MEAL TYPES: Dessert
SECTOR: DATE POSTED: 06 October 2011
Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
Drain the pears, cut in half again and then slice to form a fan.
Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
Bake for 20-25 minutes. Leave to cool then dust with icing sugar.