Hello my lovelies!!
Yann Couvreur kinda whispered today’s recipe in my ears… Here is my almond, pear and chocolate tart.
Why is that, you may ask… Simply because I tried his Cake of the Kings a while ago and that the quantities for his almond cream were over evaluated according to my modest opinion…
And as this cream should be used within 48 hours, and that you need 3 days (yes, I know … 3 days) to make the appropriate puff pastry (that’s what the chef says…), I was stuck with my piping bag half full with almond cream after stuffing my cake of the kings.
Quick overview of the kitchen… I see pears… I see chocolate chips (out the cupboard because my little monsters never put things back in place!! 😉 ), and there I go!
For an even better taste, I decided to make my chocolate and almond shortcrust pastry and that was it!! You can obviously choose to make a puff pastry, a shortcrust pastry or a shortbread pastry. I always recommend to make the pastry the day before.
The ingredient quantities I mention are perfect for a 26 cm diameter tart. On my picture, it’s only a 22 cm diameter one, hence the 5 half pears.
My kMix for the pastry and the almond cream
A sauce pan for the vanilla custard
A good whisk
My icing mini spatula by Fackelmann
And my rolling pin.
Shall we try it?
The recipe, Chef!
My Almond, Pear and Chocolate Tart
- 90 g icing sugar (for the chocolate pastry)
- 30 g almond powder (for the chocolate pastry)
- 225 g flour (for the chocolate pastry)
- 1 egg (for the chocolate pastry)
- 1 pinch of salt (for the chocolate pastry)
- 150 g butter at room temperature (for the chocolate pastry)
- 1 pinch vanilla powder (for the chocolate pastry)
- 15 g unsweetened cocoa (for the chocolate pastry)
- 85 g milk (for the vanilla custard)
- 1 egg yolk (for the vanilla custard)
- 11 g sugar (for the vanilla custard)
- 8 g flour (for the vanilla custard)
- 8 g butter (for the vanilla custard)
- 100 g butter at room temperature (for the almond cream)
- 100 g icing sugar (for the almond cream)
- 100 g almond powder (for the almond cream)
- 11 g flour (for the almond cream)
- 65 g beaten eggs (for the almond cream)
- 10 g rhum (for the almond cream)
- 4 larges pears
- 1 handful chocolate chips
The day before, make the chocolate and almond shortcrust pastry.
Place the icing sugar, almond powder, pinch of salt and vanilla, the soft butter in you food processor. Mix until you get an homogeneous mixture.
Add the egg, mix again.
Sift the flour and cocoa and mix some more.
Place your pastry in a cling film and set aside in your fridge for at least 2 hours.
Make the vanilla custard.
Mix the egg yolk, sugar and flour until you get an homogeneous mixture.
Heat the milk and when it starts boiling add it to the previous mixture.
Place the whole thing back into your sauce pan and heat at medium heat whilst whisking.
Stop when your cream is thick. Add the butter right away and whisk.
Pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.
Make the almond cream.
Mix the butter, icing sugar, almond powder and flour.
Then add the beaten egg and rhum.
Place the cream for 10 minutes in your fridge, then mix it with the vanilla custard (use a spatula).
Set aside in your fridge again.
Preheat your oven at 180 degrees.
Spread your chocolate and almond shortcrust pastry and place it in a buttered mold.
Pour the cream and flatten with a spatula.
Peal and cut the pears and place them as shown on the photos.
Spread chocolate chips.
Bake 45 minutes (the cream should get golden).
Let cool down on a grid before eating.
To get the 65 g of beaten eggs, you will need 2 eggs. Weigh 65 g once beaten, and get rid of the rest.