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!
30K 5/5 based on 2 reviews
Last modified on: April 22th 2020
Keywords for this recipe:For 3 tarts, you will need:
- 1
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
3 litres Poaching syrup - 3
15 Pears - 4
750 g Sweetcrust pastry (pâte sablée) - 5
6 Eggs - 6
30 g Vanilla sugar - 7
300 ml whole milk - 8
750 ml liquid cream - 9
600 g dark chocolate - 10
3 tablespoons Toasted flaked almonds (optional) - Total weight: 7,680 grams
How long will 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 300 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 15 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 750 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 300 ml whole milk and 750 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 600 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 53,267 Kcal or 223,018 Kj | 915 gr | 13,031 gr | 3,304 gr |
| 2,663 % | 352 % | 1229 % | 501 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 694 Kcal or 2,906 Kj | 12 gr | 170 gr | 43 gr |
| 35 % | 5 % | 16 % | 7 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 17,756 Kcal or 74,341 Kj | 305 gr | 4,344 gr | 1,101 gr |
| 888 % | 117 % | 410 % | 167 % |
How much will it cost?
- For 3 tarts : 25.84 €
- Per tart : 8.61 €
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, How to poach peaches, Coupe Augustin, Poached pears, Peach and green tea tart, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Pear tart with almond cream, Bounty-style tart for Alison, Rhubarb tart, How to make a good pastry tart case , ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Rabbit civet "à la normande", Pan-baked hash brown (Hash-brown casserole), Cod loin with saffron, Chilli langoustines, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Chocolate thins with toasted nuts, Hot chocolate, Flaky brownie brioche, Chocolate mousse with hazelnuts, ... All |
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