Wednesday, 25 March 2015

Pear Frangipane Chocolate Tart


If you have a jar of lovely poached pears this is a perfect idea for using them. Of course you can poach them yourself in some sugar and vanilla. This is a chocolate crust made with chocolate cookies, a nice almond frangipane filling and the sweet pears on top. 

Get the whipped cream and a great cup of coffee!


You will need:

  • 2 cups crushed chocolate cookies (homemade or Oreo crumbs)
  • 2 tbsp sugar
  • 5 tbsp melted butter
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/4 cup rum
  • 100 grams almond flour
  • 1 large egg
  • 1/2 tsp almond extract
  • 4-5 poached pears (I used bottles pears from a winery poached in vanilla syrup)
  • sprinkle of sugar
  • 1/2 cup of apricot or orange jam heated and strained.
350 degrees F 30-40 minutes


Step 1: take some homemade cookies or you can buy store bought Oreo crumbs already crushed just like Graham cracker crumbs. I placed them in a food processor to crush. Once you have 2 cups add to a large bowl with sugar and melted butter. Mix until like wet sand.


Step 2: butter a tart pan with removable bottom (can be a round pan if yours isn't rectangular) press in the cookie crumb mix and using a 1/4 cup measuring cup press evenly into sides and bottom of tin. Bake at 350 degrees F for 8 minutes. 


Step 3: in a mixing bowl add butter and sugar and mix for 1 minute.


Step 4: add almond flour, rum, egg and almond extract. Mix until smooth.


Step 5: take some poached pears and slice into thin slices.


Step 6: layer the almond frangipane over the crust. Place fruit in a pretty pattern over top. Add a sprinkling of sugar over the pears.


Step 7: bake for 30-35 minutes.


Step 8: take some apricot jam and heat in a pan until more viscous and easy to brush. Brush on a bot over the pears.


Slice and serve with some soft whipped cream.














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