Pear and chocolate tart with a hint of mint (Slideshow version)
Stage 15/15 : 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.