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Pear-Helene Tart

Sweet

Chocolate

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60 Min.
(2)
Duration
Difficulty
2 Rating
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Cooking Instructions

Cooking time: 60 Min.
  • Pastry:
  • Dice the butter and knead it with other pastry ingredients.  Add 1 or 2 tablespoons of cold water.  Allow dough to cool for 1 hour, roll out between 2 large lined a greased trays (26 x 26 cm) with a (3 cm) high edge.  Soak the base for 15 minutes.  Cover with baking paper and complain with pods.  Pre-bake the ground in the preheated oven at 200* C for 10 minutes.
  • Remove the paper and pods, bake the bottom for a further 5 minutes.
  • Filling:
  • Break up chocolate for the coating, Creme Fraiche, stir eggs and sugar until creamy.  Add the chocolate and the pudding powder and stir briefly.  Peel the pears, quarter and kernels.
  • Remove the tart from the oven and leave to cool, reduce oven temperature to 180* C.  Pour the cream onto the ground and spread the pear quarters on top, sprinkling with Bourbon Vanilla sugar.  Bake the tart for another 25 minutes until cream becomes firm.  On a cake rack, allow to cool, remove the mould and serve cut into pieces.
  • Requirements:
  • Freezer bag
  • Oil for the baking tray
  • Baking paper and legumes for blind baking

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