Pear, ginger and baked chocolate crumble slice

Pear, ginger and baked chocolate crumble slice

Lamingtons & lemon tart
Patricia Niven

This is yummy! Crunchy and soft-centred with the warmth of the ginger and sweetness of the pear, it really hits the spot.

There are a couple of versatile components in this creation, which can be used for many other dishes or applications – for example, the crumble, which we use for the Roast pumpkin ice cream with coffee and hot chocolate sauce, and the chocolate and ginger cream can be used cooled as a cream on one of your own dessert creations.


Quantity Ingredient

Chocolate tart case

Quantity Ingredient
250g plain flour
30g dutch cocoa powder
90g icing sugar
pinch salt
135g cold unsalted butter, diced
1 egg
1 egg yolk

Roasted pears

Quantity Ingredient
2 pears
25g unsalted butter, melted
40g caster sugar

Chocolate and ginger cream

Quantity Ingredient
120ml thickened cream
50ml full-cream milk, warm
10g grated fresh ginger
100g dark chocolate, roughly chopped
2 egg yolks
20g caster sugar

Chocolate crumble

Quantity Ingredient
35g unsalted butter
45g soft light brown sugar
35g plain flour
10g dutch cocoa powder
pinch bicarbonate of soda
35g ground almonds
pinch salt


Quantity Ingredient
100g block of dark chocolate


  1. For the tart case, place the flour, cocoa powder, icing sugar and salt in a mixing bowl and, using your fingertips, crumble in the butter until you have a fine sandy texture. Add the egg and egg yolk and mix again until the dough starts to come together.
  2. Turn the dough out onto a lightly floured work surface and knead it briefly with your hands to bring it together.
  3. Chill and rest the dough in the refrigerator for 30 minutes. Remove the dough from the refrigerator and roll it out to a thickness of 2 mm. Use the pastry to line a 35 x 12 cm non-stick tart tin.
  4. Preheat the oven to 170°C.
  5. Leave the pastry to rest in the refrigerator for 20 minutes before blind baking it for 20 minutes (it will be three-quarters cooked). (See Sweet essentials chapter for more on blind baking.)
  6. For the roasted pears, preheat the oven to 180°C and line a baking tray with baking paper. Peel, core and cut each pear into quarters.
  7. Place the pear, butter and sugar in a bowl and mix well. Transfer the mixture to the prepared baking tray and roast in the oven for 30 minutes or until cooked through and beginning to go brown. Remove the pears from the oven and allow them to cool on the tray.
  8. To make the chocolate and ginger cream, put the cream and milk in a saucepan over medium heat and bring to the boil. Turn off the heat, add the grated ginger and leave to infuse for 20 minutes.
  9. Melt the chocolate in the microwave.
  10. Strain the infused milk and cream over the chocolate before stirring to emulsify.
  11. Whisk the egg yolks with the sugar for a minute or so by hand to ensure the sugar has dissolved and then stir in the chocolate mixture. Set aside.
  12. To make the chocolate crumble, use an electric mixer to cream the butter and sugar in a mixing bowl until smooth.
  13. Sift in the flour, cocoa powder and bicarbonate of soda and add the ground almonds and salt. Mix well to form a dough. Wrap the dough in plastic wrap and freeze for a couple of hours.
  14. To assemble, preheat the oven to 150°C.
  15. Place the roasted pear pieces in the tart case and pour over the chocolate and ginger cream filling to come to the top of the tart. Bake for 20 minutes before removing the tart from the oven and turning the oven up to 170°C.
  16. Grate around half of the frozen chocolate crumble evenly over the surface of the tart and return the tart to the oven to bake for a further 25 minutes.
  17. Remove the tart from the oven and leave it to cool in the tin. Remove from the tin once cool, and generously grate some dark chocolate on top. Slice and serve.


  • You can use the poached pears from the Chocolate, pear and hazelnut cake or even just tinned pears.
darren purchese
burch and purchese
sweet studio
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