This was a really quick and simple (but delicious) dessert that came into being because I defrosted a twin pack of Jus-Rol puff pastry to make a quiche and decided to use up the other roll at the same time. It only needs three ingredients and takes all of ten minutes to throw together. I put it in the oven at the same time as the quiche (on the bottom shelf then moved it up when I took the quiche out so that it would go nice and golden brown). It's lovely as it is but would also go nicely with squirty cream or ice cream.
Chocolate and Pear Tart
1 ready-made puff pastry sheet
chocolate spread or Nutella
1 tin of pear halves
Roll the puff pastry out onto a greased baking tray and put it in the oven while it preheats, to give it a bit of colour. If it puffs up too much, stab it with a sharp knife a few times until it goes flat again !
Spread it with a generous layer of chocolate spread.
I had a very posh and delicious jar of Bonieri Gianduja Spread but Nutella would be fine too !
Drain the syrup from the tin of pears and slice the pear halves into thirds. Arrange them on top of the chocolate-covered pastry sheet.
I used the offcuts from the quiche to make a lattice topping. You could cut the edges off of the pastry sheet before starting so that you have enough strips to make the lattice, or just go without.
Bake in the oven at 180° for 15-20 mintes, until the pastry is puffed up and golden. This is lovely hot or cold. It's a bit of a pain to cut though, as it flakes everywhere, so next time I think I'll cut the pastry into individual servings before adding the chocolate and pear topping.