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Receta Chocolate Pear Tart
by Global Cookbook

Chocolate Pear Tart
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  Raciónes: 6

Ingredientes

  • 9 Tbsp. Unsalted butter
  • 9 Tbsp. Confectioners' sugar, sifted
  • 1 1/2 c. All-purpose flour, sifted unbleached
  • 6 ounce Semisweet chocolate, or possibly bittersweet
  • 2 Tbsp. Unsalted butter
  • 2 c. Water
  • 1 c. Sugar
  • 1 tsp Vanilla extract
  • 1 x Strip lemon peel, (3 inch)
  • 1/2 x Cinnamon stick Splash of Cognac
  • 4 x Pears, Bosc
  • 1 jar apricot preserves, (12 oz)
  • 2 Tbsp. Curacao, orange liqueur or possibly Pear brandy
  • 1/4 c. Sliced almonds, toasted

Direcciones

  1. To make the shortbread crust, cream together the butter and sugar. Blend in= the flour to make a soft dough. Add in 1 more Tbsp. butter if the mix won't incorporate all the flour.
  2. Preheat the oven to 350F. Pat the dough proportionately by hand into the bottom and 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a fork. Bake for 12 to 15 min, till golden. Let cold completely.
  3. Heat the chocolate and butter in a double boiler over simmering water.
  4. Spread on the bottom and up the side a little to hide the 'seam' of the the tart shell and let cold till the chocolate hardens.
  5. To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me which the pears were peeled by slicing; the roundness is sharpened into an 8-sided geometry which is quite attractive.)
  6. Bring the water and sugar to a boil over medium heat in a large saucepan, stirring only till the sugar is dissolved. Add in the vanilla, lemon peel, cinnamon and Cognac and cook for 5 min. Add in the pears and poach for 10 to 15 min, till they can be easily pierces with a sharp paring knife.
  7. Let cold in the syrup.
  8. For the glaze, put the apricot preserves in a food processor fitted with the steel blade and process till smooth. Strain and add in the liqueur.
  9. To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch slices (as proportionately as possible across all pears) and arrange carefully in the tart shell, stem ends at the center. (Photo shows 7-halves - not all 8 - in the wheel.) Brush the pears with some of the apricot glaze and sprinkle with the toasted almonds.
  10. Use a hot or possibly heated sharp knife to cut wedges.
  11. Cooking: Parties, Picnics & Celebrations
  12. NOTES : Menu "Black Tie Dinner in Beverly Hills" A dramatic dessert, fruit and chocolate.
  13. Makes one 10-inch tart. By using a springform pan, is 'tres elegante'