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Desserts

Tartlets with QTee® Pear and Chocolate

Ingredients

Sweet Dough

  • 45 g powdered sugar
  • 15 g almond powder
  • 125 g flour T55
  • 1 g fine salt
  • 55 g unsalted butter
  • 28 g whole egg (about half an egg)

Poached Pears

  • 3 QTee® pears
  • 60 g sugar
  • 120 g water
  • 1 g fine salt
  • 1 vanilla bean
  • ½ tonka bean

Almond Cream

  • 50 g unsalted butter
  • 50 g granulated sugar
  • 50 g almond powder
  • 1 egg
  • 1 pear

Chocolate Ganache

  • 150 g dark chocolate
  • 150 ml liquid cream
  • 25 g butter

Serves: 6 people

Preparation time: 80 minutes

Preparation

Sweet dough:

  1. Mix the butter, powdered sugar, almond powder, flour, and salt with a whisk (or by hand) until crumbly. Add the egg and mix again. Stop as soon as it forms a uniform dough.
  2. Let it rest for 30 minutes in the refrigerator.
  3. Roll out the dough to 2-3 mm thickness and line the tartlet molds with it.
  4. TIP: Let the molds rest for 2 hours in the freezer (or 12 hours in the refrigerator) before baking. This prevents the edges of the tartlets from collapsing during baking.

Almond cream:

  1. Mix all ingredients one by one with a mixer or spatula. Start with the soft butter and sugar.
  2. When the mixture is homogeneous, add the almond powder and mix again.
  3. Then add the egg.
  4. Peel the pear and cut it into small pieces.
  5. Add the pear pieces to the well-mixed almond cream.
  6. Refrigerate for 1 hour.

Baking & finishing the tartlets:

  1. Blind bake the tart shells for 15 minutes at 160°C (without filling).
  2. Then spread a layer of the almond cream with pear over the shells (make sure to leave enough space for the ganache).
  3. Put them back in the oven and bake for about 15 more minutes. The edges of the tartlets should be nicely golden brown and the almond cream lightly colored and still soft.

Chocolate ganache:

  1. Bring the cream to a boil in a saucepan.
  2. Finely chop the chocolate and place it in a large bowl.
  3. Pour the hot cream over the chocolate in 3 parts.
  4. Wait a few moments and then emulsify with a spatula from the center until smooth.
  5. Once the mixture is smooth and shiny, add the butter and mix one last time.
  6. Pour the ganache over the cooled tart shells.
  7. Let it set in the refrigerator for one to two hours.

Poached pears:

  1. Make the syrup by bringing the water, sugar, grated tonka bean, and vanilla to a boil.
  2. Let it reduce slightly and then remove from heat with a lid on.
  3. Peel the pears and use a melon baller to make small balls.
  4. Put the balls in the hot syrup and cook for a few minutes until the pears are soft but not overcooked (otherwise they’ll fall apart).
  5. Drain and let them cool in a small amount of the syrup.
  6. Once the pear balls are completely cooled, drain them on paper towels and arrange them nicely on your chocolate tartlets!

Recipe by Capfood for QTee®.