A combination which is unbeatable for me is semisweet chocolate and pear. And when I have pears in the kitchen witch has to be used quickly because they are already very ripe, I tend to always to come back to this combination.
And when I was left with one and half pear after cooking the Apple Pear Jelly I started to knead a pastry dough without much thinking. While the dough rested in the fridge I cooked the pears and whipped up a chocolate filling. The filling is flavoured with a hint of cinnamon and tonka bean which adds some depth to the chocolate.
I baked the tarteletts in rings I bought in France last year, but a regular tarte form will do as well.
Pear Chocolate Tarteletts
for three little Tartes
- 100g flour Type 405
- 20g cacao
- 30g raw cane sugar
- 1 Tsp Yoghurt
- 65g Butter
- 1 Pinch Salt
- 1.5 big Pears
- 100g semi sweet chocolate
- 100g cream
- 30g sugar
- 1 Egg
- 1 Pinch grated Tonka bean
- 1 Pinch cinnamon
Mix Butter with sugar and egg white, then add flour and salt and knead shortly until homogenous. Place in the fridge for 30 min. Now roll thinly and line tarte forms (Diameter 12 cm).
For Filling 1 peel the pears, cut them in half and core them. Bring cider (or alternativ water and sugar) to boil and cook the pears for 5- 10 min until tender but not mushy. Drain them and let them cool down.
For Filling 2 melt the chocolate in boiling cream. Mix the egg in a bowl and slowly add the chocolate cream mixture.
Cut the pear halves in thin slices, fan them out a little bit and transfer them into the tarte forms (one half into each of the forms). Pour filling 2 into the tarte form but take care that you do not pour it over the pears.
Bake the tarte at 180°C for about 25min.