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Chocolate and Pear Tartlets Part 2

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

Ingredients:
    -BELLE BESTOR DFPF73A

Directions:
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, the confect sugar to taste and puree again. Strain to remove seeds.Let tarlets cool slightly. Spoon coulis onto indiviual plates. Unmold tarlets, place on coulis and decorate with mint sprigs. Serve warm or at room temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples on custard, pressing down lightly. "Look and Cook Chocolate Desserts" Anne Willan


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