serves 6 Dough

  • 125 g (135 ml) butter
  • 90 g (170 ml) icing sugar
  • 5 ml vanilla essence
  • pinch of salt
  • 1 egg
  • 250 g (445 ml) cake flour, sifted
Cream butter, icing sugar, vanilla essence, salt and egg together until light and creamy. Add cake flour and mix until dough forms. Cover in cling wrap and refrigerate for about 2 hours. Preheat oven to 200 °C. Roll dough on a floured surface and line a greased tart tin (5 cm deep and 24 cm in diameter) with it. Put a large piece of baking paper on top and fill with dried beans. Bake for 10 minutes. Take out of oven and remove baking paper and beans. (Keep the beans for the next time you need to blind-bake something.) Filling
  • 140 g (150 ml) unsalted butter
  • 150 g 70% chocolate
  • 48 g (120 ml) cacao, sifted
  • pinch of salt
  • 4 eggs
  • 200 g (240 ml) castor sugar
  • 45 ml golden syrup
  • 50 ml cream
  • 4 Packham’s Triumph pears, peeled
Lower oven temperature to 150 °C. Put butter, chocolate, cacao and salt in a mixing bowl. Put bowl over a pot with boiling water, making sure the bowl does not touch the water. The water must be simmering only. Stir now and then until everything is melted. Beat eggs and castor sugar together until light and creamy. Add golden syrup and cream to beaten egg mixture. Add chocolate mixture and mix well. Pour into tart casing and arrange pears on top. Bake for 1 hour and 15 minutes. Allow to cool. Serve with whipped cream. To drink
Espresso and Wilderer’s Distillery in Paarl’s pear grappa.