Pear Helene Tart

Ingredients for 1 servings:

• 225 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon powder
• 2 medium-sized egg yolks
• 125 g butter
• 1 gr. can/n pear(s) (460 g drained weight)
• 2 m.-large egg whites
• 1 pinch of salt
• 300 g whipped cream
• 1 pack of cream powder (bake-proof pudding cream)
• 175 g whipped cream
• 1 pack of cocoa powder (cocoa drink powder, 25 g)
• 1 tbsp, crushed cocoa powder, unsweetened
• 100 g chocolate (milk chocolate)
• 100 g chocolate (dark chocolate)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C. Combine the dough ingredients in a bowl and use a dough hook to make the crumble. Spread 2/3 of the crumble mixture into a 26cm springform pan and press it into the base. Knead the remaining crumble mixture and form it into a roll. Place the roll around the inside of the springform pan and press it down to form a 2-3cm high edge. Place the pears in a sieve to drain. Beat the egg whites with salt until stiff peaks form. In a mixing bowl, whip the cream and custard mixture until creamy, about 1 minute, then carefully fold in the beaten egg whites. Spread the cream onto the crumble base and place the pears, curved side up, on top of the cream. Bake the tart for about 1 hour. Let the cake cool in the pan for a good hour. Ideally, place it on a wire rack to allow the heat to escape. For the chocolate glaze, combine the cream, cocoa powder, and cocoa powder in a saucepan, heat, and let cool. Break the chocolate into large pieces and melt it in the hot cream. Let it cool slightly, then pour it evenly over the pears. Chill the tart for at least 3 hours before serving.