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Chocolate Ginger Tart, Pear Juice Crème Anglaise
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tartelette-chocolat-gingembre-crème-anglaise-poire-4758.jpg
PT15M
PT35M
PT1H50M
Most recipe books use ground ginger in dessert recipes. Personally, I prefer using fresh ginger. All you have to do is reduce the required quantity by half. What a difference!Pie Crust:Combine the icing sugar, flour, salt and orange zest. Add the butter and stir well as for a pie dough. Add the egg and keep 1 hour in the refrigerator. Spread the dough into tart molds or one large pie pan. Bake in the oven at 180°C (350°F) until the edges start to brown. Let sit at room temperature.Chocolate Ginger Ganache:In a saucepan, heat the cream just to the boiling point. Turn off the heat. Add the chocolate and stir well to melt it. Pour into a bowl. Add the ginger, egg yolk and butter. Stir well and pour over the crust. Refrigerate until ready to serve.Pear Juice Crème Anglaise:Peel the pear into small sticks and put aside. Place the peels and leftovers in a saucepan with the water and sugar. Heat just to the boiling point. Filter the syrup into a bowl and add the pear sticks. Let soak about 20 minutes Remove the pear sticks. Combine the syrup with the cream and egg yolks. Put the preparation back into a saucepan over medium heat and stir gently using a wooden spoon until it thickens lightly. Remove immediately from the heat. When the cream coats the spoon, pour into a bowl and place in the refrigerator.To Serve:Serve the tart with the pear sticks and a little crème anglaise.
4
Metro
4
3
5
4
pie crust
1/2 cup (225 g) icing sugar
1 cup (180 g) flour
Pinch of Salt
Zest of one orange
1/2 cup (225 g) softened butter
1 eggs
chocolate ginger ganache
1/2 cup (125 mL) heavy cream (35 %)
2/3 cup (170 mL) dark chocolate, in small pieces (pure caraibe from valrhona or other)
1 tsp. fresh ginger
1 egg yolk
1 tsp. butter
pear juice creme anglaise
1 well-ripened pear
1/3 cup (80 mL) water
1/3 cup (80 g) sugar
1/2 cup (125 mL) heavy cream (35 %)
4 egg yolk
Chocolate Ginger Tart, Pear Juice Crème Anglaise
4
servings
0:15
Preparation
0:35
COOKING
1:50
TOTAL TIME
Ingredients
-
pie crust
-
1/2 cup
(225 g)icing sugar
-
1 cup
(180 g)flour
-
Pinch of Salt
-
Zest of one orange
-
1/2 cup
(225 g)softened butter
-
1
eggs
-
chocolate ginger ganache
-
1/2 cup
(125 mL)heavy cream (35 %)
-
2/3 cup
(170 mL)dark chocolate, in small pieces (pure caraibe from valrhona or other)
-
1 tsp.
fresh ginger
-
1
egg yolk
-
1 tsp.
butter
-
pear juice creme anglaise
-
1
well-ripened pear
-
1/3 cup
(80 mL)water
-
1/3 cup
(80 g)sugar
-
1/2 cup
(125 mL)heavy cream (35 %)
-
4
egg yolk
Preparation
Most recipe books use ground ginger in dessert recipes. Personally, I prefer using fresh ginger. All you have to do is reduce the required quantity by half. What a difference!
Pie Crust:
Combine the icing sugar, flour, salt and orange zest. Add the butter and stir well as for a pie dough. Add the egg and keep 1 hour in the refrigerator. Spread the dough into tart molds or one large pie pan. Bake in the oven at 180°C (350°F) until the edges start to brown. Let sit at room temperature.
Chocolate Ginger Ganache:
In a saucepan, heat the cream just to the boiling point. Turn off the heat. Add the chocolate and stir well to melt it. Pour into a bowl. Add the ginger, egg yolk and butter. Stir well and pour over the crust. Refrigerate until ready to serve.
Pear Juice Crème Anglaise:
Peel the pear into small sticks and put aside. Place the peels and leftovers in a saucepan with the water and sugar. Heat just to the boiling point. Filter the syrup into a bowl and add the pear sticks. Let soak about 20 minutes Remove the pear sticks. Combine the syrup with the cream and egg yolks. Put the preparation back into a saucepan over medium heat and stir gently using a wooden spoon until it thickens lightly. Remove immediately from the heat. When the cream coats the spoon, pour into a bowl and place in the refrigerator.
To Serve:
Serve the tart with the pear sticks and a little crème anglaise.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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