Pear tartlet made with
– sweet pastry,
– pear mousse
– white chocolate ganache,
– pear in syrup,
– neutral glaze.
Equipment used
– Tefal hob
– Micro-perforated baking mat X2
– 9-cavity oval silikomart mould
– Rolling pin
– Drop cutter
– Pastry bag
Ingredients
Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine
White chocolate ganache
✔30g white chocolate
✔60g 30% minimum fat liquid cream
Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk
Assembly
✔pears in syrup
Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
The recipe
For 6 small tarts
Pear mousse
✔100g mixed pears in syrup
✔80g liquid cream
✔2g gelatine
Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée. Fill 6 cavities in the oval silikomart mould and place in the freezer for at least 4 hours. Cut out the pear mousses using the drop cutter. Keep in the freezer until ready to assemble.
White chocolate ganache
✔30g white chocolate
✔60g liquid cream 30% fat min.
Heat 30g of liquid cream in a saucepan. Pour off the heat, in three batches, over the previously melted white chocolate. Then pour in the remaining cold cream. Stir, filter and chill for at least 4 hours.
Sweet almond pastry
✔55g flour
✔15g almond powder
✔25g caster sugar
✔35g butter
✔1 egg yolk
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, cut out using the drop cutter, place on a baking tray covered with a micro-perforated baking mat then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between 2 baking mats. Leave to cool and set aside for assembly.
Assembly
✔pears in syrup
Using the drop cutter, the same one used to cut the pear mousse, cut out pears in syrup. I cut and preserved my pears in the syrup juice the day before and used the remaining pear to make my pear mousse.
Neutral topping
✔5g gelatine
✔75 ml water
✔100 g caster sugar
✔25 g glucose
✔liquid vanilla
Place the gelatine leaves in a large bowl of cold water. In a saucepan, bring the water, sugar, vanilla and glucose to the boil. Remove from the heat and add the drained gelatine. Mix well. Leave to cool slightly before pouring over your pears in syrup.
Assembly
Place a pear mousse on each biscuit.
Take the white chocolate ganache and use an electric mixer to whip it up. Line a piping bag fitted with a small plain tip. Poach the ganache over the pear mousse. Place the syrup-covered pear on top.
I decorated them with a little edible gold leaf. Chill for 2 hours before serving.
