Dark Chocolate and Pear Tart
Monica Galetti’s Dark Chocolate and Pear Tart layers a spiced Biscoff base with rich dark chocolate ganache and red wine poached pears, served with whipped mascarpone and a drizzle of pear syrup!
Ingredients
Pear
- 450ml Red wine
- 100g Caster Sugar
- 3 Small Conference Pears
Ganache
- 350g 70% Dark Chocolate chopped
- 300ml Whipping Cream
- 100g Butter
- 20g Glucose
Biscuit Base
- 200g Biscoff biscuits
- 100 Unsalted Butter – melted
- 2 pinch Cinnamon
- 1 pinch nutmeg
- 1 pinch ginger
Whipped Mascarpone
- 250g Double Cream
- 50g Natural Yoghurt
- 125g Mascarpone
- 25g Sugar
- 1 Vanilla Pod scraped
Method
- Line a 20cm ring with greaseproof paper.
- For the base, place the biscuits in a Ford processor with spices and pulse to a crumb
- Add the melted butter then press into the base of 20cm cake ring – keep refrigerated until needed
- Place the wine and sugar in saucepan and bring to the boil
- Peel the pears and add to the wine – make sure it’s all covered in wine
- Reduce the heat to low and simmer gently and cook until the pears are nice and tender about 10-15 mins – test with a toothpick.
- Leave to cool completely in the poaching liquid
- Remove the pears and cut in quarters removing the core and drain on kitchen paper
For the Ganache
- Bring the Cream and Glucose to boil and pour over the chocolate stirring
- Stir in the butter until all combined
- Pour the Ganache into the base and then gently push in the poached pears
- Leave to set in fridge 1 1/2hours or overnight
- Reduce Poaching liquid to a-thick syrup drizzle over the mascarpone cream to serve
Whipped Mascarpone
- Whip everything together and keep chilled
Ingredients
Pear
- 450ml Red wine
- 100g Caster Sugar
- 3 Small Conference Pears
Ganache
- 350g 70% Dark Chocolate chopped
- 300ml Whipping Cream
- 100g Butter
- 20g Glucose
Biscuit Base
- 200g Biscoff biscuits
- 100 Unsalted Butter – melted
- 2 pinch Cinnamon
- 1 pinch nutmeg
- 1 pinch ginger
Whipped Mascarpone
- 250g Double Cream
- 50g Natural Yoghurt
- 125g Mascarpone
- 25g Sugar
- 1 Vanilla Pod scraped
Method
- Line a 20cm ring with greaseproof paper.
- For the base, place the biscuits in a Ford processor with spices and pulse to a crumb
- Add the melted butter then press into the base of 20cm cake ring – keep refrigerated until needed
- Place the wine and sugar in saucepan and bring to the boil
- Peel the pears and add to the wine – make sure it’s all covered in wine
- Reduce the heat to low and simmer gently and cook until the pears are nice and tender about 10-15 mins – test with a toothpick.
- Leave to cool completely in the poaching liquid
- Remove the pears and cut in quarters removing the core and drain on kitchen paper
For the Ganache
- Bring the Cream and Glucose to boil and pour over the chocolate stirring
- Stir in the butter until all combined
- Pour the Ganache into the base and then gently push in the poached pears
- Leave to set in fridge 1 1/2hours or overnight
- Reduce Poaching liquid to a-thick syrup drizzle over the mascarpone cream to serve
Whipped Mascarpone
- Whip everything together and keep chilled
