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Le Cordon Bleu News, 11/01/2012
Chocolate and caramelized pear tart
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About this recipe

As winter approaches, delicious chocolate-based desserts are even more gratifying. Here is the ideal seasonal recipe, with the winning combination of chocolate and pears, taken straight from the pages of the “Chocolate Bible”.
Recipe - Chocolate and caramelized pear tart

Serves: 8 to 10

Preparation time: 1 hour

In this recipe:

  • cocoa powder
  • dark chocolate
  • mild honey
  • canned pear halves
  • powdered sugar

 

Ingredients
Chocolate pastry
175 g soft butter
125 g powdered sugar
1 egg
250 g flour, sifted
20 g unsweetened cocoa powder, sifted
Chocolate filling
100 g dark chocolate
200 ml whipping cream
50 g mild honey
5 egg yolks
Caramelized pears
850 g canned pear halves
50 g mild honey
20 g butter

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Method
  1. Chocolate pastry: Beat butter with the powdered sugar; blend well. Add the egg then the sifted flour and cocoa powder; roughly mix to combine. Press the crumbs into a ball then, on a lightly floured work surface, use the heel of the hand to push bits of dough away from you, smearing them across the work surface to blend the butter and flour. Work quickly; repeat if necessary. Form into a ball, flatten slightly and cover in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Butter a 22 cm round tart pan. Dust the work surface with flour. Roll out the dough to a thickness of 3 mm, to form a circle about 27 cm in diameter. Line the pan with the dough. Refrigerate for 10 minutes.
  4. Cut out a 30 cm round of baking parchment and place it in the dough lined pan; fill with baking beans or rice. Bake for about 10 minutes or until colored then remove the parchment and beans. Lower the oven temperature to 160°C; bake the pastry for another 8 minutes. Remove from the oven and set aside on a rack. Lower the oven temperature to 140°C.
  5. Chocolate filling: Coarsely chop the chocolate and place in a bowl. Heat the cream and honey until simmering. Whisk the eggs and quickly stir in the hot honey cream. Strain the mixture over the chocolate and stir carefully until smooth; set aside.
  6. Caramelized pears: Strain the pear halves. Heat the honey and butter in a non-stick pan, add the pears and cook over high heat until pears turn golden. Transfer cut-side down to a cutting board, cool and slice crosswise into half-moons.
  7. Pour the chocolate filling into the cooked pastry shell. Transfer the pear slices to the tart using a flat spatula. Bake for 20 minutes; serve.

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LE petit larousse du chocolat, découvrez tout sur le Chocolat: recette, technique, idées dessertFind this recipe in the Chocolate Bible, which contains 170 illustrated chocolate-based recipes as well as indispensable basic techniques illustrated by step by step photos. Cakes, tarts, mousse or candies… Discover the delights of this book’s recipes and techniques which explore chocolate in all its shapes and forms!

Find Chocolate Bible and more Cookbooks on La Boutique Le Cordon Bleu!

Find out more...

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