Thanks to this recipe you will be able to serve a lovely dessert that will impress your guests and friends!
Ingredients
Tartlet base
- 70 g whole-wheat flour
- 70 g spelt flour
- 50 g dark chocolate melted
- 1290 g chilled butter cut into pieces
- 80 g icing sugar
- 150 g hazelnuts chopped
- 1 egg
Chocolate filling
- 200 g chilli chocolate (or dark chocolate)
- 50 g Butter softened
- 70 g birch sugar (or 100g white/brown sugar)
- 100 g hazelnuts whole
- 40 g whole-wheat flour
- 140 ml full cream
- 2 eggs
Poached pears
- 3 pears
- 1 l water
- 4 tbsp birch sugar
- 1 pinch vanilla
Servings:
Units:
Instructions
Tartlet base
- Mix all the ingredients together (either by hand or in a food processor) until the mixture forms a ball.
- Cover and chill for at least 15 minutes.
- Roll out 4 to 5mm and prick the tart bases.
- Preheat the oven at 175° C.
Chocolate filling
- eat the butter and sugar together.
- Add the eggs and mix well.
- In a saucepan, heat the cream to a boil.
- Pour the cream on top of the chocolate (preferably chopped in a separate bowl).
- Mix the chocolate and cream together until the chocolate has completely melted. The mixture needs to be smooth and shiny.
- Add the chocolate mixture to the eggs, sugar and butter.
- Mix the mixture one more time.
- Add the flour and hazelnuts, and mix well.
Poached pears
- In a saucepan, add 1 litre of water, 4 tbsp of birch sugar and the vanilla.
- Peel the pears et add them whole into the mixture.
- Heat over medium heat and cover.
- Once boiled, let it cook for 10-15 mins until the pears are cooked. Be careful, the pears still need to be firm.
Assembling the tartlets
- Place the chocolate filling at the bottom of each tartlet.
- Cut the pears and place them on top of the chocolate filling.
- Bake for 12 to 15', until the dough is cooked.
- Allow to cool and unmould.
What do you think?