I had bought a home-brand chocolate cake mix, some butter puff pastry & a tin of pear halves. It was a very basic thing to put together.
I first semi defrosted 2 sheets of puff pastry and molded then to the pan shape. I then blind baked the pastry with rice as weights. I found that this doesn't always cook the bottom, so after it had been blind baked I then removed the rice weight and placed it back in the oven. This of course made the pastry puff up from the base, but this was okay. Why? I hear you ask? Well I then used the damp tea towel to gently press the base flat, like you would if you were making the pastry layer for a Vanilla Slice.
I had already drained and sliced up 4 pear halves. All that was needed was the cake mix to be done. With that done I proceeded to layer up my flan/tart. Firstly I spread a thin layer of cake batter over the base of the pastry. Then I placed the sliced pear all along the pan, and top filled with some more cake batter. Baked it for about 25 mins, and this is how it looked. It was very light, not too sweet and yummy!!
The boys and I do a version of this with no pastry. Just homebrand choc cake mix andf a tin of pear halves or pie apples. We put a little less than the recommended quantity of liquid in the cacke mix so that it is a bit thicker (the rest of the moisture comes from the fruit.
ReplyDeleteInto a corningware dish and bake until top of cake is cooked and the bottom is still gooey, having absorbed the fruit juices. We call it Sticky Chocolate Love.