I suggest to abandon the old Roman ‘October’ name and change it to ‘Leaftober’. Currently I notice the huge leaves fall. We have plenty of leaves everywhere. Some of them even fell on the cake. Shortbread shell, inside the filling based on the French frangipane (creamy mixture made of almonds and butter) but with chocolate. It became delicious chocolate cream with almond texture. All is topped with pears which combine with chocolate just perfectly. Everything covered with big layer of leaves – very tasty leaves. Enjoy!
1 tart ø 10 inch
Ingredients for the base:
- 2/3 cup (150g) softened butter
- 7 tablespoons icing sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups (320g) all purpose flour
- 150 g ground almonds (almond meal)
- ½ cup (100g) sugar
- ½ cup minus 1 tablespoon (100g) butter
- 70 g chocolate (I used semi-sweet 55%)
- 1 egg
- 3-4 pears, peeled and sliced
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoons granulated sugar
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling: melt chocolate in water bath. All remaining ingredients except pears mix together until smooth. Add chocolate, mix until incorporated.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Spread the chocolate mixture over the base. Arrange pear slices all over the spread. They may lay in more than one layer. Cut out different sizes leaves from remaining pastry and arrange them over the pear layer. Beat the egg yolk with milk in a small bowl and brush the top of the pastry (leaves) with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.
Bake at 375°F for 40 minutes (until the pastry is golden brown and the filling looks baked). Cool after baking on a wire rack.
Tags: almonds, chocolate, pears.