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Friday, March 29, 2024

Dark chocolate Christmas tart with pears

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Χριτο&upsilon ;γεννιΕτικη τΕρτα μαϊρης σοκολΕτ&alpha ;ς με αχλαδια

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MATERIALS

Bridge dough

  • 100 g. sugar
  • 200 g. butter, in pieces and a little extra for buttering
  • 370 g. flour
  • 1 egg
  • 1 tsp homemade vanilla sugar
  • 1/2 tbsp. salt, coarse

Chocolate ganache

  • 300 g. dark chocolate, in pieces
  • 240 g. fresh cream

Pears

  • 20 g. butter
  • 400 g. pear (with firm flesh, e.g.
  • Corella, Williams), in pieces (3.5 cm)
  • 30 g. sugar
  • 2 tbsp. jam of your choice
  • 1 pinch ginger
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 pinch anise, optional

Assembly

  • 30 gr. pistachios, coarsely ground

USEFUL ITEMS

  • 30 cm round tin
  • bowl
  • plastic wrap
  • stick paper
  • fork
  • grill

DONE

Bridge dough

Step 1

Butter a round tin (30 cm) and leave aside. Put in the bucket 100 gr. sugar and grind 10 seconds/speed 10.

Step 2

Add 200 gr. butter, in pieces, 370 g. flour, 1 egg, 1 tsp vanilla sugar, 1/2 tsp salt and mix 30 sec/speed 5. Transfer to a bowl, cover with plastic wrap and refrigerate for 1 hour. Wash and dry the pan well.

Step 3

Preheat the oven to 180°C.

Step 4

Roll out the dough into a sheet (diameter 40-45 cm) between 2 sheets of non-stick paper. Spread the dough in the mold, covering the sides as well. Trim any excess dough from the  walls, prick the surface of the dough with a fork,  fill with weights and bake for 15 minutes (180°C).

Step 5

Without turning off the oven, remove the weights and the non-stick paper and put the dough back in the oven for  about 15 minutes or until lightly browned. In the meantime, continue with the recipe.

Chocolate Ganache

Step 1

Put in the bucket 300 gr. dark chocolate, in pieces and grind 10 seconds/speed 8. Clean the walls of the bowl with the spatula.

Step 2

Add 240 g. fresh cream and melt 3 min/50°C/speed 3. Transfer to a bowl and refrigerate until needed. Wash and dry the bin thoroughly.

Pears

Step 1

Put in the bucket 20 gr. butter, 400 gr. pears, cut into cubes, 30 g. sugar, place the splash guard and set High temp. (see tip). Transfer to the basket and drain well.

Step 2

In a bowl, add the drained pears, 2 tablespoons jam, 1 pinch ginger, 1 pinch cinnamon , 1 pinch of nutmeg, 1 pinch of anise, optional and mix lightly with the help of the spatula. Set aside.

Assembly

Step 1

Transfer the tart to a wire rack and leave on set aside for 15 minutes. Cover with the chocolate ganache and transfer back to the fridge.

Step 2

Before serving, decorate the perimeter of the tart with the pears and coarsely ground pistachios.

Tips

– You can make the brisket dough 3 days in advance, cover with plastic wrap and keep in the fridge.

– To caramelize the pears refer to the recipe on the Cookidoo platform, called 'caramelized pears'

– You can decorate the tart with small individual meringues or caramelized ginger.

Source: www.reporter.com.cy

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