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Ingredients
| 125 g g | Butter Butter | ||
| 175 g g | Flour Flour | ||
| 1 | Egg Yolks Egg Yolk | ||
| 1 pinches pinch | Salt Salt | ||
| 1 tbsp tbsp | Cocoa Powder Cocoa Powder | ||
| 50 g g | Chocolate Chocolate | ||
| 300 g g | Crème Fraîche Crème Fraîche | ||
| 4 large large | Eggs Egg | ||
| 100 g g | Sugar Sugar | ||
| 1 packet packet | Vanilla Pudding Powder Vanilla Pudding Powder | ||
| 900 g g | Pears Pear | ||
| 1 splashes splash | Vanilla Sugar Vanilla Sugar |
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Create new shopping listPear-Helene Tart
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Method
- Pastry:
- Dice the butter and knead it with other pastry ingredients. Add 1 or 2 tablespoons of cold water. Allow dough to cool for 1 hour, roll out between 2 large lined a greased trays (26 x 26 cm) with a (3 cm) high edge. Soak the base for 15 minutes. Cover with baking paper and complain with pods. Pre-bake the ground in the preheated oven at 200* C for 10 minutes.
- Remove the paper and pods, bake the bottom for a further 5 minutes.
- Filling:
- Break up chocolate for the coating, Creme Fraiche, stir eggs and sugar until creamy. Add the chocolate and the pudding powder and stir briefly. Peel the pears, quarter and kernels.
- Remove the tart from the oven and leave to cool, reduce oven temperature to 180* C. Pour the cream onto the ground and spread the pear quarters on top, sprinkling with Bourbon Vanilla sugar. Bake the tart for another 25 minutes until cream becomes firm. On a cake rack, allow to cool, remove the mould and serve cut into pieces.
- Requirements:
- Freezer bag
- Oil for the baking tray
- Baking paper and legumes for blind baking
