Description
This recipe I spotted in a magazine Catherine katelig. Drew a pretty picture. Of course, I knew that would be delicious, but I didn't expect that much! Basket of dough, gentle pear and butter cream with a rich aroma of natural vanilla, crunchy sugar crust is the absolute harmony of taste.
Ingredients
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Pear
2 piece
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Cream
200 ml
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Yolk egg
100 g
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Sugar
100 g
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Buckwheat flour
60 g
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Butter
190 g
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Vanilla
1 piece
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Flour
200 g
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Powdered sugar
60 g
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Salt
-
Water
30 ml
Cooking
Just want to say that pear cream I got more than I need, so I can do a half portion. But it is so delicious that even if the cream would be too much, you love to eat a dessert, spilling the little cups. Prepare vanilla pear cream. Pear peel and chop into a puree using a blender.
In a pan put the pear puree, pour the heavy cream, add the seeds from the pod of vanilla. Put on fire and heat until boiling.
In a separate bowl, mix egg yolks, sugar and buckwheat flour. The author used corn flour, but I at your own risk, decided to add buckwheat. As it turned out tasty in the end! So if you don't have corn flour, feel free to add buckwheat.
Parts pour hot creamy pear ground in the egg mixture, stirring carefully, tempering the yolks.
Return the weight on the fire and heat until boiling, simmer, stirring constantly, until thick. It is about 3-5 minutes. Remove from heat, enter the butter. Stir, cover the bowl and chill the cream. It is possible to grind the mass in a blender to avoid lumps ready buckwheat flour.
Prepare shortcrust pastry for tarts. Flour, powdered sugar, butter and a pinch of salt to grind into crumbs. Pour into ice water and knead the dough.
Wrap in cling film and put into the cold for 1 hour.
Divide the dough into 6-8 pieces (I only had 6 ramekins, so I divided the dough into 6 pieces, and the pastry turned out a bit thick. Maybe this is the reason the cream remained.) Roll out each piece into a circle and fill in the form, prick with a fork, put in a each form a circle of parchment and fill with cargo. Send in the oven, preheated to 180 degrees. After 15 minutes, remove the weight and parchment and bake until Golden.
Half pear cut into thin slices (best with a mandolin) and put them on a silicone Mat to dry in the oven along with tatami about 20-30 minutes. Follow pear chips! Can burn!
Pull tarts and chips from the oven, hot baskets to fill with cold cream. Baskets from the heat of the cream will be heated and distributed them evenly. Can hit multiple times tartari cream on the table, the cream will fall evenly fill all the voids, will the air bubbles. Sprinkle the surface with sugar and caramelizing with the torch or put on the top level of the oven, under the grill until it forms a crispy caramel crust. In each tart put a ring of dried pear.
If the cream will remain, pour it into glasses, decorate with grated chocolate and pear chips.
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