Bourdaloue pine cone tartlet made of
– sweet pastry,
– almond cream,
– pears in syrup,
– praline chocolate,
– and roasted flaked almonds.
Material used
– Silikomart ring tart mould Klassik 70mm
– Micro perforated silicone baking mat
– Forosil strip
Ingredients
Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate
Almond cream
✔25g ointment butter
✔25g almond powder
✔25g caster sugar
✔25g egg
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔10g almond powder
✔1 pinch of salt
✔1 egg yolk
Assembly
✔Slivered almonds
Baking
175°C
25-30 minutes
The recipe
For 4 tarts
Pears in syrup
✔4 pears
✔Sugar powder
✔Vanilla liquid
✔80g praline chocolate
Peel the pears and use the peeler to remove the middle of the pears. Cook the pears in a pan filled with water with caster sugar and liquid vanilla. Adjust the cooking time according to the maturity of your pears. Drain the pears well and leave them to cool slightly. Melt the praline chocolate and fill a piping bag with it. Fill the pears with the chocolate. Set the pears aside.
Almond cream
✔25g butter, ointment
✔25g almond powder
✔25g caster sugar
✔25g egg
Work the softened butter with the sugar. Add the almond powder and eggs. Mix and set aside.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔10g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, roll out and place in a cool place. Roll out the pastry thinly between 2 sheets of baking paper. Line the Silikomart tartlet circles and prick the pastry with a fork. Place in the freezer while you preheat your oven. Divide the almond cream between the tartlets. Place the pears in the middle. Bake the tartlets on a micro perforated baking mat at 175° for about 25 to 30 minutes. Leave to cool.
Assembly
✔Slivered almonds
Roast the almonds in a pan to colour them.
Arrange the almonds around the pear. Place in a cool place until ready to eat.
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