Chocolate Pear Tart

Name: Chocolate Pear Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 100 g Sugar; 75 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 30 g + some cocoa powder; 2 sheets Gelatine; 200 g white couverture; 1 can(s) (850 ml) Pears; 700 g Whipped cream; 100 g Milk chocolate; 200 g Dark chocolate; 3 Baby pears (canned); 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
100 g Sugar
75 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
30 g + some cocoa powder
2 sheets Gelatine
200 g white couverture
1 can(s) (850 ml) Pears
700 g Whipped cream
100 g Milk chocolate
200 g Dark chocolate
3 Baby pears (canned)
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add sugar. Add the egg yolks one by one and stir in. Mix flour, starch, baking powder and 30 g cocoa, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Let the sponge cake cool down in the tin on a cake rack. Soak the gelatine. Chop the chocolate coating, melt over a warm water bath and let it cool down a little. Remove the base from the mould and cut through once. Place a cake ring around the lower cake base. Drain the pears on a sieve. Whip 300 g cream until stiff. Dissolve the gelatine and fold into the cream. Carefully fold the white couverture into the cream. Pour some white cream on the cake base. Spread pears on top and spread the rest of the cream on top. Cover with the top cake base. Chill for about 30 minutes. Roughly chop the chocolate, melt it over a warm water bath and let it cool down a little.
3
Dissolve the gelatine and fold into the cream. Carefully fold the white couverture into the cream. Pour some white cream on the cake base. Spread pears on top and spread the rest of the cream on top. Cover with the top cake base. Chill for about 30 minutes. Roughly chop the chocolate, melt it over a warm water bath and let it cool down a little. Whip 400 g cream until stiff. Carefully fold the chocolate into the cream. Remove the cake from the cake ring and spread the chocolate cream all around. Press dents into the cream with a spoon. Chill the cake for about 1 hour. Drain the baby pears on a sieve and cut them in half. Decorate the cake with the pear halves and dust with cocoa
4
Whip 400 g cream until stiff. Carefully fold the chocolate into the cream. Remove the cake from the cake ring and spread the chocolate cream all around. Press dents into the cream with a spoon. Chill the cake for about 1 hour. Drain the baby pears on a sieve and cut them in half. Decorate the cake with the pear halves and dust with cocoa