I’ve got a new tart pan, retangular one. Its size approximately equals to 16cm round one. I have been wanting one since I saw a very nice presentation in a dessert book, Never Skip Dessert by Gregoire Michaud (a Swiss pastry chef working at Four Seasons Hong Kong). It’s a chocolate tart, very tempting. Efforts spent on searching at the internet. Inclusive the shipping charge makes it terribly expensive. Finally, I found one available in Hong Kong. It’s from Sweetiebaking. Of course, I am eager to start using it. I picked this Tuscan Chocolate Pear Tart from Jamie Oliver, with portion adjustment.
Sticking to his way, the tart bottom was not as crispy as my other tarts. It should be due to skipping of the blind baking but put the pears on top of it. So, I put an alternative way in the recipe: Still go for the blink baking. Cook the pears to soften them.
Sprinkle with half the sugar and rest for 1 minute
Layout pear slices on top of the pastry
Bake at 190°C for around 18 minutes, or until golden
Alternatively, bake the pastry alone. Cook the pears till soft and layout slices on top of the pastry. This should leave the pastry bottom crispier.
Heat the cream in a small pan until nearly boiling. Remove from the heat and rest for a minute before pouring in your chocolate. Stir until melted and smooth, and then add the remaining sugar and the butter.
Pour the chocolate mixture over the pears. Let cool and refrigerate for 30 minutes. Enjoy!
Heavenly chocolate with crispy pear. Oh my Lord! I am too quick to cut it across, can’t wait!!!
This is one cut after it has been set.