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!
9,4245/5 for 1 ratings
Grade this recipe: Last modified on: April 22th 2020
For 1 tart, you will need:
- 0
100 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 1
1 litre Poaching syrup - 2
5 Pears - 3
250 g Sweetcrust pastry (pâte sablée) - 4
2 eggs - 5
10 g Vanilla sugar - 6
100 ml whole milk - 7
250 ml liquid cream - 8
200 g dark chocolate - 9
1 tablespoon Toasted flaked almonds (optional) - Total weight: 2,575 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 53 min. | 1 hour 7 min. | 2 hours |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,157 Kcal or 13,218 Kj | 46 gr | 692 gr | 167 gr |
| 158 % | 18 % | 65 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 123 Kcal or 515 Kj | 2 gr | 27 gr | 6 gr |
| 6 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,157 Kcal or 13,218 Kj | 46 gr | 692 gr | 167 gr |
| 158 % | 18 % | 65 % | 25 % |
How much will it cost?
- For 1 tart : 8.79 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Pear verbena tarts, Tarte Bourdaloue, Citrus tart, Peach and green tea tart, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Smoked eggs, Croque-monsieur complet, Beurre blanc sauce, Firied fillet of sea bream with polenta, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Parisian-style chocolate custard tart, Cherry and pistachio tarts, Two-coloured chocolate-orange tart, Peach and green tea tart, ... All |
| Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chestnut Fudge Cupcakes, Nanou's chocolate cake, Brownies, Flaky brownie brioche, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .89,1244/5 for 8 ratings 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.109,339 24.6/5 for 8 ratings 2 hours 34 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.89,9565/5 for 12 ratings 1 hour 21 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.83,9284.4/5 for 10 ratings 2 hours 49 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.64,0094.2/5 for 20 ratings 37 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question