google-site-verification: google15ff6d58c237ec1c.html
top of page

Pear, Chocolate Sauce & Meringue

1hr 45 mins



Control P

1hr 45 mins

Cherry Tarts


This looks complicated but it isn’t everything can be made in advance and assembled just before eating

Oven temperature

140°c/120°c fan – Reg 3



  1. Heat oven

  2. Line baking sheet with non stick paper

  3. Whisk egg whites until stiff

  4. Gradually whisk in sugar, sift in cornflour, using metal spoon fold in with vinegar

  5. Put small spoonfuls of mixture onto baking sheet with a small indent in the centre and bake for 40 – 50 minutes


  1. Peal pears cut in half and remove the core

  2. Put in pan, add honey, apple juice and cinnamon, bring to the boil.

  3. Lower heat to a simmer and cook for 40 minutes until pears tender.

  4. Take out fruit out and reduce liquid to a sticky glaze.

  5. Coat the pears with glaze

Chocolate Sauce

  1. Add broken chocolate pieces and cream to a pan and stir over a gentle heat until melted and combined

  2. Cream Filling

  3. Stir cream into yoghurt – it will thicken as you stir.

To Assemble

Put a dollop of cream filling in centre of each meringue, place glazed pear on top, drizzle chocolate over top and serve.

Cooks tips

Make the meringues a week before as they keep really well in an airtight tin

Serve with

Extra cream if you feel you need it!

Other recipe ideas

Wine pairing


Control P

Vegetarian information

Your feedback:-

Cherry Tarts



  • 2 egg whites

  • 87g caster sugar

  • ½ tsp cornflour

  • Dash white wine vinegar


  • 2 small pears

  • 1 tab clear honey

  • 100ml apple juice

  • Pinch cinnamon

Chocolate Sauce

  • 75ml double cream

  • 50g 70% plain chocolate

Cream Filling

  • 125ml cream

  • 100g Greek yogurt

bottom of page