Member recipe by elga73
ServingsServes 1 - 1 Tartlet
A shell pasta sablÃÂÃÂ¨e that encloses a dark cream and caramelized pears
- 300 gr cake flour
- 1 teaspoon of yeast
- 150 gr of sugar
- pinch of salt
- 150 gr butter at room temperature
- 1 egg and 1 egg yolk.
- Chocolate filling:
- 200 gr of dark 70% chocolate
- 250 ml of cream
- 2 eggs
- 1 tablespoon of bitter cacao
- 2 pears
- 6 tablespoon of brown sugar
- For the dough SablÃÂÃÂÃÂÃÂ©O: Mix 300 grams of cake flour with 1 teaspoon of yeast; Towards a fountain on spianatoia and add 150 g of icing sugar, a pinch of salt, 150 grams of softened butter and an egg and egg yolk. Quickly stir the ingredients form a ball that will let rest at least for an hour wrapped in transparent film.
- For the chocolate filling: Heat in a pan on fire 250 ml of fresh cream. Tritare grossolanamente 200 gr di cioccolato fondente al 70%. Chop roughly 200 grams of dark chocolate to 70%. Versare la panna in una terrina, aggiungere il cioccolato, un uovo, e un cucchiaio di caco amaro. Pour the cream into a bowl, add the chocolate, an egg and a tablespoon of CaCO bitter. . Mix until the ingredients do not become fluid and uniform.
- Cook pasta SablÃÂÃÂÃÂÃÂ©O blank in the oven at 200 ÃÂÃÂÃÂÃÂ° for 15 minutes. pay the dough with chocolate and call into cooking for another 5 minutes abundant
- For the caramelized pears: In a frying pan to dissolve anti 8 tablespoons of sugar cane. When it became a beautiful blond color, pour, according to careful sketches, two pears, peeled and cut into tocchetti.Proseguire cooking until the fruit is completely covered with caramel. . Pour immediately on the tarte
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