Chocolate Tarts with Raspberry poached pears
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.
Chocolate Tarts with Raspberry poached pears
Ingredients
Tick ingredients as you go.
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
Method
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
Ready to cook like this at home?
From sticky wings to slow-smoked brisket, make more of your backyard cooking with a Z Grills pellet smoker.
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