Poached Pear Frangipane Tart

Frangipane:

1 1/2 cup almond flour

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon Almond extract

In an electric mixer, beat butter and sugar.

Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.

Pâte Sucrée:

1 3/4 cups flour

1/2 cup (100 grams) butter, cubed and softened

1 cup confectioners' cugar, sifted

Pinch of salt

2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.

Blind bake for 15 minutes.

Poached Pear:

4 Pears

4 cups water

3 tablespoons honey

1/2 cup sugar

1 teaspoon lemon zest.

1/2 teaspoon All Spice

2 Cinnamon sticks

Peel, slice in half and remove core of pears.

In a medium saucepan, boil water, sugar, lemon zest and honey.

Add All spice and cinnamon sticks.

Add the pears and let it simmer for 45-50 minutes or when pears are very soft.

Disregard the water and let pears cool down.

To assemble:

Line frangipane on your tart.

Place pears over Frangipane.

Bake for 25-30 minutes.

Cool on a wire rack.

Sprinkle confectioner's sugar.

Enjoy!

Chocolate Tart

I've been in the mood for a nice chocolate tart. You know, the kind that makes you want to have another slice but your mind tells you don't or you will regret it. I came upon Paul A Young chocolate tart recipe. Paul A Young is a British chocolatier .... I've personally never had the pleasure of tasting any of his creations but I do own his beautiful book called "Adventures with Chocolate". This recipe is from his book. I did make some adjustments to it.
Also, please take a moment to watch his video at the bottom of the page .... He seems to be a passionate man, an artist, and I think a romantic.... and he LOVES chocolate!

This chocolate tart is so delicious .... trust me ... give it a try!

Chocolate dough:

12 tablespoons unsalted butter, at room temperature

1/3 cup sugar

2 egg yolks

2 tablespoons water

1 3/4 cup flour

3 tablespoons cocoa powder

Chocolate filling:

6 ounces 64% chocolate

1 cup light brown sugar

3/4 cup heavy cream

Dough:

In an electric mixer, cream butter and sugar until light and creamy. 

Add egg yolks and water, mix well.

Gradually add flour and cocoa powder until a dough is formed.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Set oven to 350 degrees.

Cut out a round parchment paper that will fit in your tart pan.

Roll out dough on a lightly floured surface.

Line the pan with the dough.

Prick the dough few times with a fork.

Refrigerate dough for 15 minutes.

Place parchment paper over dough and fill with a layer of pie weights.

Bake for 18 minutes.

Remove parchment paper and pie weights.

Bake for another 8 minutes.

Cool for at least 2 hours.

Filling:

Place chocolate and sugar in a medium heatproof bowl.

In a small saucepan bring cream to a boil.

Pour cream over chocolate and let it rest for 30 seconds.

Whisk until glossy and thick.

Pour over cooled tart shell.

Refrigerate for 2 hours.

Enjoy!

Strawberry, Blueberry and Raspberry Tart

 I absolutely love a nice strawberry tart. I came across these beautiful strawberries at the market and since I already had some raspberries and blueberries, I decided to make a berry tart. The filling is so delicious ..... it's a mix of crème pâtissière and crème chantilly. 

Michel Roux Recipe
Crème Pâtissière:

6 egg yolks
1/2 plus 2 tablespoons sugar
1/4 cup flower
2 cups milk - I used 1%
2 tablespoons vanilla


Whisk egg yolks and sugar in a bowl to a light ribbon consistency.
Whisk in the flour.
In a pan, heat milk and vanilla.
As soon as it comes to a boil, pour it onto the egg yolk mixture, stirring as you go.
Mix well, return to the same pan.
Bring to a boil over medium heat, stirring non stop with a whisk.
After few minutes, you should have a thick consistency.
Pour it in a bowl and cover it with plastic wrap.
Once cooled, store it in the refrigerator for up to 3 days.

Note: If you desire a chocolate crème pâtissière, add 3 oz melted semisweet chocolate to the crème pâtissière before cooling.

Crème Chantilly:

1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar

Whip cream and sugar until you get a thick consistency.
Store in the refrigerator until ready to use.

Pâte sucrée:

1 3/4 cups flour
1/2 cup (100 grams) butter, cubed and softened
1 cup confectioners' cugar, sifted
Pinch of salt
2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.


Preheat oven to 350 degrees
Have a 10 inch tart pan ready.
Cut out a 10 inch parchment paper.
Unwrap dough and roll out to a large circle, on a lightly floured counter.
Line the tart pan with the dough.
Cut out the edges.
Prick the pastry base few times with a fork gently-you don't want to make holes in the dough
Line the tart shell with the round parchment paper.
Fill with a layer of pie weights.
Bake for 20 minutes.
Remove pie weight and parchment paper.
Bake for another 10 - 12 minutes.
Remove form oven and let it completely cool on a wire rack.


To assemble:

Fold in 1/2 of your crème pâtissière with the crème chantilly.
Fill the tart shell with the mixed crème.
Arrange berries as you wish over the crème.
Sprinkle some toasted almonds.
and enjoy!