Today the chef Maxim de Luca proposed to Catherine, our Reims cook for a day, to prepare a pear-chocolate tart and its crispy almond tile.
To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!
Ingredients
Ganache
– 250 g of Fleurette cream
– 250 g of 54% excellence chocolate
– 1/2 vanilla bean
– 3 pears
– sugar
-vanilla
Crispy tile
– 70 g of flaked almonds
– 150 g of sugar
– 120 g of butter
– 50 g of milk
– 50 g of glucose
– 60 g of flour
Dough
– 250g of flour
– 90 g of icing sugar
– 15 g of ground almonds
– 185 g of softened butter
– 1 egg yolk
Recipe
Preperation
For the dough
Mix the icing sugar and the almond powder with the softened butter then add the egg yolk. Then add the flour. Mix gently on the hook and be careful not to overwork the dough to prevent it from being too elastic.
For the caramelized pear
Wash and cut the pears into brunoise then make a dry caramel in a pan. Add the pears and caramelize. Pour a little water if necessary.
For the crispy tile
In a saucepan, combine the sugar, butter, milk, glucose and bring everything to 120 ° C. Then add the flour, then the flaked almonds. Let cool until completely cool. Form small balls on baking paper and bake at 170 ° C in a ventilated oven. Form right out of the oven.
For the ganache
Bring the cream to a boil with the vanilla pod split in half, add the chocolate off the heat. Mix until well blended. To book.
Assembly
Spread the dough on your work surface, then place it in a pie pan (this is called darker). Leave to rest in the refrigerator, then cook blank at 180 ° C with a dried vegetable. Once the tart is cooked and cooled, add the pears and ganache and let stand 1 hour in the refrigerator.
And all that remains is to taste!