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Pear and Chocolate TartPear and Chocolate Tart

Introduction

Quick Update - this was a reminder of why content should always be checked by two pairs of eyes. I went to make this the other day and realised that I had made a few chefs shortcuts, i.e. been a little lazy, so I have edited it.

There is a baker in my local French town who makes a “pain aux poires et chocolate”, that’s a croissant filled with chocolate and pears. It’s divine. This is a play on that idea, but using an open-faced tart, which allows your eyes to get excited before you taste it.

Tips

To get an extra crispy tart shell, brush the pan with butter and dust with sugar.

Ingredients (serves four)

Measures available: Metric  Imperial  U.S.

For the Pastry

  • 180g plain flour
  • 100g unsalted butter
  • 1 egg yolk
  • 3 tablespoons of sugar
  • ½ teaspoon of salt

The Filling

  • 125g good quality chocolate (at least 60% cocoa solids) grated
  • 3 ripe dessert pears

The Custard

  • 2-3 tablespoons of sugar
  • 1 egg + an egg yolk
  • 125ml cream
  • 1 tsp of kirsch

For the Pastry

  • 6oz plain flour
  • 3½oz unsalted butter
  • 1 egg yolk
  • 3 tablespoons of sugar
  • ½ teaspoon of salt

The Filling

  • 4½oz good quality chocolate (at least 60% cocoa solids) grated
  • 3 ripe dessert pears

The Custard

  • 2-3 tablespoons of sugar
  • 1 egg + an egg yolk
  • 4fl oz cream
  • 1 tsp of kirsch

For the Pastry

  • 1½ cups of plain flour
  • Little less than a stick of unsalted butter
  • 1 egg yolk
  • 3 tablespoons of sugar
  • ½ teaspoon of salt

The Filling

  • ½ cup good quality chocolate (at least 60% cocoa solids) grated
  • 3 ripe dessert pears

The Custard

  • 2-3 tablespoons of sugar
  • 1 egg + an egg yolk
  • ½ cup cream
  • 1 tsp of kirsch

Tools of the Trade

  • 25cm\10inch tart ring and baking tray or a tart dish

Method

I made my pastry by combining all of the ingredients in a food processor. To make by hand, put the flour, salt and sugar into a bowl and mix together. Rub the fat and egg yolk into the flour mixture. It will eventually come together as a mass. Only add dribbles of iced water if it doesn't form a mass. Chill the pastry for at least 30 minutes. Butter the tart tin and sprinkle with sugar. Roll out the pastry, it is a delicate pastry so take care when rolling it out. If it comes apart just press it together in the tart ring/dish. Sprinkle the grated chocolate into the bottom of the pastry case.

Beat the custard ingredients together, thoroughly, and place to one side. Preheat the oven to 200°C\395°F\Gas mark 6.

Peel and core the pears, then slice thinly and lay the slices from the outside to the center, starting with the widest slices and ending with the smallest. You will probably have six or seven of these “petals” depending on the size of the pears. Spoon the custard over the top and coat the pear slices. Sprinkle with sugar and bake near the bottom of the oven for ten minutes, so that the bottom of the pastry case cooks. Reduce the heat to 175°C\350°F\Gas mark 4 and bake until the crust is brown and the custard is set (15-20 minutes longer).

Suggestion

You can caramelize the pears under a medium grill.