Recipe Pear and chocolate frangipane tart : Practical and Delicious

Recipe Pear and chocolate frangipane tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pear and chocolate frangipane tart. You are currently reading Recipe Pear and chocolate frangipane tart : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Pear and chocolate frangipane tart requires 1h 25m, cook 1h 15m and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve this pear and chocolate tart warm, with a side of vanilla ice-cream, and watch your guests swoon with delight.

Ingredients:

18 Ingredients

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  120g dark chocolate, finely chopped
  
  
  


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  40g unsalted butter, cut into 1cm pieces
  
  
  


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  120ml pouring cream
  
  
  


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  2 eggs
  
  
  


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  60g (1/2 cup) almond meal
  
  
  


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  90g caster sugar
  
  
  


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  20g plain flour
  
  
  


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  Double cream, to serve
  
  
  



• Chocolate shortcrust pastry



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  150g (1 cup) plain flour
  
  
  


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  100g Dutch cocoa powder
  
  
  


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  125g unsalted butter, chopped, at room temperature
  
  
  


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  90g pure icing sugar
  
  
  


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  30g (1/4 cup) almond meal
  
  
  


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  1 egg
  
  
  



• Poached pears



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  1L (4 cups) water
  
  
  


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  200g caster sugar
  
  
  


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  1/2 vanilla bean, split, seeds scraped
  
  
  


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  2 ripe pears (such as williams or beurre bosc), peeled
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  For the pastry, sift the flour and cocoa into a bowl and stir to combine. Use electric beaters to beat the butter, icing sugar, almond meal and egg until smooth. Gradually add the flour mixture, beating until mixture just forms a dough. Shape into a rectangle and cover with plastic wrap. Place in the fridge for 1 hour to rest.
  
  
  


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  Step 2
  
  
  
  
  For the poached pears, pour the water into a saucepan that fits the pears snugly. Add sugar and vanilla pod and seeds. Bring to the boil over medium-high heat. Place the pears in the pan. Cover with a round of baking paper and bring to a simmer. Reduce heat to medium-low and simmer for 12-15 minutes or until the pears are just tender. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until chilled.
  
  
  


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  Step 3
  
  
  
  
  Preheat the oven to 170C/150C fan forced. Lightly grease an 11.5 x 35cm (base measurement) fluted tart tin with removable base. Roll out the pastry on a lightly floured surface to a 20 x 45cm rectangle. Line the prepared tin with the pastry. Trim any excess. Line the pastry with a sheet of baking paper and fill with pastry weights or rice. Bake for 10-12 minutes or until firm. Remove paper and weights or rice and bake for a further 5-7 minutes or until the pastry is dry to touch. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chocolate mixture and set aside for 1-2 minutes to melt. Stir until smooth. Stir in the eggs and almond meal. Fold through the sugar and flour until well combined.
  
  
  


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  Step 5
  
  
  
  
  Spread chocolate mixture into cooled tart shell. Halve pears, remove cores and cut crossways into 6mm-thick slices. Arrange on top of tart, fanning the slices. Bake for 30-35 minutes or until the filling is set. Set aside for at least 10 minutes to cool slightly.
  
  
  


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  Step 6
  
  
  
  
  Cut the warm tart into 6-8 slices and serve with the double cream.
  
  
  

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