Recipe of the Week - Chocolate and Pear Tart with Cardamom Creme Anglaise

We found this excellent recipe on Spicy Ice Cream. Apparently it was adapted from a Martha Stewart recipe and makes 8 serves.


INGREDIENTS


Chocolate Pastry (this makes enough for 2 tarts)

320g plain flour
60g cocoa
160g caster sugar
160g cold unsalted butter, diced
2 eggs

Filling

160g unsalted butter, room temperature
1 cup almond meal
¾ cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 firm, ripe pears (use 4 if pears are small)

Cardamom Crème Anglaise

3 egg yolks
55g caster sugar
6-8 cardamom pods
250ml milk
250ml pouring cream



METHOD


1. To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.

2. Roll out the pastry to about 3mm thick. Line the base and sides of two 20cm wide tart tins with the pastry, and trim any excess. Alternately, halve pastry, wrap excess in plastic wrap and freeze for up to 6 months. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake at 160°C (320°F) for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes or until firm to the touch. Allow to cool.

3. To make the filling, place butter, almond meal, sugar, eggs, cocoa and vanilla extract in the bowl of a food processor and process until combined. Spread mixture evenly in prepared tart crust. Peel, halve and core pears. Cut into quarters and slice horizontally, but not all the way through. Arrange on top of chocolate mixture, pressing in very slightly.

4. Increase oven temperature to 180°C (350°F). Place pan on baking sheet and bake for 45-50 minutes or until top is puffed and toothpick inserted into the center comes out with only a few moist crumbs attached. Cool completely in pan.

5. In the meantime, make the cardamom crème anglaise. Lightly whisk the egg yolks and sugar together in a bowl. Place the milk, cream and cardamom in a saucepan and bring almost to the boil. Remove from the heat and allow to infuse for 30 minutes. Return to the heat and rewarm. Whisk the hot milk mixture into the egg mixture, and return to the saucepan.

6. Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain through a fine sieve, allow to cool to room temperature, then refrigerate until cold. Crème anglaise will keep refrigerated for one or two days. To serve warm, gently reheat in a saucepan over low heat.


Recipe posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: Spicy Ice Cream