Pear tartlet made of
– sweet pastry,
– almond cream,
– pear mousse,
– a neutral glaze.
Material used
– Micro perforated silicone baking mat
– Silikomart Paradis 37 mould
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik 70mm
– Baking thermometer
Ingredients
Pear mousse (the day before)
✔150g mixed ripe pears
✔50g single cream
✔20g caster sugar
✔3g gelatine
Creamy almonds
✔1 egg
✔45g almond powder
✔45g icing sugar
✔45g softened butter
Sweetened cocoa paste
✔80 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔20 g cocoa powder
✔1 pinch of salt
✔1 egg yolk
Neutral icing
✔2 x 2g gelatine leaves
✔75 g water
✔100 g fine caster sugar
✔25 g glucose syrup
The recipe
For 5 tarts
Pear mousse (the day before)
✔150g mixed ripe pears
✔50g single cream
✔20g caster sugar
✔3g gelatine
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the mixed pears with the powdered sugar. Turn off the heat and add the gelatine. Remove from the heat and add the drained gelatine. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart mould. Place in the freezer overnight.
Sweet dough
✔80 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles.
Creamy almonds
✔1 egg
✔45g almond powder
✔45g icing sugar
✔45g softened butter
Work the softened butter with the icing sugar. Add the almond powder and the egg. Mix and spread into the tartlet bases. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.
Neutral glaze
✔2 x 2g gelatine leaves
✔75 g water
✔100 g fine caster sugar
✔25 g glucose syrup
Place the gelatine sheets in a large bowl of cold water.
In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out gelatin. Mix well. Wait for the mixture to reach 30 to 32°C before icing the pear mousses.
Place the glazed mousses on the cooled tartlets. Decorate with a small pear cut out of the remaining cocoa paste with a cookie cutter.
