Chocolate Cream Pear Tart
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Chocolate Cream Pear TartWhat do you get when you combine buttery pastry, rich chocolate pastry cream and vanilla-poached pears? A divine dessert. Look for ripe but firm pears because they keep their shape after poaching.based on3 ratings.
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 261261 cal |
| pro | 4 g4g pro |
| total fat | 13 g13g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 33 g33g carb |
| fibre | 2 g2g fibre |
| chol | 84 mg84mg chol |
| sodium | 67 mg67mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 99 iron |
| vit A | 1010 vit A |
| vit C | 22 vit C |
| folate | 1717 folate |
What do you get when you combine buttery pastry, rich chocolate pastry cream and vanilla-poached pears? A divine dessert. Look for ripe but firm pears because they keep their shape after poaching.
Ingredients
-
1 cup (250 mL) all-purpose_flour
1 tsp (5 mL) granulated_sugar
Pinch salt
1/3 cup (75 mL) butter, cubed
1 egg_yolk
Chocolate pastry_cream:
2 egg_yolks
1/4 cup (50 mL) granulated_sugar
2 tbsp (25 mL) cornstarch
Pinch salt
1 cup (250 mL) whole or 2% milk
3 oz (90 g) good-quality bittersweet_chocolate, chopped (such as 70% Lindt)
1 tbsp (15 mL) butter
1/4 tsp (1 mL) vanilla
Vanilla-Poached pears:
3 Bartlett_pears
2 cups (500 mL) water
1 cup (250 mL) granulated_sugar
1 vanilla bean, split
1 strip lemon rind
Preparation
In food processor, pulse together flour, sugar and salt. With on/off motion, cut in butter until in fine crumbs with few larger pieces.
Whisk egg yolk with 2 tbsp (25 mL) water. With motor running, add egg mixture all at once; pulse just until dough starts to clump together. Remove and press into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled.
On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 14- x 4-inch (35 x 10 cm) rectangular or 9-inch (23 cm) round tart pan with removable bottom. Fold overhang inside, leaving œ inch (5 mm) above rim. Prick all over with fork. Freeze until firm, 10 minutes.
Line pie shell with greased foil, greased side down; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake until firm and golden, 15 minutes. Let cool on rack.
Chocolate Pastry Cream: Meanwhile, in bowl, whisk egg yolks, sugar, cornstarch and salt ; whisk in 1/4 cup (50 mL) of the milk. In small saucepan, heat remaining milk until small bubbles appear around edge; whisk into egg yolk mixture. Pour back into saucepan; cook over medium heat, stirring constantly, until thickened, about 6 minutes. Remove from heat. Stir in chocolate, butter and vanilla until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
Vanilla-Poached pears: Peel, halve and core pears; set aside.
In large skillet, bring water, sugar, vanilla bean and lemon rind to boil; reduce heat and simmer for 5 minutes.
Add pears, turning to coat. Press parchment paper onto pears; simmer for 15 to 20 minutes or until tender but firm.
Remove pears with slotted spoon, reserving syrup for another use. Refrigerate on paper towel–lined rack for 30 minutes.
Whisk chocolate pastry cream to loosen. Spread over pastry. Pat pears dry. Slice lengthwise into scant 1/4-inch (5 mm) thick slices, discarding smallest slices. Fan pears and arrange on pastry cream.
Whisk egg yolk with 2 tbsp (25 mL) water. With motor running, add egg mixture all at once; pulse just until dough starts to clump together. Remove and press into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled.
On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 14- x 4-inch (35 x 10 cm) rectangular or 9-inch (23 cm) round tart pan with removable bottom. Fold overhang inside, leaving œ inch (5 mm) above rim. Prick all over with fork. Freeze until firm, 10 minutes.
Line pie shell with greased foil, greased side down; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake until firm and golden, 15 minutes. Let cool on rack.
Chocolate Pastry Cream: Meanwhile, in bowl, whisk egg yolks, sugar, cornstarch and salt ; whisk in 1/4 cup (50 mL) of the milk. In small saucepan, heat remaining milk until small bubbles appear around edge; whisk into egg yolk mixture. Pour back into saucepan; cook over medium heat, stirring constantly, until thickened, about 6 minutes. Remove from heat. Stir in chocolate, butter and vanilla until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
Vanilla-Poached pears: Peel, halve and core pears; set aside.
In large skillet, bring water, sugar, vanilla bean and lemon rind to boil; reduce heat and simmer for 5 minutes.
Add pears, turning to coat. Press parchment paper onto pears; simmer for 15 to 20 minutes or until tender but firm.
Remove pears with slotted spoon, reserving syrup for another use. Refrigerate on paper towel–lined rack for 30 minutes.
Whisk chocolate pastry cream to loosen. Spread over pastry. Pat pears dry. Slice lengthwise into scant 1/4-inch (5 mm) thick slices, discarding smallest slices. Fan pears and arrange on pastry cream.
Additional information : Tip: Pour 3/4 cup (175 mL) leftover syrup over 12 cups (3 L) mixed chopped fruit to make vanilla pear fruit salad.
Source : Canadian Living Magazine: September 2008
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