Kate Irving – Townsville
This chocolate tart recipe is a great way to impress your family and friends with what you can cook on your Z Grills pellet smoker.
The weather up here in Townsville gets pretty unbearable, especially during the summer months. I use my Z Grill to cook anything that I would otherwise make in my oven in order to keep the heat out of the house.
ingredients
Raspberry poached pears
- 750ml water
- 1 ½ cups sugar
- 2 cups (about 180g) frozen raspberries
- 3 pears peeled and halved
Chocolate pastry
- 1 cup plain flour
- ¼ cup cocoa
- 75g butter
- 2 tbsp sugar
- 1 tbsp Lane’s Chocolate Sea-Salt Caramel Seasoning
- 3-4 tbsp cold water
Almond filling
- ½ cup icing sugar
- 75g butter
- ¾ cup almond meal
- ½ tsp vanilla
- 3 tbsp cocoa
- 1 tbsp milk
steps
Raspberry poached pears
- Simmer the pears in the water, sugar, and raspberries until tender. Leave to cool then leave in the fridge overnight.
Chocolate pastry
- Blend all ingredients for the chocolate pastry ingredients together.
- Slowly add water until the dough comes together.
- Wrap in cling film and rest in the fridge for half an hour.
- Preheat the Z Grill Pellet Smoker to 176°C and blind bake (pre-bake) for 20 minutes
Almond filling
- Whip together the almond filling ingredients and spread into the cooled pastry shell.
Cook
- Place pear halves such that it ‘floats’ on the filling,
- Bake in the Z Grill at 176°C for 40-50 minutes until the filling has risen slightly and pulled away from the pears.
- Let it cool slightly and serve your chocolate tart
