Pear and chocolate tart

Instructions

A DAY BEFORE THE TART IS MADE

Prepare the pears in syrup.

1. Fill a medium pot with the water, lemon juice, sugar, soluble coffee and vanilla. Place it over medium high heat and let it boil.
2. While, peel the pears removing only the skin, set aside.
3. Once the water is boling, carefully, introduce the whole pears and leave over medium heat for 30-40 minutes. The cooking time depends on the degree of ripeness. It should be tender when pricked, the fork goes in and out easily, but not undone.
4. Remove from the heat and let the pears rest overnight* in the syrup at room temperature.*Ideally, they should be prepared in the afternoon/night before the tart is made, so that they can rest and cool in the syrup.

Make cacao pastry.

1. Grate butter, set aside.
2. In a big bowl add pastry flour with cocoa powder ground almonds, grated butter and salt. Mix between your hands until combined. Texture must be grainy.
3. Add moscobado sugar, egg and mix lightly.
4. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
5. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic.
6. Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
7. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake cocoa pastry.

1. Remove teflon sheets and place the pastry over a parchment.
2. Helping with the ring pastry, cut the base and let sit without remove the ring.
3. Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.
4. Remove the excess of pastry with a knife to have a perfect edge.
5. Tap the base with a fork. Refrigerate for 30-40 minutes.
6. Preheat oven 345ºF.
7. Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
8. Bake for 15-20 minutes.
9. Remove ceramic pie weights, brush with beaten egg-white and bake for 5 minutes more.
10. Remove from the oven, with care, and let cool.

Make milk chocolate ganache.

1. Chopped finely milk chocolate, set aside.
2. Pour the cream into a heat-resistant bowl and place in the water bath. Leave until it takes temperature but without boiling.
3. Remove from the heat and add chopped chocolate, mix until smooth.
4. Pour in a medium bowl and let cool completely at room temperature for 30 minutes.
5. Pour the ganache into the base of the tart and let it cool to room temperature. It will take us about 2 hours.
6. Place in the fridge overnight.

SECOND DAY

Make the chocolate chips.

1. Melt the chocolate in a water-bath.
2. Temper until it reaches a temperature of 90ºF (32ºC).
3. Pour on a tray or plate, in my case I use one of methacrylate, and spread until it acquires a thin thickness and a smooth surface.
4. Allow to cool completely at room temperature.
5. With the help of a scraper, slide from the beginning of the chocolate and we will go creatingg chocolate chips.
6. Once we have all done, set aside.

Cut the pears in syrup.

1. About 1 hour before decorating the tart with the pears, remove from the syrup and let them drain very well.
2. Cut in half lengthwise and, using a Parisian spoon, remove the central part with the seeds.
3. Turn the pear, placing the cut side on the board, and laminate without reaching the end to form a fan with it.
4. Repeat the process with the other 2 pears.
   

Garnish.

1. Place the pears on the surface of the tart. We will open each half carefully so that the laminate can be appreciated.
2. Sprinkle a little smashed almonds and some chocolate chips.
3. Serve.

Notes

• It is important that the pears are not too hard (they will hardly taste), nor are they too ripe (they can be undone during cooking). It is necessary to find an intermediate point between a ripe but smooth fruit. I recommend conference pears, they have a lot of flavor, but in its absence you can use pears of water.
• In order to make the tart we will only need 3 pears, but I will specify one extra pear for you in case you have a problem and need another one. If left over, nothing happens because you can eat dessert as it is or with a mascarpone flan. For example ;)
• Can I use freshly brewed coffee instead of instant coffee? Yes, of course. In this case, replace the water with the amount of coffee you add. Ideally, a cup of coffee maker.
  
• The tart is made in a (24.5 cm diameter) 9,6 inches ring pastry.
• To see how to make, stretch and bake the cocoa base you can do it in the video of this post.
• Be very careful when handling chocolate chips. Being very fine, they are very sensitive to the heat of the hands. You can keep the excess chips in an airtight container at room temperature or, if it is very hot, refrigerated.
• Preservation: We can keep it refrigerated in an airtight container for 5-7 days.
  

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