Pear Chocolate Tart - Puratos

Chocolate Short Crust Method

Combine dry ingredients in a mixing bowl with a paddle
Add the butter and mix until the butter is in small pieces
Add the eggs and mix to combine
Wrap and refrigerate
Once cold, roll out to 2.5 mm
Line small tart ring and freeze
Once frozen, bake at 320° for about 12 minutes
Let cool slightly, then remove from rings and brush with egg wash
Return to the oven and bake for 5 more minutes

Chocolate Almond Cream Method

Melt the butter and chocolate together to 115°F Heat the cream to 165°F and pour over the chocolate and butter mixture
Add the sugar, eggs and almond flour, mix to combine
Lastly, add the sifted flour and salt
Deposit into the prebaked tart shells, topped with some diced poached pears and bake at 320°F for 18 minutes
Remove from oven and invert to flatten the top

Poached Pears Method

Peel, core and halve the pears
Combine remaining ingredients, heat to just below boiling, add the pears and cook until tender
Cool the pears in the liquid until ready to use

Pear Confit Method

Combine diced pears and apple juice and bring to a boil
Combine sugar and pectin, add to the pear mixture and boil for two minutes
Remove from heat and deposit into mini half sphere molds, freeze

Dark Chocolate Mousse Method

Heat the first amount of cream to 180°F
Pour over the chocolate, mix to emulsify
Whip remaining cream to a soft peak
When ganache reaches 88° fold in the soft whipped cream
Deposit into round molds, insert the frozen pear confit, level off and freeze
Once frozen, unmold and spray with 50/50 chocolate cocoa butter spray
Place on top of the tart

Assembly

Place a ring of chocolate decor on top of the tart
Place the sprayed mousse on top of the tart
Garnish with a chocolate stick
For the chocolate rings, use the top of a ring cutter, dip it into tempered chocolate and then press it onto a sheet of acetate to create a ring shape
Leave to set

About this Recipe:

Complexity level:

COMPOSITION

Chocolate Short Crust
Chocolate Almond Cream
Poached Pears
Pear Confit
Dark Chocolate Mousse

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