Chocolate Pear Tart

Name: Chocolate Pear Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 195 g Sugar; 50 g Flour; 50 g Cornstarch; 20 g dark cocoa powder; 1 1/2 TSP. Baking Powder; 1 can(s) (850 ml) Pear halves; 500 g Mascarpone; 1 package Vanillin sugar; 4 sheets Gelatine; 400 g Whipped cream; 4 TABLESPOONS Williams Christ Pear Brand; 100 g Dark chocolate coating; 2-3 Baby pears (canned); 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
195 g Sugar
50 g Flour
50 g Cornstarch
20 g dark cocoa powder
1 1/2 TSP. Baking Powder
1 can(s) (850 ml) Pear halves
500 g Mascarpone
1 package Vanillin sugar
4 sheets Gelatine
400 g Whipped cream
4 TABLESPOONS Williams Christ Pear Brand
100 g Dark chocolate coating
2-3 Baby pears (canned)
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 125 g of sugar. Stir in egg yolks. Mix flour, starch, cocoa and baking powder and fold into the mixture. Grease a springform pan (26 cm Ø). Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
2
Remove the base from the oven, remove from the mould after approx. 10 minutes and allow to cool. Put the pears in a sieve and drain them, collecting the juice. Mix mascarpone, 70 g sugar, vanillin sugar and 100 ml pear juice. Soak gelatine in cold water. Whip the cream until stiff. Remove 1/3 of the mascarpone and 1/3 of the whipped cream and chill. Cut pear halves into 4 slices each. Cut the sponge cake in half horizontally. Sprinkle both halves with 2 tablespoons of pear brandy each. Place a cake ring around a base and cover the base with the pear slices. Squeeze the gelatine, dissolve it and mix it with 3 tablespoons of mascarpone and stir into the rest of the cream. Chill the cream for about 10 minutes, then fold in the cream. Spread the cream on the base and smooth it down. Place the 2nd base on top and refrigerate the cake for about 1 hour.
3
Sprinkle both halves with 2 tablespoons of pear brandy each. Place a cake ring around a base and cover the base with the pear slices. Squeeze the gelatine, dissolve it and mix it with 3 tablespoons of mascarpone and stir into the rest of the cream. Chill the cream for about 10 minutes, then fold in the cream. Spread the cream on the base and smooth it down. Place the 2nd base on top and refrigerate the cake for about 1 hour. Chop the chocolate coating and carefully melt it in a bowl over a warm water bath. Place on a cold marble or porcelain board and spread thinly. Allow the chocolate coating to set. As soon as the chocolate has just set, remove the chocolate with a spatula and chill. Mix the cream and mascarpone. Remove the cake from the ring and spread it all around. Cut baby pears into thin slices. Decorate the cake with chocolate rolls and pear slices
4
Place on a cold marble or porcelain board and spread thinly. Allow the chocolate coating to set. As soon as the chocolate has just set, remove the chocolate with a spatula and chill. Mix the cream and mascarpone. Remove the cake from the ring and spread it all around. Cut baby pears into thin slices. Decorate the cake with chocolate rolls and pear slices
5
waiting time approx. 1 1/2 hours