Pear and Chocolate Tart

The delicious pear and chocolate tart from chef @francoisperret, prepared and presented by @laetice_patisse

CREAM PASTE

For a circle of (Diameter : 20 cm and  Height : 3.5 cm)

• 140g flour
• 20g almond powder
• 50g icing sugar
• 50g eggs
• 80g butter 1/2 soft salt
  
• Bowl : cream butter and sugar. Then add egg. Then flour and almond powder. (To be done the day before). 

ALMOND CREAM

• 80g eggs
• 100g soft butter
• 100g caster sugar
• 80g almond powder
• 16g cocoa powder
• 1/2 pear
• Mix butter, sugar and almond. Then eggs. Then cocoa.
• Add pear cubes.
• cook the 2 together (raw dough and almond cream) and brown the dough halfway (170 ° and 25 to 30 minutes to monitor.) 

CREAMY CHOCOLATE (the day before) 

• 135g cream  
• 137g milk 
•  1 vanilla pod 
•  60g yolks  
• 30g honey  
• 50g chocolate 42% 
•  85g chocolate 70%  
• Make a custard and pour it over the chocolates.  
• Mix, film and set aside 4 hours in the fridge.

POACHED PEARS

• 1L water
• 500g sugar
• Large zest of 1/2 orange
• 1 vanilla pod
• 4 Williams pears (3 large, round, large and regular comices)
• Peel the pears, cut them in half and remove the seeds with a teaspoon.
• Boil the syrup and immerse the pears at 80 ° for 1 hour.
• Cover with baking paper with holes to prevent drying out.

 ASSEMBLY

• Poach the creamy
• Place the cut pears
• Cover them with neutral glaze
• Melt chocolate