Incredibly delicious tart from my favorite chef Philippe (Meilleur du chef). This chocolate pear tart is a little long to prepare, but without a doubt, worth it!

At the request of friends, my translation from French with slight deviations from the original recipe.

if you like it, please try my other desserts.

Chocolate pear tart

Natalija

The dough can be prepared by hand, in a food processor or using a mixer.

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Prep Time 1

Cook Time 40

Total Time 1 40

Servings people

Ingredients

Almond Shortcrust Pastry

200 g flour
120 g softened butter
75 g powdered sugar
30 g almond flour
1 egg
1/2 tsp liquid vanilla (or 1 packet of vanilla sugar or 1 vanilla pod)

Almond Cream

50 g almond flour
A dash lemon juice
45 g sugar
1 egg yolk
2 egg whiltes
3-4 ripe pears

Chocolate Ganache

150 ml heavy cream (35%)
210 g chocolate chips 60 % cocoa
50 g grated dark chocolate

Instructions

Almond Shortcrust Pastry

Sift the flour and powdered sugar into a bowl or onto a work surface. Add almond flour and butter cubes. Rub with your hands until it becomes crumbly.
Add the egg and liquid vanilla. Mix everything quickly. Once it forms into a ball, the dough is ready.
Wrap the dough in plastic wrap and refrigerate for about 1 hour.
Preheat the oven to 170°C (340°F). Roll out the dough thinly between parchment paper or plastic wrap.
Transfer the dough to a tart pan, pressing it against the bottom and sides. Trim off any excess dough. (In the example, a baking ring is used.)
Poke the entire surface with a fork.
Bake in the oven for 15–20 minutes until golden. Remove and cool.

Almond Cream

Mix sugar with egg yolks. Add lemon juice and almond flour.
Beat the egg whites into stiff peaks.
Gently fold the beaten egg whites into the almond mixture.
Peel the pears, cut them in half, and remove the cores. Slice them very thinly.
Spread the almond-egg mixture evenly over the cooled tart crust. Arrange the pear slices decoratively on top.
Bake in the oven for about 20 minutes. Remove the tart from the oven and let it cool.

Chocolate Ganache

Carefully remove the tart from the pan. Cut a long strip of parchment paper about 5 cm wide. Wrap it around the tart and secure it with tape.
Heat the cream to a boil and pour it over the chocolate. Let it sit for 1–2 minutes.
Stir until smooth to create a thick ganache.
Pour the ganache over the tart and smooth the surface.
Sprinkle with grated chocolate.
Let it set at room temperature or in the refrigerator. Once the ganache is firm, remove the parchment strip.