SPICED CHOCOLATE PEAR TART
You look so good when you make this you could charge ten bucks per slice. ha ha
I used a 10 inch spring form pan because i haven't gotten a tart pan yet It worked fine but it won’t look as neat and tidy.
- Poached Pears
- 3 pears, peeled, halved and cored
- 2 cups sugar
- 2 cups water
- 1 tablespoon lemon juice
- 2 tablespoons brandy, optional
- Chocolate Crust
- ½ cup unsalted butter, room temperature
- 3 tablespoons sugar
- 2 large egg yolks
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- Spiced Chocolate Filling
- 6 ounces bittersweet or semi-sweet chocolate, chopped
- ¾ cup whipping cream, or canned coconut milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 1 teaspoon vanilla
- 1 large egg, lightly beaten
Level of difficulty Average
Preparation time 45mins
Cost Average budget
Place pears, sugar, water and lemon juice in a medium-sized pot. Bring to a simmer. Place a circle of parchment paper on top to cover pears (this keeps the parts of the pear that are sticking above the liquid moist). Lower heat and cook just below a simmer until tender, about 10 minutes. Remove from heat. Allow pears to cool in liquid until easy to handle. Remove from liquid, sprinkle with brandy (if using), toss gently and chill until ready to serve.
Cream together butter and sugar, until fluffy. Stir in egg yolks, one at a time, incorporating well between each addition. Sift together flour, cocoa and salt. Add to to butter mixture and beat on low until dough just comes together (do not over-beat). Shape into a disc and chill for at least 30 minutes, or until ready to roll. This may be made a day ahead, if so, remove the dough from the fridge an hour before rolling.
On a lightly floured piece of parchment paper, roll dough to just over ¼ inch thick, or until large enough to line a 9-inch tart pan with a removable-bottom. Line the pan with dough, trim the edges with a knife. Chill for 20 minutes (this will keep the dough from shrinking while it bakes).
Dock pastry with a fork and bake at 350°F for 18-20 minutes, or until set. Allow to cool completely while you prepare the filling.
Spiced Chocolate Filling
Reduce the oven temperature to 325°F. Place chopped chocolate in a large bowl. Place the cream and spices in a small saucepan, heat to just below a simmer. Pour over chocolate, let sit for one minute. Stir gently until smooth and cohesive. Stir in vanilla and egg, until well blended. Pour into cooled chocolate shell and bake for 12 minutes, it will not look set. Let cool for 15 minutes before covering and transferring to the fridge to chill for at least 2 hours before serving.
Thinly slice the pears and arrange over tart in desired fashion.
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