Last week, there was a big request for "poires au chocolat" from my children. Since I had the time (and the desire) to bake, I decided to improve my usual recipe and make these tartelettes (inspired by Helen from Tartelette). They were a big hit! Plus, since I baked too much dough, I was able to freeze some for another batch in the near future. Really worth the time....Bon Appétit!
Ingredients (8 tartelettes)
For the dough:
- 1 stick (114g) butter at room temperature
- 3/4 cup (95g) of powder sugar
- 1 egg
- 1 1/2 cup (190g) all purpose flour
- 2 tablespoons (20g) cornstarch
- Pinch of salt
For the filling:
- 1 stick (114g) butter, softened
- 1/2 cup (50g) of hazelnut flour
- 1/2 cup (50g) of almond flour
- 1/4 cup (60ml) of heavy cream
- 2 eggs
- 2 teaspoons (10ml) Vanilla extract
- 3 pears (ripe), sliced
- 1 bittersweet chocolate bar (100g)
- 2 tablespoons of water
- Almond slices (for decoration)
Preparing the dough:
- In a stand mixer, whip the butter and sugar together until the butter reaches a lighter color.
- Add the egg and mix.
- Add the flour, cornstarch and salt, mix briefly (you don't want to work the dough in the bowl).Take all the dough out of the mixing bowl and put in on a board (sprinkled with flour). Make a disk, wrap in plastic wrap and refrigerate for one hour.
- Preheat oven to 350°F (180°C) . Put Parchemin Paper on a baking sheet.
- After one hour, take half of the dough (the other half can be frozen) and make it 1/4 inch (0.6 cm) thick. Make 8 3-inch rounds (7.5 cm), put them on the baking sheet and cook for 8-10 minutes.
- Once cooked, let cool in the kitchen.
For the filling:
- Preheat oven to 350°F (180°C)
- In a food processor, mix all ingredients together (except the heavy cream) until smooth.
- Add the cream but do not wisk it with the food processor, use a wooden spoon instead to stir. Refrigerate for 30 minutes.
- Place the 8 rounds in 8 pastry rings of the same size. Divide the filling into the 8 rings and bake for 20 minutes.
- Once cooked, let cool.
Finishing up (just before serving)
- Peal the pears and slice them
- Divide the pear slices on the 8 tartelettes
- In a double-boiler, melt chocolate with water. Whisk until smooth and pour on the pear.
- Add a few almond slices for decoration.
- Serve while chocolate is still warm
My personal comments:
- The hazelnut-almond filling is so good that you could just bake it and make cookies.
- I did not poach the pears because mine were really soft. If yours are hard, you might want to poach them (halved) for a few minutes in water and vanilla extract.
- You could make the chocolate sauce in the microwave. It's faster!
- The 3-inch rings are big for children. Mine ate one whole tartelette each but next time, I'll bake smaller ones for the children.