I know I mention it quite often, I’m a member of a Facebook group of mums who help each other with tips about cooking and baking. A few days ago, I had made a delicious syrup, in a rather large quantity. I didn’t know what to do with the remaining part. A mother, Marie-Christine, suggested an idea… So here it is, my Marie-Christine pear, lime and chocolate tart!!
First of all, thank you Marie-Christine!! Sometimes, you just need a little extra push to get beyond your habits. I hope you will like the recipe!!!
As I said I had a syrup made with pears and lime that I used to make a super smooth mousse. Nothing very complicated here, just mascarpone, a no sugar chantilly cream and the syrup…
For a change, I made my chocolate and almond shortcrust pastry (super yummy!!). But you can also use the usual shortcread pastry or the shortcrust pastry.
A few slices of fresh pear, melted chocolate for the decoration and that’s it!!
(The below quantities will be perfect for a 22 cm diameter tart).
Did I convince you?
Let’s do this!!
The recipe, Chef!
Pear, Lime and Chocolate Tart
- 1 chocolate and almond pastry
- 150 g sugar
- 1 pear
- 60 g water
- 1 pinch vanilla powder
- One lime zest (one lemon, one orange, or half grapefruit)
- 1/2 lemon juice
- 2 sheets of gelatine
- 125 g mascarpone
- 125 g liquid cream (30% fat)
- 1 pear
Make a syrup: boil in a small saucepan the water, sugar, vanilla powder, the lime zest and lemon juice.
Add one pear peeled and cut in pieces.
Let cook at low heat with cover for 40 minutes.
During that time, spread the pastry, place it in your buttered mold and bake 17 minutes.
5 minutes before the end of syrup cooking, place the gelatines sheets into cold water.
Mix the syrup and cooked pear cubes with a hand mixer and add the gelatine sheets. Mix a little.
Let cool down at room temperature.
Check the consistency from time to time. When the syrup gets more compact, mix it gently with the mascarpone. Set aside in your fridge.
Whisk the cream until you get a chantilly cream (do not add sugar here).
Add the chantilly cream to the mascarpone/syrup with a spatula.
Set aside in your fridge for 10 minutes.
Pour the mousse onto the baked pastry.
Peel the second pear and slice it with a mandoline. Place the slices on the boarder of the tart.
Set aside in your fridge until serving.
You can add melted chocolate for have a nice decoration. You won't use the total chocolate almond shortcrust pastry, use the remaining part for another tart or keep it in your freezer.
Sbalic LucieThursday November 5th, 2020 at 06:52 PM
Puis je réaliser cette recette le matin et la servir au déjeuner svp? Merci
EmmaFriday November 6th, 2020 at 06:33 AM
Oui Lucie, bien entendu 🙂