Share my Heart Gallette
“A scrumptious pear and chocolate tart - just enough for 2 on Valentines day. Spiced poached pears set on a sea of chocolate sauce encased in an airy pastry case.”
Original yield: serves 2

INGREDIENTS:
• 1 Orange
• 100g/4oz Sugar
• 240ml/8fl.oz. Water plus extra
• 1/2 Vanilla Bean, cut open
• 1 x 5cm/2-inch stick Cinnamon
• 1 large Pear, peeled and halved lengthways
• 150g/+5oz Puff or Flaky Pastry
• 1 Egg, beaten
• 100g/4oz Dark Chocolate
• A large knob of Butter
• 1 tbsp Water
• Whipped Cream to serve (Optional)

DIRECTIONS:
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Meanwhile, cut one thin slice from the middle of the orange and set aside. Squeeze the juice from the remainder of the orange into a small saucepan then pare thick strips of peel from the remaining orange shells and add them to the saucepan together with the sugar, water, vanilla and cinnamon. Place the saucepan over a medium heat and bring to the boil, stirring.
3. Once the sugar has melted, add the pear halves and, if necessary enough extra water to just cover. Reduce the heat, partially cover and simmer for 15-25 minutes or until the pears are just tender. Be careful not to overcook or you will find it difficult to slice them.
4. Meanwhile, roll the pastry out to a thickness no less than 5mm/1/4 inch then cut into a heart shape. Using a sharp knife, make a very shallow cut around the edge to form a border about 12mm/ 1/2- inch wide, making sure not to cut all the way through. Place the on a baking sheet which has been lined with parchment paper then brush the surface with a little beaten egg. Bake at the tope of the preheated over for 10-15 minutes until risen and golden.
5. Once cooked, remove the saucepan containing the pears from the heat and allow to cool.
6. Once cooked, remove the pastry from the oven. Very gently remove the centre heart from the case. You may have to carefully run over the cuts with the tip of a sharp knife. Cool on a wire rack.
7. Once the pears and pastry are cold, make the chocolate sauce by placing a small heatproof mixing bowl over a pan of boiling water. Break the chocolate into small pieces and place in the bowl together with the butter and water. Stir until the chocolate melts and the mixture is well combined.
8. To assemble the dish: Remove the pears from the poaching liquid, remove the cores and thickly slice lengthways. Pour 3/4 of the chocolate sauce into the pastry case then arrange the pear slices over the top. Drizzle the remaining chocolate over the pears (best done using a piping bag) then garnish with the peel of the slice of orange. Serve at room temperature with whipped cream if desired.

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