Today, I´m going to tell you something about the problems of food bloggers. With the arrival of fall, I have to get used to to frequent cloudy weather. Not only I am in no mood for anything, but the worst part is that I can´t take pictures of a new cake. Everything is set up, and suddenly there are so many clouds that I can´t take pictures of anything. And my family is impatiently waiting, because they know that no pictures mean no eating. When I realize that this weather is nothing, that the worst part comes in winter, well I´m truly “looking forward” to it. Well enough of complaining, at least I still can enjoy seasonal fruit. Second and the last recipe in a pear category for this year is Pear chocolate tart. Its main parts are kneaded dough, pear filling and dark chocolate ganache. Although pear filling is a bit time consuming, everyone can make it. Its basis is to heat and stir pears together with other ingredients until there is no water left. It tastes great and you can use it as a pear filling into any cake. I had more sour pears again so you can lower the amount of sugar. Following the sugar amount in recipe, you will get really sweet, but not too sweet filling. The combination is finished by dark chocolate gannache, which, together with pears, creates tasty sweet fall dessert.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- 70 ml water
- 150 g sugar
- 35 g butter
- 4 big peeled pears, grated into thin slices
- 1 tbsp vanilla extract
- Ganache:
- 100 g dark chocolate
- 100 ml whipping cream
- 1 tsp vanilla extract
- 30 g butter
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Dough:
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
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Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
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Bake about 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
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Filling:
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Heat water and sugar until sugar melts and you get a syrup-like consistency. Add butter and let it melt. Add grated pears. Cook for about 35 minutes while stirring occasionally until there is no more water in pears and you get mass of pears. Put it aside and add vanilla extract. Put pears on cooled tart and let them cool.
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Ganache:
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Melt chocolate in water bath. Incorporate whipping cream, vanilla extract and then butter into melted chocolate. Pour it on filling and put tart in the refrigerator for at least 3 hours, preferably during night.
baking pan - 28 cm
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