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Pear and blackcurrant tart
| by Angelo Musa |
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References used : Silform® Réf. SF1119  Flexipan® Mini square ref 1106  Silpat® |
| 1- Sweet pastry • 140 g butter • 95 g icing sugar • 230 g flour T 55 • 35 g ground almonds • 2,5 g salt • 45 g whole egg • 1 g lemon zest • 1/2 vanilla pod Cream the butter. Flour the icing sugar, ground almonds, lemon zest, salt, vanilla and the flour and then add the egg. Roll out to a thickness of 2,5 mm. Cut out squares with a cutter réf. DEC 1102 and mould them into Silform® réf. 1119. Part bake for 15 minutes at 1500C (for large tarts, line the contours of a stainless steel square ring with a piece of Silpain®, mat and bake on a Silpain® mat ). 3- Rich nougat crema • 120 g milk • 120 g cream • 120 g nougat cream • 125 g egg yolks • 40 g sugar • 50 g gelatine preparation Make a light custard sauce. Pour over the nougat crema and the gelatine. Mix with a hand-mixer. 5- Blackcurrant confectionner's custard • 55g blackcurrant purée • 55 g milk • 20 g egg yolk • 15 g sugar • 10 g custard powder Make a classic confectionner's custard. 7- Neutral glazing • 210 g pear juice • 60 g sugar • 4,5 g pectin NH • 60 g glucose • 700 g glazing Heat the pear juice. At 40°C pour in the sugar that has been mixed with the pectin. Add the glucose, the coating and bring to the boil. 9-Streusel • 80 g butter • 80 g brown sugar • 80 g flour • 100 g ground almond Mix all the ingredients. Sieve in a chinese siever. Freeze. Bake on Silpat® at 140°C during 30 to 35 min. |
2- Cooked pears • 900 g "Conference" pears • 65 g sugar • 105 g pear spirit • 35 g lemon juice • 3 vanilla pods • 2 g vitamin C powder • 45 g gelatine preparation Cut the pears into cubes. Poach them with all of the other ingredients in abowl covered with kitchen film for 5 to 10 minutes in the microwave oven. Strain the pears to obtain 175 g of juice to mix with the gelatine. Mould in a squre Flexipan® ref. 1106 by starting with the little juice, then the pears and then fill up the juice. Place in the fridge for a few minutes or in the freezer if necessary. 4- Stewed blackcurrants • 190 g whole blackcurrants • 40 g sugar Cook inthe microwave oven in a bowl covered with cling film. 6-blackcurrant frangipane • 170 g "tant pour tant" (equal quantities of ground almond and icing sugar) • 70 g whole egg • 70 g butter • 130 g blackcurrant confectionner's custard • 220 g stewed blackcurrants Make a frangipane and finish off by adding the stewed blackcurrants. Fill the part-baked tart that have been baked in the Silform®. Bake at 150°C for 20 minutes. 8-Almond sponge • 85 g creamed butter • 65 g icing sugar • 90 g egg yolks • 145 g ground almond • 35 g flour • 130 g egg whites • 60 g sugar Mix the creamed butter, icing sugar, the egg yolks and the ground almonds together. Add the flour. Whisk up the egg whites with the sugar and fold into the first mixture. Spread onto a Silpat® to a thickness of 5 mm. Bake at 170°C for 10 to 12 minutes. |
Assembly
Spread the nougat cream on the tartlet base that has been baked with the frangipane. Spray the pear suqred with the neutral glazing and place on the nougat cream. Decorate with the streusel. Do exactly the same for the large tart. Before adding the pears insert a squre of almond sponge. Place the tartlet ont he tart and decorate with a chocolate curl.