Chocolate Tart with Pears Recipe
Right okay, this recipe was copied for the most part from the book; Edible Adventures in Paris by foodwriter Clotilde Dusoulier. I intend on using this book as a food guide for my next Paris trip! So for this absolutely scrumptious and perfectly satisfying dessert you will need:
Chocolate Tart with Pears
For the pie crust you will need:
1 egg yolk (save the white for the filling below)
3 1/2 tablespoons of ice-cold water
1 pinch of salt
2 tablespoons of sugar (25 grams)
2 cups (250 grams) of sifted all-purpose flour (plus a bit extra for sprinkling)
9 Tablespoons (125 grams) of unsalted butter (plus extra for greasing the tin)
For the pears:
2 tablespoons (25 grams) of brown sugar (gives it a nice flavour)
3 tablespoons of Rum or whatever you prefer
2 ripe not too soft pears (450 grams)
For the chocolate filling:
3 tablespoons (25 grams) of all purpose flour
1/4 teaspoon of baking powder
a tad of salt
4.5 oz. of Excellent bittersweet chocolate (125grams)
7 tablespoons (75 grams) of unsalted butter, diced
1/2 cup (100 grams) of sugar
1 egg (60-65 grams)
1 egg white (saved from the crust)
According to Clotilde, this recipe serves 12 people (hmmm..not certain about that?).
To prepare the crust, beat together the egg yolk, water, salt and sugar in a small bowl and set aside.
Combine the flour and butter in the bowl of a kitchen mixer or food processor and mix until the mixture forms course crumbs.
Pour the egg yok mixture into the flour mixture and mix for a few seconds, just until the dough comes together. If it too dry, then add a bit of water.
On a lightly floured surface, gather the dough into a ball and wrap in plastic. Refrigerate for about 30 minutes or up to a day (if you cool for more than an hour, then let dough rest for about 10 minutes before using it).
For the pears: combine 1 cup of water, the sugar and the rum ( I also used a bit of orange liquer, which I thought was rather nice) in a medium saucepan and bring to a simmer over medium heat. Peal and core the pears. Cut each pear length-wise into sixths, or fourths, depending on how many pieces you wnat to get out of it. Add the pears to the saucepan and cook for about 4 minutes, or until just tender. Lift the pears with a slotted spoon from the “syrup” and set aside.
Remove the dough from the refrigerator. Grease an 11-12 inch (28-30cm) tart pan with a bit of butter. Roll the dough out into a 13-14 inch (33-35cm) circle and line the pan with it, trimming off the excess dough. Cover this loosely with plastic warp and place it in the refrigerator for about 30 minutes to prevent the dough from shrinking as it bakes.
Preheat the oven to 350F (180C), and put the tart pan in the oven for10 minutes.
During these 10 minutes, combine the flour, baking powder and salt in a small bowl and set aside.
Melt the chocolate and butter in a double boiler just enough to combine. Transfer the chocolate and butter into a bowl and add the sugar. Stir with a wooden spoon. Add the egg, and the egg white while stirring between each addition. Add the flour mixture and stir until just combined.
Take the pan out of the oven after the 10 minutes but leave the heat on. Pour the chocolate filling into the pie crust and even it out with a spatula. This filling will be nice and thick!
Arrange the pears on top in a circle. I placed my pieces randomly on the filling, as you will see in the photo below, because my first piece slipped out of my fingers and broke!
Put the pie back into the oven and bake for 20 minutes, or just until the filling sets in the centre. It will look undercooked, but will continue to cook as it cools. Cool and enjoy!