John Myers
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Pear and Chocolate Tartlets
The perfect pear and chocolate tartlets recipe with a picture and simple step-by-step instructions.
Shortcrust:
- 100 g Butter
- 40 g Sugar
- 0,5 tsp Ground cinnamon
- Salt
- 1 Pc. Egg yolk
- 150 g Flour
Chocolate cream:
- 130 g Bitter couverture
- 300 ml Whipped cream
- 2 tbsp Chocolate liquor
Poached pears:
- 6 Pc. Pears
- 600 ml White wine
- 0,5 Pc. Grated organic orange peel
- 400 ml Orange juice
- 100 g Sugar
- 3 tbsp Lemon juice
Aside from that:
- 30 g Milk chocolate
- For the shortcrust pastry, mix the butter, sugar, cinnamon and a pinch of salt with the dough hook of the hand mixer until smooth. Briefly work in the egg yolks. Add flour and 2 tablespoons of cold water and knead everything into a smooth dough. Wrap in foil and put in the fridge overnight.
- For the chocolate cream, finely chop the couverture. Bring the cream to the boil, add the couverture and, with the plate switched off, let it melt while stirring. Pour the mixture into a bowl, add the liqueur, puree everything briefly with the cutting stick and leave to cool overnight.
- Peel the pears, remove the core from the underside in a circle, preferably with a ball cutter. Place the pears close together in a saucepan. Add wine, orange peel, orange juice, sugar and lemon juice, bring to the boil and cover and cook over medium heat for 25-30 minutes (depending on how ripe the pears are). Let the pears cool down overnight.
- The next day, remove the pears from the stock, drain well, bring the stock to the boil and boil down to 150 ml over a high heat. Then let the pear syrup cool down.
- Roll out the shortcrust pastry thinly on a floured surface. Cut out 4 circles (each 14 cm), place in 4 greased tartlet molds (each 12 cm) and press down firmly. Roll out the remaining dough again thinly, cut out another 2 circles and lay out another 2 molds. Prick the dough several times.
- Bake in the preheated oven at 200 degrees (gas 3, convection 180 degrees) on the 2nd rack from the bottom for 14-15 minutes. Let cool in the molds. Carefully remove the bottoms from the molds, spread thinly with a little boiled syrup.
- Briefly whip the chocolate cream with the hand mixer on a slow setting until stiff. Fill into a piping bag with a smooth perforated nozzle and inject into the tartlets. Glaze the pears with the boiled syrup and place on top. Scrape the chocolate into curls with a peeler and sprinkle on the tartlets.
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