recipes / dark chocolate pear tart, milk chocolate cream
by NYC Editor, 12/03/2008
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Pastry Chef: Jansen Chan
- 3 cups flour
- ½ cup cocoa
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces butter
- 1 cup sugar
- 5 egg yolks
- In a large bowl, sift together the flour, cocoa, baking powder and salt.
- In another bowl, cream the butter and sugar. Slowly add the egg yolks.
- Add the dry ingredients to the egg mixture and stir until just combined.
- Spread the dough between 2 sheets of parchment paper until it is about 1/8-inch thick. Chill overnight.
- Preheat the oven to 350°F. Cut the chilled chocolate sablé into the same size as the preferred tart ring. Reserve any scraps. Mark the dough with a fork and transfer to a sheet pan. Place the sablé scraps on the same pan. Bake for 8 to 10 minutes. Allow the sablé to cool. Frost the top of the round sablé pieces with some melted chocolate. Reserve.
- 1 pound pears
- ½ cup sugar
- 2 tablespoons lemon juice
- ½ vanilla bean, split and scraped
- Peel and core the pears; chop roughly. In a pot, add all the ingredients and enough water to cover them. Simmer the mixture for 1 to 2 hours, stirring occasionally. Blend until smooth. Let cool and reserve.
Chocolate Custard Cream
- 2 cups half-and-half
- ¼ cup sugar
- 6 egg yolks
- 11 ounces dark chocolate, at least 64%
- In a saucepan, heat the half-and-half with 1/8 cup of the sugar. Whisk the egg yolks with the remaining 1/8 cup of sugar.
- When the half-and-half boils, temper it into the egg mixture, whisking constantly. Return the mixture to the pan and stir.
- Immediately pour the mixture over the chocolate through a fine mesh strainer. Stir to combine. Reserve at room temperature.
Milk Chocolate Chantilly
- 2 2/3 cups cream
- 4 ounces milk chocolate
- Whip 2 cups of the cream and reserve. Place the milk chocolate in a bowl. In a saucepan, boil the remaining 2/3 cup of cream and pour over the chocolate. Whisk until smooth. With a whisk, quickly incorporate the whipped cream into the chocolate mixture. Reserve in the refrigerator.
- 2 pears
- ½ cup sugar
- 1 tablespoon butter
- Peel and core the pears; cut into ¼-inch dice.
- Sprinkle the sugar in a skillet over medium-high heat. When the sugar begins to caramelize, add the butter to stop the cooking.
- Add the pears to the skillet and stir with a spatula. Allow the sugar to coat the pear pieces.
- Remove from the heat and immediately transfer the pear mixture to a slotted tray, allowing any excess liquid to drain; cool.
- Crème Fraîche
- On a tray, place the cool chocolate sablé inside the tart ring. Place a layer of the crème fraîche in the center of the sablé, leaving a ¼-inch gap along the edge. On top of this, place a generous layer of the pear jam. Pour the warm chocolate custard cream around the edge, filling the ¼-inch gap. Continue to cover the pear jam with more custard. Tap the pan lightly to remove any air bubbles. Chill for several hours.
- Chop the sablé scraps finely, in a food processor or by hand. Reserve them in a shallow bowl.
- To finish, remove the chocolate tart from the refrigerator. Run a clean, hot knife around the edge to lift the tart ring off. Gently roll the sides of the tart in the chopped sablé crumbs. Place the cooled pear cubes on top of the tart. Add a scoop of milk chocolate chantilly on top and garnish with a chocolate decoration.
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