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Improvised pear to celebrate the harvest.
Preparation time 45 minutes .. Baking 10-15 minutes
BOTTOM PIE WITH ø 6-7,2 inch
- 6 eggs, split to yolks and withs
- 70 g icing sugar
- 20 g cocoa powder
- 40 g Durrum flour
PERENCRÈME
- 225 g canned pears
- 100 ml syrup from canned pears
- 16 g sugar
- 16 g pudding powder
- 3 yolks
- 2 gelatin sheets, soaked in could water
- 20 ml pear alcohol
- 120 ml whiping cream, semisolid whipped
POACHED PEAR
- 1 pear
- 1 star anise
- 1 open vanilla pod
- lemon juice
- 1 cinnamon stick
- 2 tbsp honey
- 1 tbsp sugar
- 750 ml sweet dessert wine
PREPARATION
Mix the yolks with the sugar and cocoa. Beat the egg whites to a stiff froth and add to the egg yolk mixture. Pour the dough onto baking sheet with parchment paper or bakfolie held, ironing it smooth and bake at 180°C between 10-15 minutes. Allow the dough to cool after the baking en cut of two bottoms with 16-18 cm diameter.
PREPARATION OF PEAR CREAM
Puree the pears with a splash of juice from the can. Put the sugar and mix well. Add the pudding powder and knock loose. Beat the egg yolks underneath. Take a little bit of the egg mixture and dissolve the marzipan herein. Pour back in the rest of the mixture and warm to 85°C. Remove from heat and add the liqueur and gelatin. Whip the cream and mix among the cream.
POACHED PEAR
Put the wine in the pot, add star anise, vanilla, cinnamon and the rest of ingredience and bring to the boil. When it starts to boil, put into the pear and let softly simmer for 10 minutes. Take the pear out of the wine and let cool down.
COMPOSITION AND GARNISH
Put the foil into flan ring and insert into it the first bottom. Pour half of the cream on it and insert immediately the second floor. Gently press everything down and pour the other half of the cream. Place the cake in the refrigerator for at least an hour, preferably for 3 hours.
Cover the bottom of poached pear in grated pistachios.
Set the cooled cake of the ring and decorate the sides with chocolate ribbon. Brush on top with jelly and chocolate pearls and place prepared poached pear in the middle of the tart.
Til the last moment I did not know how to decorate this tart. Finally I decided to clothe it in chocolate ribbon and embellish with real chocolate pearls. Believe it or not, but the chocolate gives it a real boost.
Prepare the chocolate ribbon as follows: First, cut the tape of the parchment: the width as the height and length as the circumference of the cake + 3 cm longer on each side. Temper the chocolate and lubricating it with a small spatula along the length in the thickness of 1,5 mm. Let it little bit harden and then bent around the circumference of the cake (see photo below). Eventually cut the excess edges and put in the fridge for a few minutes until the chocolate hardens. Then remove the paper from the cake ribbon and decorate the cake further as described above.
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