Noisette caramel pear tart

Ingredients for 4 servings:

• 125 g hazelnuts, untreated whole kernels
• 50 g sugar
• 1 pinch of fleur de sel
• ½ tsp, leveled tonka bean paste
• 45 g powdered sugar
• 120 g flour
• 30 g hazelnuts, ground
• 60 g butter, cold
• 1 egg(s)
• 1 pinch of salt
• ½ tsp, leveled tonka bean paste
• 50 g sugar
• 10 g butter
• 50 ml cream
• 100 g chocolate, bitter
• 2 tbsp cream
• 1 tsp instant coffee powder
• 4 small bulb(s), firm
• 500 ml white wine

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Autumnal to Christmas dessert

Preheat the oven to 175°C (top/bottom heat). For the nut cream, line a baking sheet with baking paper, spread the hazelnuts on it, and roast for 8-10 minutes. Remove from the oven and immediately transfer to a clean kitchen towel. Wrap up and let rest for 10 minutes. Then rub back and forth in the towel until the brown skins fall off. Chop 50g of the hazelnuts and set aside. Place 75g of the hazelnuts in a bowl. Caramelize the sugar, add the roasted whole hazelnuts, and stir until the hazelnuts are well coated in the caramel. Spread on baking paper and let cool. Break into pieces. Gradually add to a high-performance blender (important! It should be able to chop ice cubes), chop, and blend until a smooth, pasty nut cream is formed. Season with tonka bean paste and fleur de sel. For the shortcrust pastry tarts, mix all ingredients by hand until smooth. Then roll out thinly (2 mm) on a well-floured surface. Grease 4 8 cm diameter tart rings and place on a baking sheet lined with baking paper. Cut out tarts and place in the rings. For the edge, form a thin roll and fill the edges completely, pressing the dough from the edge to the base together. Be careful – work neatly. Chill for one hour. Preheat the oven to 160°C (top/bottom heat). Bake the tarts for 15 minutes until golden brown, then let cool. Remove from the tin. For the coffee caramel ganache, melt the sugar and caramelize until golden brown, then add the butter and melt, then add the cream. Simmer until the caramel has completely dissolved into the cream. Break the chocolate into pieces and place in a heatproof bowl. Pour the hot cream caramel over the chocolate and stir until a glossy ganache forms. Heat 2 tablespoons of cream and dissolve the coffee in it. Stir in. For the white wine pears, peel the pears and hollow them out from the bottom using a pear melon baller – be careful, the entire core must be removed. Heat the white wine, add the pears and simmer in the wine for 10 to 15 minutes. They should be cooked but still firm to the bite. Remove from the white wine and let cool. Spread the chopped hazelnuts on the tarts and cover with ganache (up to the edge of the tarts). Place the nut paste in a small freezer bag, cut off the tip and fill the pears with it. Place the pears on top of the ganache. Chill until ready to serve. There are no limits to your decorating ideas.