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Square Pear and Nut Chocolate Tarts
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 1 hr 5 mins
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Ingredients
for
12
- Ingredients
- 6 bosc Pear (or bartlett)
- 2 Tbsps fresh lemon juice
- 1 sheet frozen Puff pastry (thawed)
- 1 ¼ cups Baking chocolate (chopped)
- ⅔ cup chilled butter (cut into chunks)
- 5 eggs
- 1 pinch salt
- 1 ½ cups powdered sugar
- ¾ cup all-purpose flour
- ¾ cup Almond flour
- ½ cup whole almonds (peeled and roughly chopped)
- 4 Tbsps honey
Preparation steps
1.
Preheat the oven to 400ºF / 200°C, Line a jelly roll pan with parchment paper.
2.
Halve and core the pears and drizzle with the lemon juice.
3.
Roll the pastry out to the appropriate size and lay it onto the prepared jelly roll pan..
4.
Melt the chocolate in a double boiler, watching it closely. Remove from the heat and gradually add the butter, a little at a time, mixing thoroughly.
5.
Separate the eggs. Beat the egg whites with a pinch of salt until peaks form. Beat the yolks with the icing sugar until the mixture is frothy and a pale creamy color.
6.
Mix yolk mixture into the cooled chocolate and butter mixture. Fold in the beaten egg whites. Sift the flour over the top and fold in gently with the ground almonds.
7.
Put the mixture into a piping bag with a plain nozzle and pipe onto the puff pastry base, leaving 1/2-inch margin around the edge. Lay the pears on top, cut side facing upwards. Gently heat the heat and add the chopped almonds. Drizzle over the pears.
8.
Bake in the oven for 40 to 45 minutes. Remove from oven, allow to cool, cut and serve.
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