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:
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Step by step recipe


Stage 1 - 30 min.
Pear and chocolate tart with a hint of mint : Photo of step #1
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.
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 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.
Pear and chocolate tart with a hint of mint : Photo of step #6

The chocolate cream filling

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

Stage 7 - 7 min.
Pear and chocolate tart with a hint of mint : Photo of step #7
Bring 100 g whole milk and 250 g 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 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.
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: Poire Belle Hélène, Coupe Augustin, Pear verbena tarts, 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: Tarte Jurassienne, Two-coloured chocolate-orange tart, Strawberry tart, Apple custard tart, Plum tart, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Moist chocolate cake, Pumpkin (or potimarron) soup, Chocolate sauce, Creamy risotto with diced vegetables and flax seeds, ... All
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate Chantilly , Moist chocolate cake, Paris flan filling, Chocolate ganache, Chocolate almond cookies, ... All
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