This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven.
The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one!
The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one!
51 K 5/5 (2 reviews)
2 hours
Average
8.65 €
1 tart
10 IngredientsLast modified on: April 22th 2020
For 1 tart, you will need:
- 1
100 g confectioner's custard (crème pâtissière, or french pastry cream) - 2
1 litre poaching syrup - 3
5 Pears - 4
250 g sweetcrust pastry (pâte sablée) - 5
2 eggs - 6
10 g vanilla sugar - 7
100 ml whole milk - 8
250 ml liquid cream - 9
200 g dark chocolate - 10
1 tablespoon toasted flaked almonds (optional) - Total weight: 2,560 grams
Times for this recipe
Preparation: 55 min.
Cooking: 1 hour 7 min.
All in all: 2 hours
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
Prepare 100 g confectioner's custard (crème pâtissière, or french pastry cream), but instead of vanilla, add a handful of mint leaves to the milk.
This will give you a mint-flavoured custard, which you can colour green for added eye-appeal.
Set aside.
This will give you a mint-flavoured custard, which you can colour green for added eye-appeal.
Set aside.
Stage 2 - ⌛ 15 min.
The pears
Peel 5 Pears and poach in the syrup.They should be soft when done: a knife blade should go through very easily.
Cover and leave to cool in the syrup.
Stage 3 - ⌛ 3 min.
Slice the pears crosswise into rounds about the same thickness as the depth of your tart (for mine, this was about half an inch (1.5 cm).
You will have offcuts that you can use in another recipe, such as poire belle hélène.
You will have offcuts that you can use in another recipe, such as poire belle hélène.
Stage 4 - ⌛ 3 min.
Cut out and discard the pear cores. An apple corer is idel for this, or use a small pointed knife.
Set aside.
Set aside.
Stage 5 - ⌛ 30 min.
The sweetcrust pastry case
Use 250 g sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or ring, then bake blind.Leave the cooked pastry case in its tin, as it will be going back in the oven later.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 7 min.
Bring 100 ml whole milk and 250 ml liquid cream to the boil.
Stage 8 - ⌛ 2 min.
As soon as it comes to the boil, take the pan off the heat and add 200 g dark chocolate in small pieces.
Whisk in gently until the mixture is smooth.
Leave to cool to room temperature.
Whisk in gently until the mixture is smooth.
Leave to cool to room temperature.
Stage 9 - ⌛ 2 min.
Add the egg and vanilla sugar mixture.
Stage 10 - ⌛ 2 min.
Mix again thoroughly.
Your choclate cream is ready.
Your choclate cream is ready.
Stage 11 - ⌛ 2 min.
Assembling the tart
Preheat the oven to 300°F (150°C).Arrange the pear slices in the tart case.
Stage 12 - ⌛ 3 min.
Pour the chocolate cream around the pears, but do not fill the centres.
Stage 13 - ⌛ 15 min.
Bake for 15 minutes, just until the chocolate filling is barely set. It should still be slightly wobbly.
Leave to cool.
Leave to cool.
Stage 14 - ⌛ 3 min.
Fill the centres of the pears with mint confectioner's custard.
Stage 15 - ⌛ 1 min.
Finish with a few toasted flaked almonds scattered over the chocolate filling. Your tart is ready.
Remarks
When you pour in the chocolate cream in Step 12, I advise you to do this through a very fine strainer, to make sure the cream has a smooth surface after its brief baking.
To help the pastry case stay crisp longer, you can use a chablonnage at the end of Step 5, coating the bottom with dark or white chocolate.
To help the pastry case stay crisp longer, you can use a chablonnage at the end of Step 5, coating the bottom with dark or white chocolate.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 RDI=120 % | 4,340 RDI=410 % | 1,100 RDI=170 % | 17,760 RDI=890 % | 74,340 RDI: 890 % |
| Per 100 g | 10 RDI=5 % | 170 RDI=20 % | 40 RDI=7 % | 690 RDI=40 % | 2,900 RDI: 40 % |
How much will it cost?
- For 1 tart : 8.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Poached pears, Peach Melba, Peach and green tea tart, How to poach peaches, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Apple amandine tarts from Brélès, Rhubarb tart, Hazelnut and chocolate biscuits, Pistachio custard tart, ... See them all 45
Liquid cream
Like these other recipes: Spinach and ricotta ravioli, Leek fondue, Raw beetroot mousse with walnuts, Tatin apples with mascarpone cream, Cocotte eggs with Comté, ... See them all 172
Dark chocolate
Like these other recipes: Mint and chocolate cream, Chocolate orangettes for Erika, Chocolate madeleines, How to make chocolate chips, Chocolate eclairs, ... See them all 38
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020549 K 44.2 14 hours 30 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.27 M 34.1 1 hour 35 min.
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using June 3rd 201163 K5 20 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless. June 8th 2011295 K 13.8 30 min.
Grated potato cakes
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them. November 23th 2014174 K4.3 40 min.