Pear and chocolate tart with a hint of mint


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!
13K 1 5
Grade this recipe:

Last modified on: April 22th 2020

Keywords for this recipe:PastryTartPearsChocolateMint
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Pear and chocolate tart with a hint of mint : Photo of step #1
Prepare 3.5 oz 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.
Pear and chocolate tart with a hint of mint : Photo of step #2

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.
Pear and chocolate tart with a hint of mint : Photo of step #3
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.
Pear and chocolate tart with a hint of mint : Photo of step #4
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.
Pear and chocolate tart with a hint of mint : Photo of step #5

The sweetcrust pastry case

Use 8.8 oz 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.
Pear and chocolate tart with a hint of mint : Photo of step #6

The chocolate cream filling

Whisk together 2 eggs and 0.4 oz Vanilla sugar until well mixed.

Stage 7 - 7 min.
Pear and chocolate tart with a hint of mint : Photo of step #7
Bring 3.5 oz whole milk and 8.8 oz liquid cream to the boil.

Stage 8 - 2 min.
Pear and chocolate tart with a hint of mint : Photo of step #8
As soon as it comes to the boil, take the pan off the heat and add 8.8 oz dark chocolate in small pieces.

Whisk in gently until the mixture is smooth.

Leave to cool to room temperature.

Stage 9 - 2 min.
Pear and chocolate tart with a hint of mint : Photo of step #9
Add the egg and vanilla sugar mixture.

Stage 10 - 2 min.
Pear and chocolate tart with a hint of mint : Photo of step #10
Mix again thoroughly.

Your choclate cream is ready.

Stage 11 - 2 min.
Pear and chocolate tart with a hint of mint : Photo of step #11

Assembling the tart

Preheat the oven to 300°F (150°C).

Arrange the pear slices in the tart case.

Stage 12 - 3 min.
Pear and chocolate tart with a hint of mint : Photo of step #12
Pour the chocolate cream around the pears, but do not fill the centres.

Stage 13 - 15 min.
Pear and chocolate tart with a hint of mint : Photo of step #13
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.
Pear and chocolate tart with a hint of mint : Photo of step #14
Fill the centres of the pears with mint confectioner's custard.

Stage 15 - 1 min.
Pear and chocolate tart with a hint of mint : Photo of step #15
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,968 Kcal or 16,613 Kj58 gr706 gr245 gr
198 %22 %67 %37 %
Per 100 g
Energetic valueProteins CarbohydratesFats
136 Kcal or 569 Kj2 gr24 gr8 gr
7 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
3,968 Kcal or 16,613 Kj58 gr706 gr245 gr
198 %22 %67 %37 %
% 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).
How much will it cost?
  • For 1 tart : 9.90 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Poire Belle Hélène, How to poach peaches, Peach Melba, Tarte Bourdaloue, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to bake blind , Blackcurrant and chestnut verrines, How to make tart cases, Plum tart "En passant par la Lorraine", Peach and green tea tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Black Forest gateau, Bisto-style canapés, Sauce Normande (for fish), Turnip and sesame puree (tahina) soup, ... All
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Parisian-style chocolate custard tart, Millefeuille, Chocolate cream with a crunch, irish coffee mousse, Hot chocolate, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
282K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
304K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
325K4.2 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
329K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
283K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-12-12)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page