Pears And Chocolate Tart

Pears And Chocolate Tart. But not any tart: the pastry is with almonds (Yes, You can also use the normal, No problem). The filling is a luscious cream with dark chocolate, that is baked in the oven becoming dense and scioglievole. The pears are cooked in a white wine-based liquid and spices, and remain firm and sweet, with that slight bit sour that makes the sweet but not cloying. The pear and chocolate tart is a sweet that everyone likes and, in this version, with the soft and spiced pears in chocolate that melts in your mouth, it is even more delicious. Looking at the list of ingredients, you will think that this is a difficult dessert. Instead, No.

This tart is very easy to prepare: I advise you to prepare in advance the basis for the pastry (Also a day before) and bake in advance even the baked pears. I think this pear and chocolate tart is one of the sweet sweet tooth I've ever done. Perfect in its simplicity, creamy, intense. must try, give me that satisfaction. And also try the soft, sinful and intense CHOCOLATE CAKE WITH PEARS AND CINNAMON, the CROSTATA COVERAGE WITH PERE AND CIOCCOLATO, with a beautiful weave cover that you can make thanks to the VIDEO TUTORIAL on my YouTube channel and the PUDDING PANETTONE, CIOCCOLATO AND PERE, a great way to recycle panettone leftovers, pandoro and doves. And have a nice day!

PEARS AND CHOCOLATE TART (doses for a mold of 22 cm)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR SHORT PASTRY ALMOND : (if you prefer to use a regular shortbread found here the recipe) :
  • 160 grams of flour 00
  • 100 grams of almond flour
  • 100 grams caster sugar
  • 130 grams of butter
  • a whole egg small
  • cinnamon, to taste
  • a large pinch of salt
  • FOR CHOCOLATE CREAM:
  • 250 grams of dark chocolate to 72% minimum of cocoa
  • 2 whole eggs
  • an egg yolk
  • 80 grams of caster sugar
  • the grated rind of one orange
  • a pinch of cinnamon
  • a pinch of salt
  • FOR PEARS COOKED:
  • 3 pere (I used the Abbot)
  • orange peel and lemon, to taste
  • a small piece of cinnamon
  • a bay leaf
  • 40 grams of caster sugar
  • 250 ml of white wine

PROCEEDINGS

Pears And Chocolate Tart

For the pastry. Put flour on the work surface 00 (double zero) and the almond. Add salt, cinnamon, sugar and cold butter cut into cubes. Begin to knead to a compound in large crumbs. Add the egg and continue to knead, to mix all the ingredients. You will need to obtain a smooth and homogenous. Wrap the dough in plastic wrap. Store in the refrigerator for at least one hour. I advise you to prepare the dough of the pastry need to make the pear tart and chocolate the night before, so as to find it ready.

Preheat the oven to 180 degrees static. Grease and flour the cake Pan you have chosen. Coat the dough with the bottom and the edges of the pan, taking care to spread to a thickness of between 3 and 5 mm. Prick the pastry base and bake for 20 minutes in white (i.e., covered with parchment paper and a little’ legumes inside, as you see in picture 2). After 20 minutes, remove from oven and allow to cool.

For baked pears. Peel the pears, cut them in half and place in a pan (photo 1). Cover with white wine. Add sugar, the cinnamon stick, the bay leaf, orange zest and lemon. Cook over medium heat for 10 minutes. Remove pears. Strain the cooking liquid and cook until the mixture is syrupy liquid tight, that will serve you for brushing the cake before serving.

For the chocolate cream. Melt the chocolate in a double boiler. Assemble the eggs and egg yolk with sugar until you get a bloated compound, whitish, foamy and light. Combine the melted chocolate and grated orange zest and blend until the chocolate is mixed with egg mixture. Pour the chocolate cream into pastry shell pasta (3 photos).

Cut the pears into slices not too thin. distribute sull'impasto, making sure that sink slightly in the cream of chocolate (4 photos). Cook the pear tart and chocolate in oven at 180 degrees for 20 minutes. Let the cake cool. Brush the cake with the syrup of pears previously prepared (5 photos). Serve the tart with pears and warm or cold chocolate. Bon appétit!

THE PAIRING: Marsala Fine Rubino produced by Charles Cellars Pilgrim Marsala wine. A sweet wine that is fortified with brandy aged, that in combination with chocolate gives the best of itself, Thanks to intense aromas of ripe red fruit, like plum and cherry, united to warm sensations, soft, and a final round with light tannins that accompany the best tasting.

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14 comments

Luciana 26 September 2019 at 20:39

Dear Ada, Yesterday I made this tart nothing short of sumptuous. I was a guest of some friends that I made double dose: a delicacy. The pastry with perfect almonds in combination with the chocolate cream and pears, which are boiled and scented: in short, a triumph!
Again thank you and a hug from Padua
Luciana

Reply
Ada Parisi 27 September 2019 at 11:24

I am very happy! Is’ one of my favorite tarts! And thank you so much for telling me, I need these messages and know that everything works well. Best wishes to the wonderful Padova. ADA

Reply
Luciana Agostinis 9 March 2018 at 15:00

Beautiful your recipe, congratulations, revised gustosamente. Allow me a suggestion for any pastry: just kneaded put it to rest in the fridge already lying in the chosen mold: a step less and a great achievement, especially shortbread that must be cooked before in white like this.
Luciana

Reply
Ada Parisi 9 March 2018 at 16:10

Hello Luciana, I always think I left it in the fridge before to be able to manipulate with ease dough and roll it out well. Then I also do a rest in the fridge once stretched the dough into the mold, sometimes they suggest in recipes when it is essential to, for rich butter dough, sometimes I do not say, but I always do. I will try to do as you say, Thanks!
ADA

Reply
Martina Panchal 9 March 2018 at 14:42

HELLO ADA!!
MI HAI intrigued and tantalized..
I'll definitely try THIS TART luscious..
MATCHING I SEE YOU HAVE CHOSEN..
I HAVE TRIED THIS AND REALLY MARSALA AWAKEN THE SENSES..
SIN ONLY THAT I HAVE TO WAIT UNTIL SUMMER HOLIDAYS FOR REDO GALLEY AND HAVE A NEW WINTER GRANADINO.. SIP!!
IN THE LAST WEEK I ventured: PIZZA WITH LONG PROVING ( WHY MY BELOVED MOTHER HE HAS SUPPLIED OF FLOUR RIMACINO) AND it HAS BEEN A TRIUMPH.. SPANIARDS HAVE LIKED!!
E .. I HAVE TRIED EVEN crumbled WITH VARIATION OF COOKED CREAM – WHY DO I FIND HERE NN CHEESE MAY CONSIDER THIS IS QUE..
WITH REGARD TO THE PASTA crumbled I found a little DIFFICULTY BECAUSE MI RESULT TOO DRY.. I HAVE ADDED A YOLK IN MORE.. AND I HAVE THE LARD rose slightly..
It WAS ALSO A VERSION FRUCTOSE WHY MY STEPFATHER It DIABETIC AND I HAVE RECOMMENDED THIS TYPE OF REPLACEMENT AS SWEETENER. YOU SOME TIPS ON THE SUBJECT.. SWEETS FOR DIABETES IS A CHIMERA?
AN AFFECTIONATE GREETINGS
MARTINA

Reply
Ada Parisi 9 March 2018 at 16:19

Hello Martina! Meanwhile, I apologize for the display but the site has crashed… the recipe you see however, but the display is a mess. To the crumbled, must be just a little’ dry, to ensure the dough crumbs, but you can add rather than egg yolk and a little lard’ of more liquor. As for sweets for diabetics, of puddings and creams and desserts you should use the liquid sweetener or technical devices such as the use of maltilolo or agave syrup. For leavened is more complicated, because sugar not only sweetens, but with its specific gravity gives consistency to the sweet… There are powders which replace the weight of sugar, Luke uses the very Montersino, I recommend reading one of his books on sweets without sugar, they are illuminating…

Reply
Martina Panchal 14 March 2018 at 13:58

wuao!! with Ada..
See you soon!!

Reply
Ada Parisi 15 March 2018 at 10:08

Thank you Martina, let me know how you feel! a warm greeting, ADA

Reply
Antonella 9 March 2018 at 14:28

Dear Ada! And how can we give this satisfaction? Only to see this tart asking you to be replicated!
Question: the Conference pears are equally well?
A hug and good weekend!
Antonella 🙂

Reply
Ada Parisi 9 March 2018 at 16:11

Hello Antonella! Thank you very much! It certainly is good, cuocile maybe a few minutes less because they are softer. Let me know! ADA

Reply
Silvia 9 March 2018 at 12:06

I think it's clear, classic pastry but with 240 grams of flour 00, 145 grams of cold butter and 30 grams of cocoa. Understand I realized, the result does not guarantee ;-)) but I'll let you know. Thanks as always!

Reply
Ada Parisi 9 March 2018 at 12:41

The result will be perfect. Leave in the refrigerator so long stabilizes and the cold can work better. Be quiet and let me know!

Reply
Silvia 9 March 2018 at 09:38

Hello dear Ada that nice cake! Tomorrow I have to make a dinner for chocolaty people (in short, those who only eat chocolate cakes, lucky them…): you think I can add to this chocolate shortbread? and how much? Thanks! Silvia

Reply
Ada Parisi 9 March 2018 at 11:36

Hello Silvia, then if you want to make a pastry with chocolate, I advise you not to prepare this almond but the traditional one that you find it BASES, removing 10 grams of flour and adding 30 and 20 of bitter cocoa butter. Let me know if everything is clear? ADA

Reply

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