Mini tart with pear and chocolate
6 servings
60 minutes
French classics are always in fashion. Classic tart in a mini version.
1
First, we need to knead the shortcrust pastry.
2
Sift the flour and add butter to it. Rub the butter and flour together by hand until homogeneous. Add 2 egg yolks and 50 grams of cold water, along with a pinch of salt and sugar. Knead the dough. A pinch more flour may be needed. The dough should not stick to your hands and should be soft and uniform. If everything is ready, wrap it in plastic wrap and place it in the refrigerator for 20-30 minutes.
- Wheat flour: 250 g
- Butter: 125 g
- Egg yolk: 2 pieces
- Water: 50 ml
- Salt: pinch
- Sugar: pinch
3
While our dough waits in the fridge, we will make the filling. For this, we will peel 2 medium pears and remove the core, which we won't need. You can cut the pear as you wish. The main thing is that it fits in the baking dish.
- Pears: 2 pieces
4
Now we need to make an egg-milk mixture. In a saucepan, whisk together 3 chicken eggs, milk, and cream with a pinch of salt and sugar.
- Chicken egg: 3 pieces
- Milk: 120 ml
- Cream 20%: 120 g
- Salt: pinch
- Sugar: pinch
5
Let's prepare ganache. It's a very simple French cream. Melt dark chocolate with butter and cream in a water bath, adding a couple of pinches of sugar.
- Chocolate: 200 g
- Butter: 125 g
- Cream 20%: 120 g
- Sugar: pinch
6
When everything is ready, take the dough out of the fridge, roll it out thinly and divide it according to the size of your baking molds. Grease the molds with butter beforehand. Place the dough in them, add the pear on top and pour in the egg-milk mixture not completely.
- Butter: 125 g
7
Bake in the oven for 20-25 minutes at 160 C.
8
After taking the desserts out of the cupboard, let them cool for 10 minutes and cover them with melted chocolate. Place in the fridge until the chocolate hardens.