Chocolate pear tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, put flour, 125 g sugar, salt, 1 packet of vanillin sugar, egg yolk, 1 tablespoon cold water and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a roll and cut into 8 slices. Roll out each slice of dough to a circle (approx. 13 cm Ø) on a floured work surface. Place each slice in a greased, flour-spread tartlet mould (10 cm Ø, with lift-off base). Slightly press down the rim and base. Prick the base several times with a fork. Chill for about 40 minutes.

2. 2

   Then bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes on the bottom rack. Remove from the oven, place on a cake rack and allow to cool for about 20 minutes. Remove the tartlets from the ramekins and let them cool on a cake rack. In the meantime, roughly chop the chocolate. Heat the cream in a pot, add the chocolate and dissolve it while stirring. Chill for about 1 hour until the chocolate cream begins to set.

3. 3

   In the meantime, wash, peel and quarter the pears and cut out the core. Cut quarters into slices. Bring lemon juice, 2 tablespoons sugar, 1 packet vanilla sugar and 750 ml water to the boil in a saucepan, add pear wedges, bring to the boil again briefly and cook over a low heat for 2-3 minutes. Carefully lift out and drain very well on kitchen paper. Wash the grapes, pluck from the panicles, drain very well

4. 4

   Stir the chocolate cream briefly and fill into the tartelets with a tablespoon. Spread the fruit on top and press down gently. Chill the tartelettes for another 45 minutes. Dust with icing sugar and decorate with lemon balm leaves

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
590 kcal

CARBS
67 g

FATS
32 g

PROTEINS
6 g