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Ingredient
Poire Belle Hélène Chocolate Tart
Introduce
Chef :
Daniel LimPoire Belle Hélène Chocolate Tart
My favorite part of a full course meal is the dessert. If a restaurant fails at their dessert, then it fails as a whole. I mean, who doesn't love desserts? Do not trust anyone who doesn't; those are the real sociopaths. Lol. Just kidding.
Ingredient
Food ration :
4 servingsCooking time :
4hrs
750 ml
Water,
150 g
Light Muscovado Sugar,
1
Cloves,
1/2 Inch
Ginger Grated,
60 g
Unsalted Butter,
45 g
Icing Sugar,
Pinch
Sea Salt,
25 g
Eggs,
1
Egg,
50 g
Demerara Sugar,
25 g
Corn Flour,
Cooking instructions
* Step 1
Prepare the poached pears.
* Step 2
Remove from heat.
* Step 3
If you are using pears like Bosc, you will need to scrape out all the seeds with a small sharp knife. Do it carefully and not damage the pears.
* Step 4
Return the pot back onto the heat.
* Step 5
Prepare the tart.
* Step 6
Add in cocoa powder, salt and almond flour. Mix until well combined.
* Step 7
Transfer the dough onto parchment paper.
* Step 8
Trim off any excess with a sharp knife.
* Step 9
Prepare the lava cakes.
* Step 10
Mix until well combined and set aside.
* Step 11
Fold in the corn flour until everything is fully incorporated.
* Step 12
If you are using the tart shells, pour in the chocolate batter.
* Step 13
Place 1 pear into each ramekin, pastry ring, or tart shell.
* Step 14
Plating.
* Step 15
The best part is, you can prep the poached pears and tart shell in advance.
* Step 16
Detailed recipe coming soon.
Note: if there is a photo you can click to enlarge it
Tag
water
Light Muscovado Sugar,
cinnamon stick
star anise
cloves
Lemongrass White Part Only Lightly Bruised,
Bénédictine D.O.M. / Spiced Rum,
ginger (grated)
Pears Preferably Belgian Conference Pears,
unsalted butter
icing sugar
High Quality Cocoa Powder Preferably Valrhona or Callebaut,
sea salt
Blanced Almond Flour,
Eggs
Unbleached All-purpose flour
High Quality Dark Chocolate Preferably Valrhona or Callebaut,
unsalted butter (softened)
Cointreau / Grand Marnier / Cognac,
Egg
Demerara Sugar,
corn flour
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