Pear and liquorice tartlet made with
– sweet pastry,
– a vanilla biscuit soaked in the juice of pears in syrup,
– liquorice mousse,
– a mirror glaze.
Material used
– Silikomart perforated tart moulds
– Silikomart Swirl Silicone Mould x15
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat
Ingredients
Liquorice mousse (The day before)
✔1 egg yolk
✔20g sugar
✔Liquorice (licorice flavouring or 2 or 3 licorice rolls)
✔80g single cream
✔1 sheet gelatine 2g
✔100g very cold liquid cream
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Vanilla biscuit
✔35g sugar
✔1 egg yolk
✔30g butter
✔35g flour
✔Vanilla liquid
✔1 teaspoon of yeast
Mirror glaze
✔25g water
✔45g sugar
✔45g white chocolate
✔45g glucose
✔30g cream
✔Caramel colouring
✔Some drops of liquorice flavouring
+ Diced pears in syrup
+ Dark chocolate
The recipe
For 4 or 5 tarts
Liquorice mousse
✔1 egg yolk
✔20g sugar
✔Liquorice (liquorice flavouring or liquorice rolls)
✔80g of liquid cream
✔1 sheet of gelatine
✔100g of very cold liquid cream
Place the gelatine sheet in a large bowl of cold water. Mix the egg and caster sugar in a bowl. In a saucepan, pour the cream and the liquorice (a few drops of liquorice flavouring or rolls of liquorice to melt into the cream). With the liquorice rolls, remember to cut them into small pieces as they take a little time to melt. If the taste is strong enough you can remove the remaining pieces. Pour the hot cream over the yellow/sugar mixture. Stir and return to the pan. Heat without stopping stirring and without exceeding 82/83°C. Remove from the heat, add the gelatine and mix. Set aside to cool slightly. In another bowl, whip the cold cream with an electric mixer and gently fold it into the previous mixture. Fill the silikomart mould and place in the freezer overnight or for at least 4 hours.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes.
Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.
Vanilla biscuit
✔35g sugar
✔1 egg yolk
✔30g butter
✔35g flour
✔liquid vanilla
✔1 teaspoon of yeast
Mix the egg and caster sugar in a bowl with an electric mixer. Add the melted butter and mix again. Sift in the flour and baking powder. Finally add the liquid vanilla. Pour onto a baking tray lined with greaseproof paper in a buttered pastry frame. Bake at 170°C for about 12 minutes. Once the biscuit has cooled, cut out circles with a cookie cutter.
Place a vanilla biscuit in the bottom of each tartlet. Soak it with the pear juice (pears in syrup). Cut the pears into small pieces and fill the tartlets up to the edge.
Mirror glaze
✔25g water
✔45g sugar
✔45g white chocolate
✔45g glucose
✔30g cream
✔Caramel colouring
✔Some drops of liquorice flavouring
A few drops of liquorice flavouring
Heat the glucose, water and sugar in a saucepan to 105°C. Pour into a measuring cup over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.
Use the 35°C glaze on the frozen mousse domes. Place them on the tartlets. I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould.
