Chocolate pear tartlet Tartes&Pop - Lou Campagna in Hong Kong
Ingredients
Cocoa Shortbread
Butter 360g
Salt 6g
Icing Sugar 270 g
Almond Powder 90 g
Whole eggs 150 g
Cake flour 90 g
Cocoa Powder 90 g
Cake Flour 525 g
Pear Jam
Vanilla pods 2 g
Corn Starch 6 g
Water 12 g
Gelatin powder 200 bloom 8 g
Chocolate Cream
Cream 35% 200 g
Glucose 50 g
Chocolate 66% 180 g
Gelatin powder 200 bloom 3 g
Cream 35% 110 g
Transparent glaze
Water 431g
Sugar 323g
Pectin Nh 16 g
Glucose 216 g
Lemon juice 14 g
Chocolate whipped ganache
Milk 900g
Corn Starch 27 g
Glucose 72 g
Chocolate 66% 580 g
Cream 360 g
Sweetened Williams pear puree
Andros Chef is using 100% Williams pear origin to make the frozen pear puree. More flavoursome with a typical grainy texture, Williams pears are well appreciated by pastry chefs. It has a refined taste and ripe flavour, pairing perfectly with chocolate dessert or caramel and praline. It can be also paired to dishes and cheese. Our Williams pears are processed fresh and ripe in Andros’ plant in Valence, south of France. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Cocoa Shortbread
Make a first mixture with the softened butter, salt, icing sugar, almonds powder, whole eggs, cocoa powder, and 90 g flour. Do not beat air into the mixture. Add the remaining 525 g flour rapidly when the mixture is homogeneous. Set aside in the fridge for a few hours before rolling out. Roll the pastry to 2mm and rest for half an hour in a refrigerator. Bake at 140/150ºC for around 40 min. Optional: Brush hot liquid cocoa butter from the oven on the hot tart shell. It will help to protect the shell from humidity.
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Pear jam
Mix water and cornstarch in a bowl. Put the pear puree, vanilla pod, and gelatin to boil. Add the starch and water mixture into the boiling mixture and boil again. Keep it cool down to set in the fridge.
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Chocolate cream
Boil 200 g of cream, glucose, and gelatin. Melt the chocolate. Poor the boiling mixture into the chocolate and make an emulsion on the chocolate by adding step by step the hot liquid. Blend. Add the second part of the cold cream and blend again. Pour into the tart shell. Please leave it to set in the fridge.
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Pear mousse
Boil some pear puree with gelatin, add the cold puree, and let the mixture cool down. When the temperature reaches 35 degrees, add the cold whipped cream. Pour the mousse into rings of the chosen size (slightly smaller than the tart shell).
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Transparent glaze
Mix sugar and pectin Nh. Put water glucose in a pan and warm; add the mixed sugar pectin to it; bring the mixture to a boil and add the lemon juice. Boil again. Please keep it in the fridge.
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Chocolate whipped ganache
Bring milk, glucose, and starch to boil. Pour the hot mixture into the melted chocolate and make an emulsion by adding the liquid step by step to the melted chocolate. Blend. Add the cold cream and blend again. Please leave it in the fridge for 24 hours.
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Assembly
Line the chocolate shortbread in tart rings and bake. Poor the pear jam into the tart shell (optional; you can put a chocolate disc at the bottom to protect from the humidity). Make the chocolate cream and fill to the top of the tart shell. Please leave it to set in the fridge. Make the pear mousse, pour it into a ring mold, and leave it in the freezer. Melt the transparent glaze and glaze the top of the tarts, glaze the frozen ring of pear mousse, and place it on the tart. Whip the chocolate ganache and pipe on the pear mousse. With the back of a spoon, pour it into hot water and press the top of the whipped ganache to make a hollow form. Please leave it in the fridge for a few minutes and pour some pear jam into the hollow. Decorate the tarts with some chocolate petals.
