CHOCO PEAR TART

Here is my guide on how to master making a luxurious tart! This one is a favourite of mine. I am not usually the biggest chocolate fan unless its a praline or straight up chocolate, but this one is a treat! And so fun to make! I will here give you an exact guide on how to make this one!

You can prepare all the recipes the day before, just make sure to keep mousse frozen, tart shell in dry storage etc...

Recipe is for 1x tart

Layout

Tart base

Ganache

Mousse with glaze

Poached pears

Nougatine

TART BASE 18 cm in diameter 57g Butter 45g Icing Sugar 95g Soft flour 30g Cocoa Powder 15g Ground almonds 40g Yolks (eggs) Cocoa butter (used to brush the inside) Using a paddle attachment, combine all the ingredients together except the eggs and allow to blend for about 5 minutes on medium speed, or until crumbly in texture. Add the Yolks and blend well until just incorporated. Remove and between 2 sheets of silicone paper, roll to between 2-3 mm in thickness. Maximize the dough on the sheet, then freeze. Lightly grease an 18 cm perforated ring (= ring with mini holes on side and no base, if you have one). 1. When dough is frozen, use the ring to cut the base. Place onto a silicon mat or a baking paper. 2. Then cut long strips 1.5-2 cm wide and arrange to line the rings sides. Leave the left over tipping over the sides. Nag the base with a fork. 3. Re-freeze for the gluten to rest/contract so the dough stays in the oven and does not shrink. Just before baking quickly trim the sides with a pairing knife and straight into the oven to bake. 4. Bake at 165 C. degrees for approximately, 15- 20 minutes or until properly baked. If you have - Cool and apply a thin coat of cocoa butter inside with a pastry brush.

SPICED POACHED PEARS 2-4 Pears (depending on size) 7g Lemon Juice 30g Caster sugar 60g Water Pinch Salt 2 Star anise 1g Cinnamon powder 0,5pc Vanilla Pod Prepare the pears, peel and cut into slices. Add all ingredients together, and poach covered until “Aldente” = medium soft. Remove cover and reduce until almost all the liquid has evaporated. Turn onto a tray and cool. Just before assembling the tart – Heat a pan until really hot , then add a handful of sugar to make a caramel, then add the drained poached pears and toss quickly , colour well. If needed deglaze with a splash of warm water to form a syrup coating. Turn out and cool.

GANACHE 112g Cream 35% 75g 65% Dark Chocolate (Melted) 20g Butter Teaspoon of glucose or invert sugar if available In a saucepan, heat the cream and glucose to 70 C, degrees. Add to the chocolate and cool to 40C. Hand blend while adding the butter until smooth.

MILK CHOCOLATE MOUSSE 13cm in diameter 45g Milk 10g Yolks 62g Milk chocolate (melted) 37g Dark chocolate 64% 1,5g Gelatin sheets (almost two sheets) 82g Whipping cream 35% Prepare two metal rings with thick plastic under and set aside. OR A preferred silicon mould. Anything that does not go over 13cm in diameter and you can add a mousse element and easily get it out. A tip is to buy and adjustable ring. Bloom the gelatin sheets in ice water. Using ice is important for the consistency when using sheets and not powder gelatine. Make a anglaise/"vanilla sauce" with the milk and yolks (heat milk gently, pour over eggs to temper and bring back to the stove while stirring continuously until it thickens) and add the bloomed gelatin. Then pour on to the melted chocolates and hand blend well. Whip the cream to medium soft peaks and fold in the cream into the cooled chocolate mixture. Pour into moulds and freeze until completely set.

GLAZE FOR MOUSSE (CHOCOLATE GLAZE + GOLD LUSTER) Have both ready at the same time since you need to add luster straight after glazing) CHOCOLATE GLAZE 55g Water 75g Sugar 75g Glucose 50g sweetened condensed milk 6,5g Gelatine sheets 75g 65% dark chocolate In a saucepan, combine the water, sugar, glucose, and together. Bring to a boil (30 sec.). Remove from the heat, add the gelatine and blend until all is incorporated. Add the condensed milk and the chocolate . Blend using a hand blender and glaze onto the frozen milk chocolate mousse around 35-40 C. degrees. (depending on how hard the mousse is, at the time of glazing). LUSTER SPLASH Since it is hard to find the ingredients for this one I have come up with my own trick. What you need to do is gently heat 50g of water and a few teaspoons gold luster for baking to 40c. Use a palette knife and drip drops onto it and quickly turn over the glazed cake and drag gently but quickly over the cake. ONLY DO THIS ONCE UNLESS YOU WILL DESTROY THE GLAZE, THIS IS A ONE SHOT!

Note: this is just to show how to glaze.

NOUGATINE CRISP 10g Milk 40g Caster Sugar 30g Butter 12g Glucose 4g Cocoa Powder 35g Nibbed (almonds chopped small) In a saucepan, combine all ingredients and boil for 1 minute Pour onto a sheet of silicone paper and spread out. Bake at 180C. on low fan, until no bubbles are visible. Remove and cool Once set, break into small pieces and add to enhance the finished tart on the edges randomly.

ASSEMBLING OF TART 1. Pour the ganache into the tart case when its LOOSE (heat gently in microwave if its too firm, it should self-level), let completely re-set in room temperature. 2. Place glazed mousse on top with a metal spatula. 3. Place the pears around the mousse on top of the ganache 4. Add the nougatine on sides. 5. Add chocolate decor if preferred. See how to temper under tips & tricks.