Chocolate pear tart

Name: Chocolate pear tart
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 1/2 bars (à 100 g) dark chocolate; 1 1/2 (100 g each) Milk chocolate bars; 3 (250 g each) Cup of whipped cream; 3 Eggs (size M); 1 pinch Salt; 75 g Sugar; 1 package Vanillin sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 10 g Cocoa powder; 2 can(s) (425 ml each) Pears (half fruit); 50 g Strawberry Jam; 4 Baby pears (a.d. glass); 7-10 Tbsp Mint; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 1/2 bars (à 100 g) dark chocolate
1 1/2 (100 g each) Milk chocolate bars
3 (250 g each) Cup of whipped cream
3 Eggs (size M)
1 pinch Salt
75 g Sugar
1 package Vanillin sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
10 g Cocoa powder
2 can(s) (425 ml each) Pears (half fruit)
50 g Strawberry Jam
4 Baby pears (a.d. glass)
7-10 Tbsp Mint
baking paper

Directions

1
Put a bar of dark chocolate (20 grams) aside. Roughly chop the remaining chocolate. Heat the cream and chocolate in a saucepan over medium heat while stirring (must not boil). Pour the chocolate cream into a mixing bowl and put in a very cool place for four hours. In the meantime, separate the eggs. Beat the egg whites, a pinch of salt and three tablespoons of cold water with the whisks of the hand mixer until stiff. Gradually add sugar and vanillin sugar. Carefully stir in the egg yolks.
2
Sift the flour, starch, baking powder and cocoa onto the egg foam mixture. Carefully fold in with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15 to 18 minutes. Remove the sponge cake from the oven. Remove from the edge of the springform pan with a knife. Turn the sponge onto a cake rack and let it cool down. Cut the cooled base once crosswise. Drain pears well on a sieve and then dab with kitchen paper. Whip the cooled chocolate cream in three portions with the whisk of the hand mixer. Spread the lower base with stirred jam. Remove 1/3 of the chocolate cream. Spread half of it on the jam and cover with pears. Spread the second half of the third on top.
3
Turn the sponge onto a cake rack and let it cool down. Cut the cooled base once crosswise. Drain pears well on a sieve and then dab with kitchen paper. Whip the cooled chocolate cream in three portions with the whisk of the hand mixer. Spread the lower base with stirred jam. Remove 1/3 of the chocolate cream. Spread half of it on the jam and cover with pears. Spread the second half of the third on top. Place the second cake base on top and press down gently. Spread the remaining chocolate cream on the cake. Halve the baby pears. Peel off the chocolate bar with an asparagus peeler from the chocolate bar that has been put aside. Decorate the cake with halved baby pears and chocolate rolls. Serve decorated with mint as desired. Makes twelve pieces
4
Place the second cake base on top and press down gently. Spread the remaining chocolate cream on the cake. Halve the baby pears. Peel off the chocolate bar with an asparagus peeler from the chocolate bar that has been put aside. Decorate the cake with halved baby pears and chocolate rolls. Serve decorated with mint as desired. Makes twelve pieces