It’s still the time for enjoying nice pears. Sunshine left Hong Kong for quite some time but revisited us today. Tomorrow will be rain and the temperature will drop. So, it’s the best time to bake this lovely treat today. Sunshine and sweetness enhance the joyfulness and the showing of the tartlets as well.
Here is where I saw the lovely photo of the treat. Now I realise why they were presented in the tartlet cases. The crust was made with walnuts and dates only in the original recipe. I wondered if they would bind well together. Therefore I added butter to enhance the stickiness. Mine could barely hold the shape. I will add more butter and perhaps a bit flour next time. The taste of the crust was very special, a hint of the red dates (good for the spleen and stomach). Lovely and healthy!
30g milk cookies
18 red dates (changed from 6 medjool dates), remove stones
Mix with butter.
Press the dough into tartlet case or 1 regular sized tart pan. I put about 3 tsp of the mixture into each tartlet pan.
Place tartlet cases on a tray and bake in the oven for 10 minutes. Remove and let cool.
Chocolate pear tart filling:
2 pears sliced thin vertically
1 tablespoon lemon juice
1/8 teaspoon cardamom
1 teaspoon dark brown sugar
50g chocolate, 75% cacao
30g butter, melted
1/4 cup + 2 tablespoons whole milk
Pinch of salt
2 tablespoons sugar
3 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
Toss the pear slices in a bowl with the cardamom and lemon juice. The brown sugar can be added to the lemon juice mixture or sprinkle on top of pear tartlets before they go into the oven. Set aside.
Combine the butter and chocolate in a small saucepan over low heat, stirring until completely melted. Stir in the milk and salt. Set aside.
Beat the eggs and sugar until well incorporated and fluffy. Blend in the flour, and cocoa powder. Pour in the milk and chocolate mixture and blend until smooth and well blended.
Pour mixture into the cases so that it reaches the very top of the crust
Arrange the pears on top of the chocolate mixture
Bake for 25 minutes at 180C, or until filling is set and crust is slightly golden.
Let cool completely before serving. I made 6 square and 2 mini round tartlets.