Chocolate and almond tart with crimson pears
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I again with the tart, I won't quit. So this kind of dessert is original, tasty, always doing a fabulous job, looks very nice, I can't stop.
Ingredients for Chocolate and almond tart with crimson pears
- Water - 750 ml
- Sugar - 1.5 stack.
- Raspberry - 150 g
- Pear - 3 PCs
- Flour - 1 Cup.
- Cocoa powder - 1/4 Cup.
- Butter - 75 g
- Sugar - 3 tbsp.
- Salt - 1 depot.
- Water - 5 tbsp
- Flour almond - 3/4 stack.
- Powdered sugar - 2/3 of the stack.
- Butter - 70 g
- Cocoa powder - 3 tbsp.
- Vanilla essence - 1/2 tsp.
- Milk - 1 tbsp
- Cocoa powder
- Flour almond
- Powdered sugar
- Cocoa powder
- Vanilla essence
Step by step instruction of cooking Chocolate and almond tart with crimson pears
Raspberries, water and sugar to combine in the pan. Bring to a boil and the sugar is dissolved. Pear peel, cut in half, remove the middle with seeds.
Put pears in syrup and cook over low heat for about 30 minutes. Pears should be soft that would plug easily into them were. Ready to leave pears to cool in syrup. The longer they sit in the syrup the brighter their color. So you can make the pears in advance.
Sift the flour, cocoa and salt. Add the cold butter, cut into small pieces.
Using a mixer or your hands to make crumbs. Add sugar, salt and mix well.
Add cold water one spoon what would the dough was the right consistency as possible that you will not need all the water. As soon as the dough begins to gather into one lump, stop adding water. Wrap the dough in cling film and put into the refrigerator for 30 minutes. The dough also ( like pears) can be done in advance.
Preferably use a form with removable bottom, but if it does not, you can cover the form with parchment paper so that the edges of the paper hanging down. These edges will then be easy to get tart not povreda it. Form (20 cm in diameter) grease with butter and sprinkle with flour or cover with paper. Roll out the dough on the tape with a diameter slightly larger than the diameter of the form. Transfer the dough in the form, press plecami, to form ledges. Prick with a fork the entire surface. Bake for 15 minutes at a temperature of 180* C (350*F). Cool completely.
Butter room temperature vzbit with sugar powder. Add the almonds, vanilla extract, cocoa and milk.
To get the pears from the syrup and Pat the excess liquid with a paper towel. You can cut them into slices (like me) or leave whole.
Evenly distribute the almond filling on the cooled base. Sprinkle the pears. Bake for 40 minutes at the same temperature (180*C).
It remains a very tasty syrup that can be used in different desserts, pour over pancakes and ice cream, add in the compote, etc.
Very chocolaty, tasty and sooooo rich in calories. Oh, what chocolate flavor is spreading across the flat during baking!