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!
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
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 kneading, 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 an hour. I recommend you prepare the shortcrust pastry dough necessary to make pear and chocolate tart 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 bottom and edges of the cake maker with dough, 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 baking paper and some 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 them on the dough, 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!
MATCHING: 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.