Tart covered with pears and chocolate: is the real protagonist of this rich tart with an elegant basket cover. The base is a sweet pastry crust, the filling is composed only of pears first roasted in a pan, cut into large pieces so as to maintain a consistency sustained, almost crisp, cinnamon and lots of dark chocolate. Paramount, for a perfect pear and chocolate blanket tart, the variety of pears: must be consistent and tasty pears, not too ripe, like Williams. Do not use soft pears come apart, because you certainly do not want to end up in the pot loose and watery fruit! MI recommend, choose a high-quality dark chocolate with a 70% minimum cocoa, so that it makes a nice contrast with lla sweetness of pears.
If the basket braided cover scare you, although it should not because on my YouTube Channel (subscribe, It is free and there are so many interesting content) You can find the VIDEO TUTORIAL FOR DECORATING THE PIES A STRAW, you can make traditional striped or smooth coverage: in this way you will prepare this dessert in no time, even in the case in which you would like to use the short pastry in place of the pastry crust. The pear tart and chocolate is a delicious sweet breakfast but, especially if the elegantly decorated, It is a perfect dessert after a meal if accompanied with vanilla ice cream or vanilla. In the cold months you can serve it warm, in summer cold. And also try all the other RECIPES DESSERT WITH PEARS. Have a good day!
PEARS AND CHOCOLATE TART (easy recipe)Print This
- Doses for a cake of 18-20 centimeters in diameter
- FOR THE DOUGH:
- 250 grams of flour 00
- a pinch of fine salt
- a tablespoon of apple cider vinegar or white wine
- 120 grams of cold butter
- a pinch of cinnamon
- cold water, to taste (circa 80-100 milliliters)
- butter and flour for the cake Pan, to taste
- FOR THE FILLING:
- 3-4 pere Williams
- 30 grams of butter
- 60 grams of caster sugar
- the juice of half a lemon
- a pinch of cinnamon
- 10 grams of cornstarch
- 100 grams of dark chocolate
- an egg yolk and a little milk for brushing the cake
For the mixture of tart pears and chocolate, We begin to prepare the dough for the base of the tart: put the flour on the work surface, cold butter, diced, a pinch of cinnamon and a generous pinch of salt. Mix with your fingertips until the mixture is a large crumbs. Add the vinegar and as much water as necessary to achieve a consistent and smooth dough. Pour the flush water and knead and not mettetene other unless it is not absolutely essential, because the amount of water required varies with the flour used. Once you got your dough, wrap it in plastic wrap and store in the refrigerator for at least one hour.
While the dough for tart pears and chocolate resting in a refrigerator, prepare the stuffing: Wash pears, Peel, cut-and-half and eliminate the central part and the seeds. Cut pears in not too small pieces. Melt the butter in a pan, join the pears cut into pieces and cinnamon and fry over high heat. When the pears are golden, add sugar and cook covered for 10 minutes. Finally, Dissolve the cornstarch in lemon juice and add this mixture to the pears. Mix carefully and continue cooking for another two minutes or until the eventual cooking liquid from the pears you will not thickened. Put the pears in a bowl and let cool.
The pears are cold, grease and flour the cake tin, roll out the dough for tart on the work surface into a thin sheet and coated with the mixture the bottom and sides of the pan. Prick the bottom with a fork and pour half of pears. Coarsely chop the chocolate and spread it over the pears. Cover with the remaining pears. For the tart coverage, if you want to make a canister cover as I did, watch the VIDEO TUTORIAL ON HOW to DO THE INTRECCI TO THE CROSTATE (and SUBSCRIBE to my YOUTUBE CHANNEL).
If you prefer to cover the pie with a puff smooth, roll out the rest of the dough thin, place it on the surface of the tart and tucked inside the flaps to seal. Mix a yolk with two tablespoons of whole milk and brush with this mixture the entire surface of the tart.
Preheat the oven to 180 degrees and, When it is hot, Bake the tart for 45-50 minutes. Remove from oven and allow to cool tart pears and chocolate: this tart is very good both lukewarm both cold. I suggest you taste the pear tart and chocolate for breakfast, but also to accompanying dinner with ice cream, whipped cream or cream English. Bon appétit!