Pear, almond & chocolate tart

 In Classic French pastry, Pie & tart, Recipes
[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=”] [av_heading heading=’Pear, almond & chocolate tart { gluten-free }’ tag=’h3′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading] [/av_one_full] [av_hr class=’invisible’ height=’50’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′ font=’entypo-fontello’] [av_image src=’http://chocolatehackers.com/wp-content/uploads/2017/02/tarte-poires-amandes-chocolat-couv-1.jpg’ attachment=’4831′ attachment_size=’full’ align=’center’ styling=” hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’][/av_image] [av_hr class=’invisible’ height=’50’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′ font=’entypo-fontello’] [av_one_full first min_height=” vertical_alignment=’av-align-top’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=’#ededed’ src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=”] [av_textblock size=” font_color=” color=”] This pear, almond & chocolate tart is a gourmet and gluten-free adaptation of the famous Bourdaloue tart, created by a Parisian pastry chef, rue Bourdaloue in the 19th century. Pears, almonds and chocolate… What else ?
[/av_textblock] [/av_one_full] [av_hr class=’default’ height=’50’ shadow=’no-shadow’ position=’center’ custom_border=’av-border-thin’ custom_width=’50px’ custom_border_color=” custom_margin_top=’30px’ custom_margin_bottom=’30px’ icon_select=’yes’ custom_icon_color=” icon=’ue808′] [av_one_full first min_height=” vertical_alignment=’av-align-top’ space=” margin=’0px’ margin_sync=’true’ padding=’0px’ padding_sync=’true’ border=” border_color=” radius=’0px’ radius_sync=’true’ background_color=” src=” attachment=” attachment_size=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_display=”] [av_textblock size=” font_color=” color=”]
Ingredients :
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  • 2-3 pears
  • sliced almonds

For the pastry

  • 180g rice flour (or 150g rice flour + 30g chesnut flour)
  • 50g butter
  • 30g almond powder
  • 30g sugar
  • 1 pinch of salt
  • 1 egg
  • 1/2 vanilla pod
  • 1 tablespoon of water

For the almond cream

  • 75g butter
  • 75g sugar
  • 75g almond powder
  • 2 eggs
  • 7g corn starch
  • 7g rum

For the chocolate ganache

  • 100g dark chocolate
  • 1,5 tablespoon of almond butter
  • 7cl almond milk
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The recipe:
[/av_textblock] [av_textblock size=” font_color=” color=”] In a large bowl (or a robot), mix all the ingredients of the pastry until it’s homogeneous. Form a ball of pastry. Wrap the dough in clingfilm and refrigerate for at least 2 hours.

Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in the greased and floured tart mold.

Preheat the oven to 180°C/350°F.

Cut the chocolate into small chunks. Place in a large bowl. In a saucepan, boil the almond milk and almond butter. Pour the hot liquid on the chocolate chunks. Mix it gently and quickly with a spatula. Pour the chocolate ganache on the tart. Refridgerate.

Mix together all the ingredients of the almond cream. Pour on the tart and spread gently to cover the chocolate ganache.

Peal the pears and remove the seeds. Cut in half and then slice finely. Dispose the pears on top of the almond cream and sprinkle sliced almonds.

Cook the tart for 30 minutes. Leave to cool before eating.
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