tsp kosher salt

• 1tsp lemon zest

• 155g cold unsalted butter, cubed

• 1 large egg yolk

• 1 tsp pure vanilla extract

Poached pears:

• 1.4 L cold water

• 400 grams granulated sugar

• 2 cinnamon sticks

• 1 star anise pod

• 1 tablespoon vanilla bean paste (or 1 vanilla bean, scraped, or 1 tablespoon vanilla extract)

• 2 strips lemon peel (without the pith), plus half a lemon

• 3 Pears, firm yet slightly ripe

Frangipani filling

• 115 g unsalted butter, softened

• 115 g granulated sugar

• 115 g almond flour

• 3 large whole eggs, room temperature

• 15 grams unbleached all-purpose flour

• 1 tsp pure vanilla extract

• 1/2 tsp lemon zest

• 50g chocolate chips

1. Make the pastry: place the flour, sugar, salt, and lemon zest together in a bowl. Mix everything together well.

2. Use your finger tips to rub in the butter cubes to the flour mixture.

3. Add the egg yolk and vanilla and use your hands to bring everything together into a ball. wrap in clingfilm and cill for 20 mins.

4. Take out and roll out the pastry. Line a tart ring with the pastry. use a fork to prick the bottom. Place in the fridge to chill.

5. Poach the pears: Combine the cold water and granulated sugar in a medium pot. Place over medium heat and bring to a simmer, stirring occasionally, until the sugar has completely dissolved. Add the cinnamon sticks, star anise pod, vanilla bean paste, and lemon peel.

6. Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. Using melon baller or small paring knife, core the pears from the bottom end. Using a large spoon, gently lower the cored, whole pears into the poaching liquid. The poaching liquid should almost completely cover the pears.

7. Return the poaching liquid to a low simmer, cover the surface of the pot with a parchment round, and simmer the pears, occasionally flipping them during the cooking process, for about 12 to 15 minutes or until tender. Remember that you will be cooling the pears in the liquid, so do not overcook. You can test whether the pears are done by piercing the pear (through the bottom end) with a paring knife. The pears should be tender, yet not at all mushy.

8. Cool the pears to room temperature in the poaching liquid. Serve or transfer the pears to a large container and refrigerate for up to one week.

9. Blind baking: place clingfilm over the tart case and place baking beans to weigh the pastry down (note: rice or any grain can be used as substitute). Place the tart in a pre-heated oven at 190'c for 20 mins. Remove the baking beans and place back into the oven for a further 5 minutes.

10. Frangipani filling: Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Beat over medium speed until creamy. Over low speed, add the almond flour, alternating with egg until the ingredients are incorporated evenly. Add the flour and mix to combine. Add the vanilla extract, lemon zest, and chocolate chips and mix until just combined.

11. Pipe the frangipani into the tart case and top with slices of poached pear.

12. Place in a pre-heated oven at 190'c for 40-45 minutes.

13. Remove and allow to cool slightly before slicing.

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