Layered Pear Tart with Chocolate
This turned even more delicious than I expected! The chocolate in this dessert balances out the fruitiness of the pears and crisp dough. Its very similar to a chocolate croissant with pears. You can use dark or milk chocolate depending on your taste. If you don’t like it so sweet, you can add lemon or orange juice into the syrup. Better to serve warm with ice cream but even cold it’s so good!
Layered Pear Tart with Chocolate Recipe
By Published: February 14, 2014
- Yield: 8-10 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
This turned even more delicious than I expected! The chocolate in this dessert balances out the fruitiness of the pears and crisp …
Ingredients
- 250 g (0.55lb) puff pastry
- 1 pear
- 90 g (3.2oz) chocolate
- 2 tbsp brandy (cognac)
- 4 tbsp brown sugar
- half tsp cinnamon
- mint leaves, for decoration
Instructions
- Melt the sugar in a skillet with 1 tablespoon of water, bring to a boil and remove from heat. Clean the pear inside, cut into thin slices, drizzle with brandy and gently mix. Cut a piece of dough to 2 strips 1cm wide. Roll out the remaining dough into a rectangle about 15 cm in length. Visually divide the dough into 3 vertical pieces. Grate the chocolate, mix with the cinnamon and distribute evenly half of the chocolate to central part of the dough. Cover with one part of third, distribute evenly with remaining chocolate and cover with another third of the dough.
- Lightly squeeze the open edges of the dough so that they stick together. From the cut pastry strips make a border and attach to the side of the puff pastry. Brush the top of the pastry with sugar syrup (but not the side borders!) then place pear slices on top. Sprinkle pears with the remaining syrup and bake in preheated oven at 400C (390F) until golden brown for about 25-30min. Then sprinkle dessert with finely chopped mint on top.
WordPress Recipe Plugin by ReciPress
