Pear Mens Tart

Ingredients

Directions

1. 1

   Heat 500 g cream in a saucepan. Break chocolate into pieces and dissolve in the cream while stirring. Put chocolate cream in a mixing bowl and refrigerate for 4-5 hours. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 100 g sugar at the end. Then add the egg yolks one after the other and fold in. Mix flour, 50 g starch, cocoa and baking powder and sieve onto the egg foam. Carefully fold in.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let the sponge cake rest in the mould for 5 minutes, then remove from the mould and let it cool down on a cake rack. Peel and halve the pears and cut out the core. Cut the pears into thin slices. Boil up the pear slices, 250 ml pear juice, remaining sugar, 1 sachet vanillin sugar, lemon juice and zest. Simmer for 4-5 minutes until the pear pieces are soft. Mix the remaining cornflour, pear juice and pear brandy. Stir into the pear compote and bring to the boil again briefly. Remove lemon peel. Cut the sponge cake once and place a springform pan rim or cake ring around the bottom. Place the compote on the sponge cake base and cover with the second base. Let it cool down. Whip the chocolate cream with the whisk of the hand mixer until creamy.

3. 3

   Mix the remaining cornflour, pear juice and pear brandy. Stir into the pear compote and bring to the boil again briefly. Remove lemon peel. Cut the sponge cake once and place a springform pan rim or cake ring around the bottom. Place the compote on the sponge cake base and cover with the second base. Let it cool down. Whip the chocolate cream with the whisk of the hand mixer until creamy. Spread the chocolate cream smooth on the second cake base and refrigerate for about 1 hour. Coarsely chop the chocolate coating and melt on a hot water bath. Allow to cool slightly and then pour evenly over the chocolate cream and spread/ shake if necessary. Then immediately use a cake comb to draw a wave pattern through the chocolate layer. Refrigerate the cake for another 1 hour. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Remove the cake from the edge of the mould with a knife and decorate as desired with cream tuff, chocolate decorations, pear wedges and cocoa. Results in about 16 pieces

4. 4

   Spread the chocolate cream smooth on the second cake base and refrigerate for about 1 hour. Coarsely chop the chocolate coating and melt on a hot water bath. Allow to cool slightly and then pour evenly over the chocolate cream and spread/ shake if necessary. Then immediately use a cake comb to draw a wave pattern through the chocolate layer. Refrigerate the cake for another 1 hour. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Remove the cake from the edge of the mould with a knife and decorate as desired with cream tuff, chocolate decorations, pear wedges and cocoa. Results in about 16 pieces