There Pears And Chocolate Tart it's a sweet greedy! Made with a soft shortcrust pastry shell, a filled with dark ganache And caramelized pears in the pan with cinnamon scent! Imagine it crumbly to the bite a treat a creamy and velvety heart that yes melts in your mouth just like a dark chocolate that a strokes meets the soft sweetness of fruit! A mouthwatering mix of flavors and textures! A warranty that the classic combination is never denied! Just like in the classic pear and chocolate cake!
After various tests, I have arrived at what I consider the Perfect recipe of the Pears And Chocolate Tart. For texture, taste and speed of execution! There shortcrust pastry with cocoa is made in a few minutes , time to rest in the fridge and is immediately ready to bake in white. If you want you can replace it with classic shortcrust pastry! Exactly 5 minutes to make the ganache, caramelize the pears and assemble! The secret for the perfect success is the choice of ingredients! Choose soft and juicy pearsAnd. I have used pears abate, very sweet and large, also to create the design. The are also fine Kaiser. Use someexcellent 70% dark chocolate And that's it! Perfect like dessert at the end of the meal, for Special occasions, but also for appetizing snacks for adults and children! and if you have a few slices left over, ideal for breakfast, with a good hot cappuccino, it's the end of the world!
Discover also:
The chocolate tart (the classic recipe, with soft pastry and dark cream to bake in the oven!)
Pear and chocolate tart recipe
| Preparation | Cooking | Total |
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| Quantity for a mold of 22 – 24 cm |
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For the cocoa shortcrust pastry:
For the stuffing
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How to make the pear and chocolate tart
First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour and cocoa sifted in one go with the sifted yeast; then compact with a spatula and then with your hands dusted with flour, kneading a little, the necessary to obtain a soft pastry that comes off the work surface. If necessary, add a sprinkling of flour.
It must not attack. Finally, seal in cling film and refrigerate for 2 hours to firm up. To see the illustrated steps, click the article: Shortcrust pastry with cocoa
Meanwhile, prepare the filling.
First of all, bring the cream to the boil in a saucepan. Pour the chopped chocolate into it. turn with a whisk. In seconds it will melt.
The ganache will appear very liquid, great! Don't put it in the fridge. Turn every now and then at room temperature.
When it has reached a "spreadable" consistency after about 15 minutes, it is ready to be used:
Finally roll out the dough with the help of a floured rolling pin to a thickness of 5 mm and roll it out into a greased and floured mold. prick with a fork and add a sheet of crumpled baking paper with a weight: rice, dry beans:
bake in a preheated oven at 170 ° for about 25 minutes, then lift the paper and cook for another 5 – 6 minutes. let it cool completely.
Then peel the pears and slice them:
Finally, place the sugar and cinnamon in a large pan with 1/2 glass of water. When it boils, add the slices of pears. Cook for 5 – 6 minutes, until they are soft and fragrant
assemble the pear and chocolate tart
Remove the shell from the mold, add the chocolate ganache in spoonfuls. Arrange the pears in radius:
In the meantime, heat the jam or compote and with a teaspoon pour it over the slices of pear. If you have used the orange marmalade, filter once heated.
Here is ready Pears And Chocolate Tart
You can keep for 2 – 3 days. My advice is to keep it at room temperature for the first day. Then keep it in the fridge. 20 minutes before serving, remove it from the fridge.
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