Pears and chocolate is a classic and delicious pastry combination, especially this season.
I have decided to offer you a tart made up of an almond and dark chocolate filling, pears in juice and a cocoa short crust pastry… in short, a Tarte bourdalue au chocolat.
Simple and delicious, the tart is a quick dessert to prepare and I’m sure it won’t disappoint you.
I suggest you to use a kitchen scale. Grease and flour an 8 inches (20 cm) fluted tart pan with removable bottoms and set aside. In the bowl of a stand mixer fitted with paddle attachment, mix flour and butter until you get a sandy mixture. Then, add the sugar sifted with cocoa, salt, almond powder end the egg. Combine until the egg is completely incorporated. Then knead on the kitchen counter until you get a smooth shoot crusts pastry. Between 2 sheets of baking paper, roll out the dough 4 mm thick and refrigerate for 10/15 minutes. Then, line the tart pan, prick the base with a fork, cover with cling film and refrigerate for 12 hours. Heat the whipping cream with the chopped chocolates until a thick cream forms. Set aside. With a hand mixer on low speed, in a bowl, combine the soft butter with sugar. Then add the almond powder, the sifted flour with salt Combine on low speed until incorporated. Then, add the egg in 2 batches, then add the chocolate mixture. Combine until fully incorporated. Pour the filling in a pastry bag and refrigerate for about 30 minutes. Heat fan oven at 302F - 150°C. Drain the pears from the juice, pat dry with paper, then slice widthwise and set aside. Line the tart shell with baking paper, fill with enough rice or dried beans to hold down as weights and bake for 10 to 12 minutes. Remove the tart from the oven, remove the paper and weights and let cool for a while. Pipe all the filling (270 g) in the tart shell, smoothing the surface with a small offset spatula. Line the pears on the surface, sprinkle with sliced almonds and bake for 35 to 37 minutes. On a wire rack, let the tart completely cool before unmoulding. Brush with neutral glaze to serve.Chocolate, pears and almonds tart
Ingredients
Cocoa short crust pastry
Almond and dark chocolate filling
Extra
Instructions
Cocoa short crust pastry
Almond and dark chocolate filling
To bake
To serve
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