Pear and Bittersweet Chocolate Tart

2008-11-29

Pear and Bittersweet Chocolate Tart
 
Recipe from In The Sweet Kitchen by Regan Daley
Notes: For the final session of the glass blowing course I've been taking, I wanted to serve a dessert on the cake plate I was making. It wasn't completed in time, but I made this chocolate-pear tart anyhow. The pate sucree crust was partially baked, before being filled with finely chopped chocolate, sliced Forelle pears and a custard. Make sure you bake this on a sheet pan as my custard-chocolate mixture leaked and burned. My pears weren't ripe enough, and stayed quite firm and flavourless. While everyone proclaimed it to be tasty, I found it to be lacklustre and unattractive. The back cover of my edition says something about how the success of a dessert depends on the quality of the ingredients used. Had I used riper pears, I think that would have transformed this dessert from being mediocre to being a winner.

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