Chocolate and pear tart
Don’t slave over dessert – these easy individual pastries are a cinch to make and will have your guests begging for the recipe
1 large, peeled
Reduced-fat puff pastry
70 g, just thawed
25 g, chopped
Reduced fat oil spread
2 tsp, melted
1 tsp, (demerara)
- Preheat oven to 200°C or 180°C fan-forced. Line a tray with baking paper.
- Cut pear into quarters and remove the core. Cut each quarter into 4 slices. Using a 9cm round pastry cutter, cut 4 rounds from pastry sheet. Place on prepared tray. Sprinkle chocolate onto the centre of each pastry round. Top each with 4 slices of pear.
- Brush pears with melted spread and sprinkle with sugar. Bake for 25–30 minutes or until pastry is puffed and golden. Serve.
TIP: You can use sliced banana instead of pear.Demerara is a coarse, golden sugar that creates a toffee-like crust when baked. It is available in the baking aisle of most supermarkets.