gingered pear

a pear in love with food

Tag: tart

chocolate hazelnut tart

Chocolate hazelnut tart from Anthony Bourdain’s Les Halles Cookbook. Burnt couple shells  – the tart dough was super hard to deal with and didn’t think it provides much in terms of texture. The tart overall turned out okay but can’t wait to try other recipes in the book. The book itself is well laid out with big letters and simple recipes. Wish there were photos along with the recipes  since I like to know what it’s suppose to look like before attempting to do so.

Advertisements

chocolate pear tarts

and a tea party for the birthday girl!

Chocolate Pear Tarts
makes 3  4″ tarts
adapted from indian simmer

Crust
3/4 cups all purpose flour
1/4 cup confectioner’s sugar
1/8 tsp salt
1/4 cup butter, very cold, cut into pieces
1/2 egg, cold, lightly beaten

Filling
1 pear, large (ripe and firm)
4 oz good semisweet chocolate
6 tbsp of heavy cream
2 tbsp  sugar
1/2 egg
1/2 egg yolk
1/2 tsp of vanilla extract or seeds from 1/2 vanilla bean
icing  sugar (for sprinkling)

Mix together flour, sugar and salt in a mixing bowl. Cut butter into very small chunks and add it to the dry ingredients. Pulse in food processor till the butter and flour is mixed together. It should look crumbly. Add eggs and pulse again. A dough will form. Take it out and knead the dough for couple minutes until all the crumbs are nicely incorporated.

Press the dough lightly into the tart pan. The dough should cover all sides but not lose its crumbly texture. Do not overwork the dough or the butter will start to melt. Put tart pan  in the freezer for 1/2 hour.

Meanwhile preheat the oven to 375 deg. F.

Peel, core and cut the pear into quarters and cook it in a microwave until they are just about tender. Let it cool.  Slice the pear horizontally in large cuts but keep the shape as quarters. In a double broiler melt the chocolate with cream. Whisk thoroughly so that it all incorporates well. Add sugar to the chocolate and mix it till the sugar dissolves well. Set it aside and let it cool.

Whisk egg and egg yolk in a mixer. Add vanilla beans or extract and mix it together.Once the chocolate and cream mixture is cool enough pour it into the egg with mixer on medium low to combine everything together.

Take out the tart pan from the freezer. Pour some custard to coat the bottom of the tart shells. Arrange the pears and pour the rest of the custard in being careful to not pour on top of the pear.

Place it into the oven and bake for about 40-50 minutes. The chocolate custard should be  puffed and set. It should be a little firm to touch and slightly cracked from the edges. Take it out and let it cool before serving!

quince tart

I found some quince at the farmer’s market the other week. Left it on the counter to ripen – it turned more yellow and the white fuzzy stuff disappeared. Be careful when cutting up the quince! The flesh is quite hard and it’s easy to hurt yourself with a knife. Chop into quarters and then cut off the core and peel the skin.

Quince tarte tatin recipe adapted from david lebovitz