Tarte aux Poires, au Chocolat et aux Amandes
A delightful dessert combining sweet pears, rich chocolate, and nutty almonds in a buttery tart, perfect for gatherings or a comforting afternoon snack.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 pâte sucrée (sweet pastry dough)
- 1 QS de poudre d’amande (to sprinkle on the bottom)
- 6 petites poires (small pears)
- 400 g d’eau (water)
- 200 g de sucre (sugar)
- 1/2 citron (juice of ½ lemon)
- 1 cuillère à café de poudre de vanille (vanilla powder)
- 170 g de chocolat (chocolate)
- 5 cl de crème fraîche (heavy cream)
- 1 oeuf (egg)
- 60 ml de crème fraîche (heavy cream)
- 80 g de sucre (sugar)
- 50 g de poudre d’amande (almond powder)
Instructions
- Prepare the pâte sucrée at least 3 hours in advance or the day before. Roll it out and fit it into a 22 cm tart pan with high edges. Prick the bottom with a fork and refrigerate it.
- Once chilled, sprinkle the bottom of the tart with a thin layer of almond powder to prevent sogginess.
- Peel the small pears and remove the seeds. In a saucepan, combine the water, sugar, vanilla powder, and lemon juice. Bring it to a boil.
- Add the halved pears into the boiling syrup and let them simmer for about 5 minutes. Once they are slightly tender, remove from heat and allow to cool completely in the syrup. Refrigerate until ready to use.
- In a microwave or double boiler, melt the chocolate with the cream until smooth. If it becomes grainy, add a little cold cream and whisk vigorously until smooth. Pour the ganache into the prepared tart shell.
- In a bowl, beat the egg, cream, almond powder, and sugar together until smooth.
- Drain the poached pears and cut them into small pieces. Scatter the chopped pieces over the ganache. Then, arrange the pear halves in a circle on top.
- Pour the frangipane over the pears, filling it slightly.
- Preheat your oven to 190°C (370°F). Bake the tart on the lower rack for 45 minutes or until the frangipane is puffed and golden brown.
Notes
Chilling the sweet pastry is crucial to prevent shrinking during baking. Choose ripe but firm pears and ensure ganache is set before adding frangipane.