Best Tarte Aux Poires Et Chocolat Recipes

Tarte poire chocolat image

Provided by noor_15540193

Time 1h10m

Yield 6 personnes

Number Of Ingredients 8

80 g de beurre
100 g de sucre
200 g de chocolat pâtissier
20 g de cassonade
1 pâte feuilletée
1 boîte de poire au sirop
15 cl de crème liquide en briquette
3 oeufs

Steps:

Préchauffer le four à 200°C (thermostat 6-7).
Faire fondre le chocolat avec le beurre dans une casserole.
Mettre la pâte dans un moule à tarte, verser le chocolat sur le fond de tarte puis disposer les demi-poires dessus.
Battre les oeufs, le sucre et la crème.
Verser le tout sur les poires et le chocolat.
Enfourner pour 1 heure de cuisson.

TARTE AUX POIRES ET CHOCOLAT image

Categories Dessert

Yield 8

Number Of Ingredients 16

Crust-Pate Brisee:
1 1/2 C flour
1 egg yold
3 T sugar
1/4 t salt
7 T unsalted butter
1-2 T cold water
Chocolate and Pears:
5 oz semi-sweet chocolage (finely chopped in food processor)
4-5 ripe pears, peeled, cut in half, cored and sliced thin
Creme mixture:
1 egg
1 egg yold
4 oz creme fresh
1 t vanilla
2 T sugar to sprinkle on top of tart before baking

Steps:

10 inch tart pan with removable bottom. Butter pan and coat with sugar. Make pate brisee and push with finger tips into tart pan. For creme, mix all ingredients thoroughly. Place the chopped chocolate in to the tart pan as even as possible. Peal pears and cut in 1/2; core and thinly slice. Arrange them overlapping on top of the choloate. Cover pears with the creme mixture and sprinkle with sugar. Bake tart on the lowest rack in oven (350 degrees for 25-30 min). After remove from oven, place tart under broiler to brown top of tart.

Le Tarte aux Poires image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 15

Pastry, recipe follows
1/2 cup butter
1 cup superfine sugar, sifted
2 eggs
1/4 cup flour, sifted
1 1/4 cup ground almonds
2 tablespoons Kirsch
4 large firm pears, halved, peeled, cored, bottom and top removed, stored in lemon water to prevent discoloration
5 tablespoons apricot jam
2 teaspoons lemon juice
5/8 cup cold water
2 cups pastry flour, sifted
1/2 cup butter, cut into small cubes and chilled
2 tablespoons superfine sugar, sifted
1 egg, beaten

Steps:

Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cool. Cream together butter and sugar until light. Gradually beat in eggs, then flour. Fold in almonds and Kirsch, until well incorporated.
Preheat oven to 350 degrees F. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 tablespoon apricot jam. Pour frangipane evenly into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 minutes.
Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce until thickened. Brush on hot tart. Serve once cooled.
Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined but still crumbly. Chill until ready to use.