Saturday, October 9, 2010

Chocolate Pear Tart

In my lovely box of goodies that I received earlier this week, there were several pears. I put together a chocolate pear tart. It's a dish I've made many times and it a combination of flaky pastry crust, custard, and fresh fruit. I've tried so many different recipes to find the ultimate pastry crust. This one is unique since it includes an egg yolk and fresh lemon juice. It adds an interesting flavor to the custard.

For the crust:
1 cup of flour (approximately)
1 stick of butter
2 tablespoons sugar
1/8 teaspoon salt
1 egg yolk
1 tablespoon lemon juice

Combine the flour, sugar, and salt together. Cut the butter into the flour mixture. Add the egg yolk and lemon juice. Using your hands, work in the egg and juice. Add more flour to the dough as needed. I actually didn't roll out the dough, but rather pressed it into the pie dish to give it more of a rustic look.

For the filling:
2 medium pears
1/2 grated semi-sweetened chocolate
1 egg
1 egg yolk
6 ounces whipping cream
Sugar for dusting

To prepare the pears, boil a small pot of water and poach the pears for no more than 30 seconds each. Remove from the water and allow to cool. This will allow the skin to be easily removed.

Sprinkle the chocolate on top of the crust.

To make the custard, whisk the egg, egg yolk, and whipping cream in a small bowl together.

Core and peel the pears. Half the pears and slice them. Fan the slices and place them in the dish in a pin-wheel fashion. Pour the custard in the center of the tart, allowing it to flow into the outer edges. Sprinkle the tart with sugar.

Bake at 400 degrees for 15 minutes. This will allow the sugar to caramelize. Then lower the heat to 350 degrees, bake for another 25 minutes until the custard is lightly browned. Remove from the oven to cool for ten minutes before serving to allow the custard to hold its form.

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