A quick and simple 6 ingredient baked chocolate and hazelnut tart!
Preheat the oven to 200°C (180°C fan forced). Line the base and side of an 18cm round shallow cake pan with baking paper.
Unroll the pastry and cut out a circle 23cm in diameter. Discard any leftover pastry. Line the cake pan with the pastry and brush the inside with a little of the beaten egg. Reserve 1 teaspoon of the egg and mix the remaining egg with the frosting and the ground roasted hazelnuts in a bowl. Spoon the mixture onto the pastry and top with the pear halves, fanning the slices slightly. Fold in the pastry edges, enclosing the pears and frosting by about 1-2cm.
Brush the outside edges of the pastry with the remaining egg, sprinkle the pears with 1/2 teaspoon of icing sugar and bake in the oven for 40-45 minutes, until golden. Remove from the oven, rest for 15 minutes, then dust with the remaining icing sugar and slice to serve with scoops of vanilla ice cream if you like.
For an even more chocolatey hit, add some extra chocolate drops on top of the pears before baking and serve with grated chocolate over the top!
Serve with crème fraîche instead of ice cream.
If your pastry sheet is not quite large enough to cut out a 23cm circle, roll out the dough slightly thinner.
Pastry sheets can vary in size and weight. A twist on a classic bake, these rich and decadent bakes will be snapped up in a second.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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