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!
38 K 5/5 (2 reviews)
2 hours
Average
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
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 1 hour 7 min.
All in all: 2 hours
To finish around 7pm, you'll need to have started before: 17:30.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: Coupe Augustin, Peach and green tea tart, How to poach peaches, Poached pears, Peach Melba, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Citrus tart, Pear and lime meringue pie, Tarte Bourdaloue, Key Lime Pie for Jeremy, ... See them all 43
Liquid cream
Like these other recipes: Leek fondue, Chocolate mug cake, Chestnut cake, Pain perdu, Apple Batter Puddings, ... See them all 167
Dark chocolate
Like these other recipes: Brownies, Chocolate thins with toasted nuts, Chocolate tart, Chocolate mendiants, Chocolate ganache, ... See them all 36
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