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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!

24K 2 5

Last modified on: April 22^th 2020

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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 these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
53 min.	1 hour 7 min.	2 hours

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Step by step recipe

Stage 1 - 30 min.

Pear and chocolate tart with a hint of mint

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.

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.

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.

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.

The chocolate cream filling

Whisk together 2 eggs and 10 g Vanilla sugar until well mixed.

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.

Stage 9 - 2 min.

Add the egg and vanilla sugar mixture.

Stage 10 - 2 min.

Mix again thoroughly.

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.

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.

Keeping

Should be eaten the day it is made.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,303 Kcal or 13,829 Kj	48 gr	705 gr	177 gr
165 %	19 %	67 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	2 gr	28 gr	7 gr
6 %	1 %	3 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,303 Kcal or 13,829 Kj	48 gr	705 gr	177 gr
165 %	19 %	67 %	27 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk, Gluten, Nuts

How much will it cost?

For 1 tart : 8.61 €

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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: Pear verbena tarts, Tarte Bourdaloue, Poire Belle Hélène, Citrus tart, Rice pudding with chestnuts and poached pears, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tandoori-flavoured chicken with leeks, Double raspberry tartlets, Pork medallions with "full" turnips, Cockles and cabbage with smoky cream sauce, Fillets of sole Dieppoise, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Pear and lime meringue pie, Chocolate tart, Peach and green tea tart, Blackcurrant and chestnut verrines, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate muffins, Half-cooked chocolate cake with raspberry coulis, Chocolate Chantilly , Chocolate mousse, Flaky brownie brioche, ... All

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