Chocolate And Pear Tartlets Recipe - Cooking Index
Chocolate And Pear Tartlets Recipe - Cooking Index
| 5 oz | 142g | Semisweet chocolate |
| 2 | Pears - ripe | |
| 2 tablespoons | 30ml | Sugar - for sprinkling |
| Pastry Dough | ||
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 6 tablespoons | 90ml | Butter - extra for molds |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 3 | Egg yolks | |
| Custard | ||
| 1 | Egg | |
| 1/2 cup | 118ml | Light cream |
| 1 tablespoon | 15ml | Kirsch |
| Raspberry Coulis | ||
| 2 cups | 474ml | Raspberries - 1 pint |
| 1 tablespoon | 15ml | Kirsch - 1-2t (optional) |
| 2 tablespoons | 30ml | Confectioner sugar - 2-3 t |
Sift flour. Put butter between 2 sheets wax paper and pound with rolling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.
Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse crumbs form. Press into a ball.
Sprinkle work surface lightly with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes. Brush tartlet molds with melted butter.
Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8". Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, form into a ball, dip in flour, and use it to push dough into the molds. Roll rolling pi n over tops to cut excess dough off. With fingers, press into flutes of each mold. Repeat with other 4.
Heat oven 400F. Heat baking sheet.
Fine chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch together until thoroughly mixed. Spoon about 2-3 T over chocolate.
Peel pears, cut in half and remove cores. Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.
Bake 10 minutes, then reduce heat to 350F and bake until pastry is golden and custard is set, 15-20 minutes longer.
COULIS: Pick over berries, then puree them in processor. Add kirsch, if using , the confect sugar to taste and puree again. Strain to remove seeds.
Let tarlets cool slightly. Spoon coulis onto individual plates. Unmold tartlets, place on coulis and decorate with mint sprigs. Serve warm or at room temperature.
CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon.
Saute briskly until slightly softened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples on custard, pressing down lightly.
Source:
Anna Dixon
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