Name: Chocolate Mousse Tart with Ginger-poached Pears
Yield: 2025-06-08 00:00:00
Ingredients: FOR THE PASTRY; 265g plain flour, plus extra for dusting; 100g icing sugar; 35g unsweetened cocoa powder; 200g unsalted cold butter, cut into pieces, plus extra for greasing; 1 egg yolk; 1 tsp vanilla extract; FOR THE PEARS; 220g demerara (or caster) sugar; juice and peel of 1 small lemon; 1 cinnamon stick; 60g ginger, sliced; 3 ripe small pears, peeled, quartered and cored; FOR THE FILLING; 200g 70% dark chocolate, roughly chopped; 150g unsalted butter, diced; 3 large eggs; 50g caster sugar; dolloping cream, to serve

VMG Recipes