Pear and rum ball tart

Name: Pear and rum ball tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g Butter or margarine; 225 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS + 400 g whipped cream; 100 g Chocolate flakes "whole milk"; 5 (approx. 1000 g) Pears; 75 ml Lemon juice; 150 g Milk couverture and dark chocolate; 2 TABLESPOONS Williams Christ pear brandy (40 % vol.); 7-10 Tbsp Fat and flour; 7-10 Tbsp Rum balls, pear wedges and mint

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g Butter or margarine
225 g Sugar
1 pinch Salt
2 packages Vanillin sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS + 400 g whipped cream
100 g Chocolate flakes "whole milk"
5 (approx. 1000 g) Pears
75 ml Lemon juice
150 g Milk couverture and dark chocolate
2 TABLESPOONS Williams Christ pear brandy (40 % vol.)
7-10 Tbsp Fat and flour
7-10 Tbsp Rum balls, pear wedges and mint

Directions

1
Cream fat, 125 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Add the eggs one by one and stir in. Mix flour and baking powder and stir in alternately with 3 tablespoons of cream. Stir in chocolate flakes. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.
2
Remove from the oven, place on a grid and let it cool in the mould. In the meantime, wash, peel, halve, core and sprinkle pears with lemon juice. Bring 1 1/2 litre water and 100 g sugar to the boil in a large, wide saucepan. Add pears with lemon juice, bring to the boil and simmer at low heat for 12-20 minutes (depending on the type of pear). Carefully lift out with a skimmer and drain well. Leave to cool. In the meantime, chop the chocolate coating coarsely and melt on a hot water bath at low heat. Remove from the stove and let it cool down a little. Whip 400 g cream with the whisk of the hand mixer until stiff, sprinkle in 1 sachet of vanilla sugar. Remove the base from the springform pan, place on a cake plate and close a cake ring tightly around it. Sprinkle the cake base with pear brandy. Dab pears dry with kitchen paper.
3
Remove from the stove and let it cool down a little. Whip 400 g cream with the whisk of the hand mixer until stiff, sprinkle in 1 sachet of vanilla sugar. Remove the base from the springform pan, place on a cake plate and close a cake ring tightly around it. Sprinkle the cake base with pear brandy. Dab pears dry with kitchen paper. Stir 3 tablespoons of the whipped cream into the melted chocolate coating. Then let it run into the remaining cream while stirring. Spread 2 tablespoons of the chocolate cream thinly on the base. Spread pears evenly on top and spread the rest of the chocolate cream loosely. Chill the cake for about 5 hours. Carefully loosen the cake ring with a knife. Serve the cake decorated with rum balls, pear wedges and mint
4
Then let it run into the remaining cream while stirring. Spread 2 tablespoons of the chocolate cream thinly on the base. Spread pears evenly on top and spread the rest of the chocolate cream loosely. Chill the cake for about 5 hours. Carefully loosen the cake ring with a knife. Serve the cake decorated with rum balls, pear wedges and mint