How Does A Bob Curl Underneath

Tarts love the foam pear & cranberry sauce



This year's Valentine is face-to-head with miss Charlotte I'll pass, because Môssieur is doing a tour of Asia at the expense of his employer (Hong Kong, Guangzhou, Beijing and Tokyo ... the class anyway!). But this is not a reason to forget my little baby blog to it, I do not lurch !

in my closet I had a pretty canned cranberry I have long wanted to associate with the pear, I hesitated between sweet and salty before I decide for these tarts. The acidity of cranberry sauce is delicious pear mousse is smooth but, admittedly, a bit bland. For

sweet dough I always use the same recipe, one of Pierre Hermé , this time I replaced the almond powder by the hazelnut. To knead the dough must be very cold and to facilitate the display I suggest you divide the dough in individual portions.



Tartlets foam pear & cranberry :
Makes 6 tarts.
Preparation time: 30 minutes.
Cooking time: 20 minutes.
Resting time: 2h + 2h + 2h.

For the sweet pastry hazelnut

• 250g flour 95g sugar
• ice
• 30g ground hazelnuts 150g
• softened butter 1 egg
  
• 2 pinches of salt Mix

all dry ingredients with butter cut into small pieces. Add egg and knead the dough until you get a nice smooth ball. Divide the dough into 6 equal portions and place in bowl to cool in the refrigerator for at least 2 hours.

circles Butter tart. Spread the portions of sweet dough between 2 sheets of wax paper using a roll pins, darken the circles without too tart dough easy to handle so it does not melt too. Reserve funds tarts cool for preheating the oven to 180 ° C.

Cook the tart shells for 20 minutes until they are golden brown, checking regularly that the dough is not too swollen and flatten with a small spoon if necessary .



foam pear with vanilla

• 2 ripe pears
• 2 teaspoons vanilla sugar
• 1 sheet gelatin
• 30cl single cream

Peel pears and remove the core. Cook the pears with steam. Meanwhile, soften the gelatin in cold water and up the cream.

Mix pears still warm, add sugar and vanilla leaf softened gelatine. Allow to cool before adding whipped cream.

Divide the foam at the bottom of the tart and let set in refrigerator at least 2 hours.

The cranberry sauce

• 350g cranberry
• 1 sheet gelatin
  

Heat cranberries and their juice in a small saucepan. Soften the gelatin in cold water. Pass the cranberries in a blender and then to China to get just the juice.

Add gelatin to hot sauce, heat a bit again if necessary. Let cool before distributing the tarts pear mousse before putting in the refrigerator for 2 hours before serving.