Today the temperature dropped to the coolest it's been in last four years; Sydney is well and truly in the midst of winter. Although there is still plenty of sunshine around, produce from the veggie patch has slowed, producing only a few purple cauliflowers and baby radishes. No luck on the broccoli crop, it having gone to seed. At least the local bee colony has benefited, collecting pollen from it's bright yellow flowers.
The cooler nights have me craving richer, creamer chocolate desserts and a pear and pecan tart certainly fits the brief. Incorporating a chocolate mousse filling, caramelised pears and roasted pecans all incased in a crumbly chocolate short crust. Served with a butterscotch sauce, or a scoop of vanilla bean ice-cream, or even a pot of crème anglaise. Chocolate, fruit and nut; a classic combo to please the tastebuds during the cooler months.
I first made this tart for a friends gathering on a Sunday afternoon, opting for a more structured looking tart where you need to rest the dough a couple of times before adding the fruit filling and then baking. But you can easily whip one of these up just like a rustic galette. It's just as tasty, but much quicker to make and in my opinion, they look just as good as a more structured version...now someone pass me the butterscotch!