6 oz (175 g) flour
2 tsp cocoa powder
3 oz (75 g) butter, diced
1 egg
iced water, to mix
12 fl oz (350 ml) whipping cream
2 tbsp sweet white wine
2 tbsp caster sugar
2 pears, cored, sliced, and tossed in a little lemon juice
2 oz (50 g) plain chocolate, melted
2 tsp cocoa powder
3 oz (75 g) butter, diced
1 egg
iced water, to mix
12 fl oz (350 ml) whipping cream
2 tbsp sweet white wine
2 tbsp caster sugar
2 pears, cored, sliced, and tossed in a little lemon juice
2 oz (50 g) plain chocolate, melted
method
1. Sift the flour with the cocoa and a pinch of salt into a mixing bowl. Rub in the butter, then add the egg and enough iced water to bind.
2. Shape into a ball, wrap in cling film and chill for 30 minutes.
3. Roll out and use to line a 10 inch (25 cm) flan tin. Bake blind at Mark 7 (220°C) 425°F for 15 to 20 minutes.
4. Whip the cream until soft peaks form, then gradually fold in the wine and sugar.
5. Spoon into the pastry case and arrange the pear slices on top.
6. Put the chocolate in a piping bag fitted with a writing nozzle and drizzle chocolate over the top of the flan.
2. Shape into a ball, wrap in cling film and chill for 30 minutes.
3. Roll out and use to line a 10 inch (25 cm) flan tin. Bake blind at Mark 7 (220°C) 425°F for 15 to 20 minutes.
4. Whip the cream until soft peaks form, then gradually fold in the wine and sugar.
5. Spoon into the pastry case and arrange the pear slices on top.
6. Put the chocolate in a piping bag fitted with a writing nozzle and drizzle chocolate over the top of the flan.
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