PEAR-WALNUT CHOCOLATE TART
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side. Chill 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside.
- Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8 to 10 minutes. Drain, then spread the pear on paper towels and let cool completely.
- Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling. Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely.
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
BITTERSWEET CHOCOLATE MINT TART
Steps:
- Preheat oven to 400 degrees F.
- Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside.
- Place hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. Place cooled nuts in food processor. Add 2 tablespoons of the flour and pulse until finely ground. Place the ground nuts, remaining flour, and salt into a large bowl and combine. Combine the confectioners' sugar, brown sugar, and egg yolks. Using a wooden spoon combine the sugars and yolks until sugars dissolve. Add the softened butter and begin to add the flour and nut mixture. When it is well combined, form a ball and knead the dough. Flatten the dough into a disk and wrap it in waxed paper. Refrigerate for 1 hour.
- Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper. Turn the dough out into the tart shell and press gently to line the sides. Trim the excess from the edge. Freeze the tart shell for 10 minutes.
- Line the inside of the tart shell with aluminum foil. Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet. Bake for 15 minutes. Remove the tart shell from the oven. Cool on a rack leaving beans inside. When cool, remove the foil and beans. Reduce temperature to 325 degrees F.
- Place milk in a saucepan. Boil and steep the mint and milk for 10 minutes stirring constantly. Drain and discard the fresh mint. Pour hot milk over chopped chocolate. Let stand for 20 seconds, and then whisk gently. Whisk in the vanilla extract.
- In a large bowl, whisk eggs, yolks, and sugar until blended. Slowly whisk in the chocolate mixture. Using a fine mesh sieve, strain the filling into the cooled pie shell. Bake for 20 minutes or until set. Remove the tart from the oven and cool on a rack. When cool, place in refrigerator until ready to serve.
BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM
Steps:
- Prepare a large bowl of ice water.
- In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
- When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
- Vanilla Ice Cream: Freeze according to machine?s instructions.
- Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
- On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
- For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
- On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.
PEAR AND CHOCOLATE TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
- Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
- Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
- Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
- Preheat oven to 350 degrees.
- Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
- Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 12 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 36 grams, TransFat 0 grams
More about "bittersweet chocolate and pear tart food"
BITTERSWEET-CHOCOLATE TART RECIPE - ALAIN …
Web Dec 6, 2013 In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and …
From foodandwine.com
5/5 Total Time 5 hrs
From foodandwine.com
5/5 Total Time 5 hrs
- In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
- In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
- In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
HOW TO MAKE AN EASY BITTERSWEET …
Web Stir in 1 cup flour. Press mixture evenly into a 9-inch fluted tart pan with a removable bottom. Place the pan on a baking sheet. Bake in a 400° oven for 14 to 16 minutes or until golden brown, covering …
From midwestliving.com
From midwestliving.com
CHOCOLATE AND CUSTARD PEAR TART - OUR BEST BITES
Web Nov 6, 2016 Preheat oven to 375 degrees. To make crust, combine butter and sugar in a stand mixer and beat until well mixed. Add egg and egg yolk and stir until combined.
From ourbestbites.com
From ourbestbites.com
PIES AND TARTS - FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
- French Silk Pie. A thin layer of rich ganache prevents the chocolate filling from making the crust here soggy. If you don't want to make your own pie crust, simply use a 9-inch graham cracker crust.
- Tangerine Curd Tart. Food & Wine's Kay Chun makes this beautiful, sunny-yellow tart for special occasions. It's a standout because she makes the rich and silky curd with fresh tangerine and lemon juices for the perfect balance of tangy and sweet.
- Hazelnut-Rosemary Caramel Tart. According to Jessica Koslow, chef-owner of Sqirl in Los Angeles, their pastry chef, Meadow Ramsey, "makes the best pies and tarts on earth," and we agree.
- Pear-and-Cranberry Slab Pie. Instead of making a traditional two-crust pie in a pie plate, Food & Wine's Justin Chapple makes this free-form, fruit-filled, ginger-laced pie on a baking sheet.
- Minny's Chocolate Pie. Lee Ann Flemming's fudgy pie is as classic as it gets. You can make your own crust, but Flemming uses packaged. All-American Desserts.
- Lazy Mary's Lemon Tart. A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingredients. The Lazy Mary of the recipe title is Mary Constant, a member of the Food52 online community and a Napa winemaker.
- Black-Bottom Peanut Pie. This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top as an ode to his favorite candy bar, Snickers.
- Custard Phyllo Pie With Almonds and Pistachios. For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo is layered with nuts and baked, then drenched with syrup and filled with rich custard.
- Flaky Pear Pie. Grant Achatz's pie, inspired by his mom's, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice.
- Brown Butter Custard Pie with Cranberry Glaze. To make this glorious pie, Momofuku pastry chef Christina Tosi uses a cinnamon-sugar crumb crust, a luscious brown butter filling and a cranberry glaze.
CHOCOLATE-ALMOND PEAR TART RECIPE | BON APPéTIT
Web Sep 14, 2021 Whisk cocoa powder, salt, and 1⅓ cups flour in a medium bowl. Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low …
From bonappetit.com
4.3/5 (11)Author Kristen HallServings 1
From bonappetit.com
4.3/5 (11)Author Kristen HallServings 1
BITTERSWEET BAKING CHOCOLATE SUBSTITUTES - THE SPRUCE EATS
Web Dec 4, 2020 Bittersweet chocolate can also be replaced with unsweetened cocoa powder. However, since cocoa powder contains almost no fat and absolutely no sugar, …
From thespruceeats.com
From thespruceeats.com
CHOCOLATE AND POACHED PEAR TART – SCHARFFEN BERGER
Web Pie Crust. Directions. Combine the wine, sugar, cinnamon, and star anise in a medium saucepan over medium-low heat. Cook, stirring, for 2 mins or until the sugar dissolves. …
From scharffenberger.com
From scharffenberger.com
CHOCOLATE MOUSSE POACHED PEAR TART - SAVORY SIMPLE
Web Feb 11, 2014 Preheat the oven to 375 degrees F. Use a fork to prick numerous holes in the bottom of the dough to prevent air bubbles. Add a layer of aluminum foil and dried beans …
From savorysimple.net
From savorysimple.net
BITTERSWEET CHOCOLATE TART - CHARLOTTE PUCKETTE
Web Preheat the oven to 375°F/200°C. Bake the tart shell for 10 minutes or until evenly browned. Remove from the oven to a cooling rack. Lower the oven temperature to 300°F/150°C. …
From charlottepuckette.com
From charlottepuckette.com
PEAR CHOCOLATE HAZELNUT TART - CHERRY ON MY SUNDAE
Web Apr 6, 2020 Instructions. Preheat oven to 350 degrees F. Use a food processor to pulse 2 cups hazelnuts until finely ground. Combine the ground hazelnuts with 2 tablespoon …
From cherryonmysundae.com
From cherryonmysundae.com
TRIPLE-CHOCOLATE BROWNIES RECIPE | BON APPéTIT
Web 15 hours ago Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large …
From bonappetit.com
From bonappetit.com
CHOCOLATE-ALMOND PEAR TART | FOOD GAL
Web Dec 27, 2021 To make tart shell: Whisk cocoa powder, salt, and 1⅓ cups flour in a medium bowl. Beat butter and sugar in the bowl of a stand mixer fitted with the paddle …
From foodgal.com
From foodgal.com
PEAR AND CHOCOLATE FRANGIPANE TART RECIPE - BBC FOOD
Web Method. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without …
From bbc.co.uk
From bbc.co.uk
RECIPE: PEAR AND CHOCOLATE TART | THE MESSY BAKER
Web Sep 7, 2010 4 ounces best-quality bittersweet chocolate, finely chopped (I didn’t chop the Cacao Barry chips, they melted just fine) 5 or 6 medium-sized dessert pears, preferably …
From themessybaker.com
From themessybaker.com
DRIED PEAR AND CHOCOLATE CARAMEL TART - BHG.COM
Web Mar 4, 2019 Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake …
From bhg.com
From bhg.com
BITTERSWEET CHOCOLATE AND PEAR TART – RECIPES NETWORK
Web Oct 21, 2014 Press dough evenly along bottom and halfway up the sides of an 8-inch round tart pan with a removable bottom. Use waxed paper or buttered fingers to even …
From recipenet.org
From recipenet.org
BITTERSWEET CHOCOLATE TARTS RECIPE - STEPHEN HARRIS
Web Apr 1, 2017 Make the pastry In a food processor, pulse the 3 cups of flour, the confectioners’ sugar, salt and vanilla seeds until combined. Add the butter and pulse until …
From foodandwine.com
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love