Pear and caramel tartlet made with
– sweet cocoa paste,
– almond cream
– diced pears
– caramel
– pear mousse,
– brown velvet spray.
Materials used
– Micro-perforated silicone baking mat
– Silikomart Klassik ring tart silicone mould (6 cavities)
– Micro-perforated strip
– Klassik 70mm Silikomart tart ring mould
– Brown velvet spray
– Pear cookie cutter
Ingredients
Pear mousse (the day before)
✔120g pears
✔20g sugar
✔2g gelatine
✔90g liquid cream 30% MG
Caramel
✔40g sugar
✔12g butter
✔50g single cream
Almond cream
✔30g butter
✔30g sugar
✔30g egg
✔30g almond powder
+
✔70g diced pears
Sweet cocoa paste
✔60 g soft butter
✔130 g flour
✔15g cocoa powder
✔40g sugar
✔1 pinch salt
✔1 egg yolk
+Brown velvet spray
The recipe
For 4-5 tartlets
Pear mousse (the day before)
✔120g pears
✔20g sugar
✔2g gelatine
✔90g liquid cream 30% MG
Place the gelatine in a bowl of cold water. Heat the pear purée in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cream with the sugar until stiff. Stir the whipped cream into the cooled pear purée and fill the ring Klassik silicone tart mould, then place in the freezer.
Sweet cocoa paste
✔60 g soft butter
✔130 g flour
✔15g cocoa powder
✔40g sugar
✔1 pinch salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for at least 30 minutes. Line the circles. Optional, I used micro-perforated strips.
Almond cream
✔30g butter
✔30g sugar
✔30g egg
✔30g almond powder
Cream the butter with the sugar. Add the almond powder and egg. Mix and then fill the base of each tartlet. Bake at 165/170°C for approximately 20 minutes. Leave to cool completely.
Caramel
✔40g sugar
✔12g butter
✔50g single cream
+ ✔70g diced pears
Melt the sugar in a saucepan. Then add the previously heated liquid cream in batches. Continue cooking for a few minutes, stirring well. Remove from the heat and finish by adding the butter, cut into pieces. Leave to cool slightly and pour the caramel into the base of the tartlets. Place the pear cubes on top, pressing down a little but not going over the edge of the tartlet.
Remove the pear mousses from the freezer, turn them out of the mould and immediately apply the brown velvet spray. Place each mousse on your tartlet. I decorated with a marzipan pear that I cut out using a pear-shaped cookie cutter.
