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These sweet little tarts are really simple to pull together., and perfect for picnics. You could use an 8inch pie dish instead and make a larger flan and could mix up the toppings, with seasonal fruits, such as apricots, or berries in place of the pears.

Benefits:  Almonds contain healthy fats, fiber, protein, magnesium and vitamin E. Pears are rich in essential antioxidants, plant compounds, and dietary fiber. Cocoa is one of the richest sources of polyphenols. It’s especially abundant in flavanols, which may have potent antioxidant and anti-inflammatory effects.

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2 small ripe conference pears

1/2 lemon

50g ground almonds

50g soft butter

50g brown sugar

1 tbsp self-raising flour

1 egg, whisked

50g dark chocolate (70% cocoa)

200g puff pastry (shop-bought)



  • Preheat the oven to 200ºC/180 fan/gas 6 

  • lightly oil a cupcake/ muffin tray.

  • In a mixing bowl, with a wooden spoon combine the butter and sugar until smooth, then add ground almonds, flour, and whisked egg. This is your frangipane mixture.

  • Roll out pastry on a floured surface to approx 2 mm thickness, then cut rounds (using a large glass or pastry cutter) sized to line the cupcake molds/ or halfway line the muffin molds. 

  • Distribute the frangipane mixture evenly in the pastry-lined molds.

  • Now break up the chocolate and peel the pears (one may be enough). Cut pears in quarters lengthways. Remove core and cut into 2 mm slices down the lengths. Add two slices to each tart, with a piece of chocolate in between.

  • Transfer to oven and cook for 20- 30 mins, or until risen and lightly browned.

  • Once cool enough to handle, remove from tray and cool on wire rack, you can brush with a little watered down apricot jam, or maple syrup for a lightly glossed finish, or sprinkle powdered sugar instead.

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