Pear Tart Belle-Hélène

Pear Tart Belle-Hélène
  • For : 8 servings
  • Time : 2 hours
  • Difficulty : easy

Ingredients for Pear Tart Belle-Hélène :

  • 3 big pears
  • 200 g flaky pastry
  • 250 g shortcrust pastry
  • 100 g dark coating chocolate
  • 2 tablespoons almond powder
  • 6 egg yolks
  • 1 egg white
  • 100 g sugar
  • 1 spoon of icing sugar
  • 2 large tablespoons of thick crème fraîche

Technical stages for Pear Tart Belle-Hélène :

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1

Prepare all ingredients:

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2

cremer the egg yolks along with sugar.

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3

Break the chocolate in very small pieces and melt in a bain-marie or microwave.

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4

Pour the melted chocolate on the creamed yolks and sugar.

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5

Add the thick crème fraîche...

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6

...and mix well. Leave to cool at room temperature.

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7

Line a tart mold with the shortcrust pastry. Leave the pastry overflow the edges of the mold.

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8

Sprinkle the almond powder on the bottom of the mold.

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9

Peel, cut in half and seed the pears.

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10

Spread half of the chocolate cream on the almond powder in the bottom of the mold.

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11

Line the pears, head towards the center.

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12

Cover with the rest of the chocolate cream.

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13

Roll out a disk of flaky pastry to the diameter of the mold.

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14

Place in the center of the mold on the tart garnish.

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15

Glaze the surface using egg yolk...

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16

...and fold back the sides of the lower shortcrust pastry.

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17

Glaze the sides...

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18

...and sprinkle the surface of the tart with castor sugar.

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19

Bake in hot oven, 180°C for about 30 minutes.

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20

When finished, leave to cool a bit...

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21

...and sprinkle with icing sugar.

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22

Serve warm.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required: