I'm moving everything from the cooking closet [my other blog that has been inactive for over a year] over here to MN365. I'm decluttering. Hope it's not too annoying! (-:
---------------------------------------------------------Waaaaay back when I lived in NC, my birthday buddy, MG made a very similar tart to this one. She inspired me, but then I couldn't find a recipe and I was too lazy to ask, so I made this one up from a couple of sources.
You want to start with a shell, I like pie crust. Here's a recipe I've used in the past, but this time I went with gluten free recipe and it was a little dense compared to what I usually like, so that needs some work. Is that a gluten free problem? Or just an amy problem? Bake it in a tart pan and let it cool.
ganache. I live in an area that has minimal fancy-schmancy grocery stores and I'm on a budget so I went with Ghirardelli because a) I could find it, b) I could afford it and c) I like it. I did a mixture of two parts dark chocolate [the bar] and one part milk chocolate [the chips].
And you can top it with a bit of salt if you're into that kind of thing. I am.
Prepare the pears!
I may have over-lightened this photo. We all have our days...
Next, you're going to poach your pears. Start with water, sugar, and vanilla [I used vanilla bean paste, I'm in love] in your pot. Bring it to a boil, turn off the heat, add your pears, swish it around a bit and cover the pot and let it come to room temperature.
Once you've let them cool, you'll have lovely vanilla-infused, perfectly cooked pears to slice up and place upon your ganache.
Pear and Chocolate Tart
For one 9-inch tart pan
Use your favorite pie crust in your tart pan or pie dish and bake it. Let it cool while you prepare the ganache and pears.
- 4 oz [one bar] Semi-sweet Chocolate
- 2 oz, or 1/4 cup Milk Chocolate
- 1/4 cup Heavy Whipping Cream
- 1 1/2 cups Water
- 1/2 cup Sugar
- 1 Tbsp Vanilla Bean Paste [or Vanilla Extract]
- 3-4 Pears, peeled and halved
Choose pears that are firm, but not hard for this recipe. When I eat pears plain I like them to be super soft. Those aren't the ones for this. Bring your water, sugar and vanilla to a boil. If you're using extract, don't add it until you add the pears. Once your liquid comes to a boil, remove from heat and add in your pears, cover and let cool for about 30 minutes or so. Thinly slice the pears and arrange on top of the ganache.