Chocolate Hazelnut & Pear Galette

Total Time: 1 Hour 10 Minutes
Servings: 6

A quick and simple 6 ingredient baked chocolate and hazelnut tart!

All You Need Is ...

  • Small check mark in a circle icon 1 x 320g pack Jus-Rol™ Ready Rolled Shortcrust Pastry Sheet
  • Small check mark in a circle icon 1 egg, beaten
  • Small check mark in a circle icon 100g Betty Crocker™ Fudgy Chocolate & Hazelnut Flavour Icing
  • Small check mark in a circle icon 75g roasted chopped hazelnuts, ground
  • Small check mark in a circle icon 2 ripe pears, peeled, halved, cored and sliced (leaving the top intact so the halves stay together)
  • Small check mark in a circle icon 1 teaspoon icing sugar
  • Small check mark in a circle icon Häagen-Dazs™ Vanilla Ice Cream, to serve (optional)

Betty's Easy Steps

  1. Preheat the oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6. Line the base and side of an 18cm round shallow cake tin with baking paper.
  2. Unroll the pastry and cut out a circle 23cm in diameter. Discard any leftover pastry. Line the cake tin with the pastry and brush the inside with a little of the beaten egg. Reserve 1 teaspoon of the egg and mix the remaining egg with the icing and the ground hazelnuts in a bowl. Spoon the mixture onto the pastry and top with the pear halves, fanning the slices slightly. Fold in the pastry edges, enclosing the pears and icing by about 1-2cm.
  3. Brush the outside edges of the pastry with the remaining egg, sprinkle the pears with ½ teaspoon of icing sugar and bake in the oven for 40-45 minutes, until golden. Remove from the oven, rest for 15 minutes, then dust with the remaining icing sugar and slice to serve with scoops of vanilla ice cream, if you like.

Betty's Tips

  • For an even more chocolatey hit, add some extra chocolate drops on top of the pears before baking and serve with grated chocolate over the top.
  • Serve with crème fraîche instead of ice cream.