TARTE AUX POIRES ET CHOCOLAT

TARTE AUX POIRES ET CHOCOLAT image

Categories Dessert

Yield 8

Number Of Ingredients 16

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Crust-Pate Brisee:
1 1/2 C flour
1 egg yold
3 T sugar
1/4 t salt
7 T unsalted butter
1-2 T cold water
Chocolate and Pears:
5 oz semi-sweet chocolage (finely chopped in food processor)
4-5 ripe pears, peeled, cut in half, cored and sliced thin
Creme mixture:
1 egg
1 egg yold
4 oz creme fresh
1 t vanilla
2 T sugar to sprinkle on top of tart before baking

Steps:

10 inch tart pan with removable bottom. Butter pan and coat with sugar. Make pate brisee and push with finger tips into tart pan. For creme, mix all ingredients thoroughly. Place the chopped chocolate in to the tart pan as even as possible. Peal pears and cut in 1/2; core and thinly slice. Arrange them overlapping on top of the choloate. Cover pears with the creme mixture and sprinkle with sugar. Bake tart on the lowest rack in oven (350 degrees for 25-30 min). After remove from oven, place tart under broiler to brown top of tart.