Chocolate & Pear Tarts

Pastry

• 1¼ cups flour
• ¼ cup icing sugar
• ¼ cup CADBURY Bournville Cocoa
• 125g butter, chopped
• 1 egg, lightly beaten

Pears

• 3 cups water
• ¾ cup white dessert wine e.g. Sauterne
• ¾ cup sugar
• 1 tablespoon orange liqueur
• 1 strip of orange rind, no pith
• 6 very small pears, peeled and cored, leaving stem intact

Filling

• 125g PHILADELPHIA Original Spreadable Cream Cheese
• 100g CADBURY Milk Baking Chocolate, melted and cooled slightly
• 2 tablespoons SR flour
• 2 tablespoons caster sugar, extra
• 1 egg, extra, lightly beaten

1. COMBINE the flour, icing sugar, cocoa and butter in a food processor and process until mixture resembles breadcrumbs. Add the egg and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
2. ROLL out the pastry between 2 sheets of baking paper. Cut 6 x 15cm rounds to line 8.5cm round (3cm deep) fluted tart pans with removable bases. Prick well with a fork and bake in a hot oven 200°C for 5-10 minutes or until lightly browned.
3. COMBINE the water, wine, sugar, liqueur and orange rind in a saucepan and stir until the sugar has dissolved. Bring to the boil, add the pears then simmer gently for 10-15 minutes or until just tender. Remove the pears then simmer the liquid until thick and syrupy. Set aside.
4. BEAT together the PHILLY, chocolate, flour, extra caster sugar and egg until well combined. Spoon the mixture into the pastry cases, then place a pear in the centre of each tart.
5. BAKE in a moderate oven 180°C for 40-45 minutes or until cooked. Stand for 15 minutes before moving to a wire rack. Serve warm or cool with a drizzle of the reserved syrup.

Tip: The perfect pear? When in season, use Corella, otherwise any small pears will do.