Desserts/ Fruits/ Sweet Snacks

Pear, Lime and Chocolate Tart

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

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Serves: 6-8 Difficulty: Medium Price: $
Cooking Time: 1 hour 1/2

Ingredients

  • 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

Instructions

1

Make a syrup: boil in a small saucepan the water, sugar, vanilla powder, the lime zest and lemon juice.

2

Add one pear peeled and cut in pieces.

3

Let cook at low heat with cover for 40 minutes.

4

During that time, spread the pastry, place it in your buttered mold and bake 17 minutes.

5

5 minutes before the end of syrup cooking, place the gelatines sheets into cold water.

6

Mix the syrup and cooked pear cubes with a hand mixer and add the gelatine sheets. Mix a little.

7

Let cool down at room temperature.

8

Check the consistency from time to time. When the syrup gets more compact, mix it gently with the mascarpone. Set aside in your fridge.

9

Whisk the cream until you get a chantilly cream (do not add sugar here).

10

Add the chantilly cream to the mascarpone/syrup with a spatula.

11

Set aside in your fridge for 10 minutes.

12

Pour the mousse onto the baked pastry.

13

Peel the second pear and slice it with a mandoline. Place the slices on the boarder of the tart.

14

Set aside in your fridge until serving.

Notes

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.

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2 Comments

  • Reply
    Sbalic Lucie
    Thursday November 5th, 2020 at 06:52 PM

    Bonjour Emmanuelle
    Puis je réaliser cette recette le matin et la servir au déjeuner svp? Merci

    • Reply
      Emma
      Friday November 6th, 2020 at 06:33 AM

      Oui Lucie, bien entendu 🙂

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