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Chocolate and Pear Tartlets

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Fruits / Pies & Pastries

Ingredients:
    -BELLE BESTOR DFPF73A
5  ounces  Semisweet chocolate
2    Pears, ripe about 1 1/2 lbs
2  tablespoons  Sugar, for sprinkling 1-2 T
    -----PASTRY DOUGH-----
1 1/2  cups  Flour
6  tablespoons  Butter, extra for molds
1/3  cup  Sugar
1/2  teaspoon  Salt
1/2  teaspoon  Vanilla
3    Egg yolks
    -----CUSTARD-----
1    Egg
1/2  cup  Light cream
1  tablespoon  Kirsch
    -----RASPBERRY COULIS-----
2  cups  Raspberries, 1 pint
1  tablespoon  Kirsch, 1-2T (optional)
2  tablespoons  Confectioner sugar, 2-3 T

Directions:
Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse curmbs form. Press into a ball. Sprinkle work surface lighty with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes. Brush tartlet molds with melted butter. Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8".Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, form into a ball, dip in flour, and use it to push dough into the molds. Roll rolling pin over tops to cut excess dough off. With fingers, press into flutes of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch together until thorougly mixed. Spoon about 2-3 T over chocolate.Peel pears, cut in half and remove cores. Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven. Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20 minutes longer.COULIS: Pick over berries, then puree them in processor. Add kirch, if using, =============== Reply 14 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: R MCII CHOC PIES To: AXRY50A JERRY GILBERT Date: 05/24 From: AXRY50A JERRY GILBERT Time: 10:28 AM


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