I’m a tart for a tart, if you know what I mean. It seems to me that not that many people make tarts and pies in their own homes because they perceive making pastry as too much work and trouble to bother with. Much easier to make a cake, non? Well, the truth is that I love making pastry. And I don’t just mean in the eating thereof. I mean the whole shoopshebang of it. I love getting my fingers involved in a pate brise, I love having the ball of dough shaped in my hands before it goes in the fridge and I love, love, love rolling it all out on a floured work surface. It seems such an elemental thing, one of the simple pleasures in life, the antithesis of the rush and grind of everyday chores and work loads. When I’m in a bit of a grump, sometimes there’s nothing for it all but a bit of dough therapy. Of course, there’s an infinite amount of satisfaction in eating a freshly baked bit of pastry, filled with what-have-you, don’t you agree? Oh, and when you’re cooking for friends, who doesn’t love a bit of an after dinner tart?
*note: the pastry for this tart is a Pate Sable, which needs to be worked with really cold or it’ll be to soft to roll, so make sure you refrigerate the dough for at least an hour. I had mine in the fridge overnight and then let it sit at room temperature for just under 10 mins before using.
Dark Chocolate and Pear Tarts
makes 3 or 4 small tarts, or 1 medium one
for the pastry:
1 cup flour
2 Tbsp Cocoa powder (unsweetened)
110g butter, softened
100ml icing sugar (about 55 g)
1 egg, beaten
for the filling:
3 or 4 small Asian pears, peeled cored and chopped to 5mm pieces (to make about a cup of fruit)
60 ml cream
1 Tbsp Caster sugar
1 tsp butter
100g good dark chocolate (I used 70%)
pinch of cinnamon
pinch of ground cloves
1 Tbsp butter
1 Tbsp whiskey (optional)
1 egg yolk
2 egg whites
Make the pastry:
- whisk the flour and cocoa together until well combined
- beat the butter and sugar until creamy. Add the egg and 1 Tbsp of the flour mix and beat until smooth.
- add the rest of the flour and combine to form a sticky dough. Wrap in plastic and refrigerate for at least 1 hour
- roll out and line greased and floured tart tins, refrigerate for a few mins
- heat oven to 360˚. Blind bake tarts (using parchment paper and legumes/lentils/etc) for 10 mins
- remove from oven, remove paper and legumes, bake empty tart shells another 7 – 10 mins until pastry is coming away from the sides of the tins and is “singing”.
- cool tart shells to room temperature.
Make the filling:
- chop the chocolate into small pieces. Place in a double boiler with the spices and butter and allow to melt slowly.
- heat the cream and sugar for the pear over a low heat until sugar has dissolved. Add pears and increase heat. Bring to a simmer and cook pears for about 15 – 20 mins, caramelising the pears. remove from heat and allow to cool.
-When choc is melted and smooth, add whiskey and egg yolk and mix well. Remove from heat and allow to cool slightly.
- whip egg whites until stiff. Vigorously stir in a big spoon of the egg white to life the mixture then gently fold in the rest of the egg white in 3 or 4 goes.
- carefully add pear, reserving some for a garnish, and incorporate well, being careful not to flatten the chocolate mousse.
- divide between tart shells, garnish with remaining pear and refrigerate for at least 4 hours.
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