Ingredients and Weight:
- 175g all-purpose flour
- 100g sugar
- 100g cold butter, cut into cubes
- 3 large eggs
- 1 ripe pear, peeled and diced
- 200g good-quality chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
Preparation Time:
- Preparation Time: 2 hours (including chilling time)
- Cooking Time: 35 minutes
Difficulty Level: Level 4 (Moderate to Advanced)
Preparation Method Steps:
- In a bowl, mix flour, sugar, and cold butter until a ball is formed. Cover and refrigerate for 30 minutes.
- Roll out the pastry onto a baking sheet to fit a tart pan. Prick the pastry base with a fork.
- Bake at 400°F for 15 minutes or until golden brown. Let cool.
- In a saucepan, melt the chocolate over low heat. Set aside to cool slightly.
- In a bowl, whisk the eggs and vanilla extract until well combined. Add the chocolate and mix well.
- Fold in the diced pear into the chocolate mixture. Pour into the tart shell.
- Place in the refrigerator to set for at least an hour before serving.
Nutritional Information:
(Please note that the following nutritional information is an estimate and may vary based on the exact ingredients used.)
- Calories: 550 per serving (assuming 8 equal portions)
- Fat: 30g
- Carbohydrates: 65g
- Protein: 8g
Dish Characteristics:
- A fusion of sweet and rich chocolate with fresh pear, offering a unique flavor experience.
- The combination of the crispy pastry shell with the creamy chocolate filling creates a delightful contrast in taste and texture.
- The dish showcases both traditional and modern flavors, appealing to both classic and adventurous palates.
User Comments:
- "The combination of pear and chocolate was unexpected but truly delightful."
- "The pastry shell was crispy and the chocolate filling was rich and creamy."
- "The dish was a bit rich for some, but overall, it was enjoyed by everyone."
- "The sweetness of the chocolate balanced well with the natural tartness of the pear."
- "A great dish for chocolate lovers! Would make again."
Special Precautions and Tips:
- Use ripe pears for best flavor and texture.
- Be careful not to overbake the pastry shell, as it should remain crispy and not become hard or brittle.
- When melting the chocolate, use low heat to prevent burning or separating the chocolate.
