Chocolate tartlets, pears in wine

Chocolate tartlets, pears in wine

Very soon, I will give you some new yule log recipes, so that you can prepare your holiday meals well. In the meantime, and because it’s not just the Yule log, I offer you small chocolate tarts covered with pears in wine.
Mulled wine is a winter classic. We love! Poaching pears in this wine is really delicious. We could of course enjoy it like that. But, as I am very greedy, I suggest you associate them with chocolate. Red wine, spices, pears and chocolate go together wonderfully.

The recipe is quite simple. You just have to take the precaution of making the pears in wine in advance, then forgetting them for a while in the fridge, so that they soak up the wine.
For the rest, it is a chocolate shortcrust pastry and a ganache.

It’s a dessert that I really enjoyed. I advise you to taste it with a red wine.

Chocolate tartlets, pears in wine:

Wine poached pears:

75 cl of wine
250g sugar
1 cinnamon stick
2 star anise
8 pears

Put the wine, sugar and spices in a saucepan.
Bring to a boil.

Peel and cut the pears using a melon baller.
Put them in the wine with the scraps, and cook on a low heat for about 7 minutes.
Cool them in the wine, turning them from time to time.
Keep them cool, still in the wine for 24 hours.

Chocolate shortcrust pastry:

150g butter
90g icing sugar
1 pinch of salt
15g cocoa
1 egg
250g of flour

In a bowl, put the soft butter, sugar and salt. To mix together.
Add the egg. To mix together.
Add the flour and the sifted cocoa, and mix without insisting too much.
It is also possible to do it with a robot.

Spread the dough on a baking sheet.
Fill 6 tartlet circles of 8 cm.

Film and refrigerate for 2 hours.

Preheat the oven to 160°C.

Remove excess dough with a knife. Garnish the tartlets with a piece of parchment paper and a few seeds, such as chickpeas.
Cook for 20 minutes. Remove the paper halfway through cooking.

Chocolate ganache:

(According to Pastry Passion)

150 g full cream
150g chocolate (70%)
20g butter

Bring the cream to the boil and allow it to come down to 70°C.
Then pour over the chopped chocolate and mix.
Add the butter in pieces. To mix together.

Pour the ganache into the cooled tart bases.
Book cool.

Take the pears out of the wine and let them drain.
Arrange them on the ganache.

Chocolate tartlets, pears in wine

To finish: I chose to use pear balls, because it’s a montage that I had never seen. You can eat the scraps like that.

You can also use whole pears. In this case, cook 6 pears for about twenty minutes on a low heat. They can be left in the wine for 36 hours in a cool place. This step is essential for the wine to penetrate well. We thus obtain very red pears.
It will be enough to slightly cut the base so that they hold well on the tartlet.

I used tart rings. Frankly, it’s great. The result is perfect.

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