Chocolate and pear tartlet
– sweet pastry,
– almond cream
– pieces of pear
– and a chocolate ganache.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Pastry bag
– Petal piping tip
Ingredients
Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk
Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar
+
✔Pears diced
Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine
The recipe
Mounted ganache
✔40g liquid cream
✔40g milk chocolate
✔80g single cream
✔1g gelatine
Place the gelatine in a bowl of cold water. Heat the cream in a saucepan. Remove from the heat and pour over the melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Then pour in the cold liquid cream. Mix well, filter on contact and chill for at least 4 hours.
Sweet pastry
✔110g flour
✔10g cocoa powder
✔20g hazelnut powder
✔40g caster sugar
✔55g butter
✔1 yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the silikomart circles on a micro-perforated baking mat and place in the freezer for 10 mins. Preheat your oven to 170°C.
Almond cream
✔35g ground glass
✔35g almond powder
✔35g eggs
✔25g caster sugar
Cream the butter in a bowl. Add the sugar, almond powder and then the egg. Mix all the ingredients together then top the tarts with the almond cream. Add the diced pears and bake for around twenty minutes. Leave to cool well, then remove the moulds from the tartlets.
Beat the milk chocolate ganache with an electric mixer, then fill a piping bag fitted with a petal tip and pipe onto the tartlets. I decorated with a pastille made from milk chocolate and a sheet of chocolate transfer paper.
