BELLE HÉLÈNE TART
CLASSIC CHOCOLATE & PEAR TART
Difficulty level
CLASSIC CHOCOLATE & PEAR TART
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 400 |
| caster sugar | g 100 |
| egg yolks | g 120 |
Preparation
-Beat all the ingredients in a planetary mixer with a paddle attachment until well combined.
-Refrigerate for at least 2 hours.
-Roll the dough out with a dough sheeter to obtain layers with the desidered thickness.
Ingredients
| TOP CREAM | g 400 |
| water | g 1.000 |
| liquid cream 35% fat | g 100 |
Preparation
-Mix all the ingredients with a whisk, let the custard rest for 5 minutes, then mix again.
Ingredients
| COVERCREAM CIOCCOLATO - heated to 30°C | To Taste |
| GRANELLA DI NOCCIOLA | To Taste |
-Line the cake moulds with the shortcrust pastry, fill with a 1-cm layer of custard, then lay some sliced/diced canned pears in syrup, or use FRUTTIDOR PERA.
-Bake at 200°C for about 15-20 minutes.
-Let it cool down completely, then coat with a veil of COVERCREAM CIOCCOLATO or PASTA BITTER (previously heated at low temperature to make it fluid).
"If you are looking for a stronger taste of chocolate you can replace Covercream Cioccolato with Pasta Bitter.
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