Tart: Chocolate Pear Tart with Mint and Cream Cheese Ice Cream

Bring the grape sugar to the boil briefly with the boiled water and fill into a sealable container. Store in the refrigerator. The syrup lasts about 4 weeks.

Knead the flour, sugar, vanilla sugar, a pinch of salt and the flakes of butter until there are crumbs. Add the egg yolks and continue to knead into a smooth dough. Then shape it into a ball and wrap it in cling film and place in the refrigerator for 45 to 60 minutes.

Then take the dough out of the refrigerator. Preheat the oven to 180 degrees (top and bottom heat) and grease the tart pan. Knead the dough briefly again on a floured surface or silicone mat. Then roll out, place in the form, press the edges lightly, cut off the protruding edge and prick the pastry base several times with a fork.

For blind baking, place the baking paper on the dough and place the dried legumes on top. Bake the dough on the middle rack for 15 minutes. Then remove the legumes and the paper and bake the dough again for about 10 minutes until golden brown. Now let cool on a wire rack.

Wash the pear, peel, cut in half, core, cut into approx. 0.3 cm cubes and mix with a little cinnamon and vanilla. Melt the two sugars in a saucepan, deglaze with Williams brandy and water and bring to the boil. Add the pear cubes, turn them and cook until al dente. Finally place on a plate and let cool down.

Slowly melt both types of chocolate together in a water bath and allow to cool to 45 degrees. Then bring the double cream and honey to the boil briefly and allow to cool to 65 to 70 degrees. Stir the cooled cream mixture into the chocolate until it is even. Now fold in the chilled butter cubes with the hand blender until a good emulsion is formed.

Place the ganache on the tart base, smooth it out and let it sit a little in the refrigerator. Then spread the caramelized pear cubes on the tart. Before cutting, the tart should stand for a few minutes at room temperature, then the chocolate layer can be better cut.

For the mint syrup, put the sugar, 210 ml water and the prepared glucose syrup in a saucepan, bring to the boil and then simmer for 3 minutes. Rinse the mint with cold water, shake dry and add to the hot syrup. Now let everything cool completely in the refrigerator - preferably overnight so that the syrup can take on the taste.

The next day, strain the mint syrup through a fine sieve and squeeze out the mint a little more. Then measure out 350 ml of it. If there is anything left over, you can use the syrup in a Prosecco and serve it as an aperitif, for example.

Pluck the leaves from the set aside mint stalks and cut into fine strips. Set aside a teaspoon of lime zest. Squeeze the limes and use 80 ml. Mix the mint syrup, lime juice and cream cheese very well together in a tall vessel with a hand whisk.

Then fold in the mint leaf strips and the lime zest and freeze everything in an ice cream maker for about 30 to 35 minutes. Without an ice machine, you can also let the ice freeze in a metal bowl in the freezer for 4 hours, stirring vigorously with a whisk every 15 minutes.

Let the raspberries thaw, squeeze the lemon and puree everything together with the powdered sugar in a blender. Brush through a sieve and set aside.