A fine chocolate tart I made full the night of the festival of love. Finally, we would go bankrupt and ONLY eat lunch because the ganache was too liquid even after 4 hr of cooling in the fridge.
If you look at my picture, as the ganache, lies the beautiful caramelized pears but we do not see them because of the ganache was a little runny.
At first I hesitated before adding ¾ cup cream over the chocolate. It seems like a lot for the 6 oz of chocolate. I should trust my intuition! I think ½ cup would have been sufficient. By cons this may depend on the percentage of cocoa content in chocolate chips my melting. I would have to redo the (defeat!) Whether with ½ cup of cream, ganache would be a perfect consistency like that of Mr. Ric.
For pears, I would increase the quantity (2 more, say) because I found that there was not enough against the amount of ganache.
For the taste, yum, perfect for lovers of chocolate!
The mixture of flavors of pear with chocolate, always winner!
tart with caramelized pears and chocolate ganache Ricardo
Ingredients:
a pie crust of (10 inches) in diameter (home or business)
Caramelized Pears
1 / 4 cup water
1 / 2 cup sugar 2 tablespoons
tablespoons unsalted butter 3
Bartlett pears, peeled, cored and thinly sliced (I, 4-5, next time)
Ganache
6 oz (180 g) chocolate semisweet, chopped
3 / 4 cup 35% cream (me, a little less next time)
Photo pears caramelized before adding the ganache
Steps:
Place rack in center of oven. Preheat to 375 ° F
Line a pie plate with removable bottom 9 inches in diameter and 1 inch in height.
Prick the dough with a fork.
Bake 20 to 25 minutes or until crust is golden.
Cool completely.
Caramelized Pears
In a large skillet, bring to boil water and sugar.
Cook until syrup is golden. Stir in butter.
Add pears and bring to a boil. Sauté until translucent and the liquid is very syrupy.
Spread in pie crust and let cool.
Ganache
Place chocolate in a bowl. Book
In a small saucepan or in microwave oven, bring the cream to a boil.
Pour over the chocolate. Let stand 1 minute without stirring.
Using a whisk, stir until melted.
Immediately pour over the filling to coat the pears.
Refrigerate about 2 hours. Serve slightly tempered.
Source: Ricardo vol.9 # 3
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