Chocolate, Pear & Hazelnut Tart

It’s here, spring has arrived… and before moving on to red fruits, here’s a last fruity & chocolatey recipe at the same time, a pear / chocolate / hazelnut tart! This is a tart on a Breton shortbread base, so no lining required; there are quite a few elements to prepare, but the recipe remains fairly simple to make, and of course, you can prepare several elements the day before, or even 48 hours in advance 😊
 
Equipment:
Whisk
Rolling pin
Perforated plate
Piping bags
18mm nozzle
20cm circle

Ingredients:
I used Norohy vanilla extract, Caraïbes chocolate & Valrhona cocoa powder: code ILETAITUNGATEAU for 20% discount on the entire site (affiliate).

Preparation time: 1h30 + baking
For a 20cm diameter tart:

 Cocoa Breton shortbread:

 2 egg yolks
 75g sugar
 75g softened butter
 80g flour
 15g unsweetened cocoa powder
 5g baking powder
 Approximately 20g dark chocolate
 
 Whisk the egg yolks with the sugar.
 
 

 
 Add the softened butter, mix well, then finish with the flour, sifted cocoa and baking powder.
 
 

 
 Roll out the dough between two sheets of parchment paper, so as to be able to cut out a 20cm dough circle.
 
 

 
 Place the dough in the refrigerator for at least 2 hours. Then, cut out the circle and bake the Breton shortbread for 15 minutes at 170°C.
 
 

 
 Once out of the oven, remove from the mold and let cool. Then, melt the chocolate and spread it on the cooled shortbread. Let it crystallize.
 
 

 
 Chocolate caramel:

 100g sugar
 180g liquid cream
 50g dark chocolate
 25g butter
 
 Prepare a dry caramel with the sugar.
 
 

 
 Heat the cream. When the caramel has a nice amber color, add the hot cream gradually while stirring well.
 
 

 
 Let the caramel cook for 2 minutes on low heat, then pour it over the chocolate and butter.
 
 

 
 Blend the caramel and let it cool.
 
 

 

 
 Pear hazelnut compote:

 200g diced pears
 1 knob of butter
 Vanilla extract
 1 tablespoon sugar
 15g chopped hazelnuts
 
 Brown the diced pears in a pan with the butter, sugar and vanilla.
 
 

 
 Allow them to cook, stirring regularly until achieving a compote texture.
 
 

 
 Off the heat, add the chopped hazelnuts and let cool.
 
 

 

 
 Poached pear:

 1 pear
 350g water
 70g sugar
 Vanilla extract
 
 Peel the pear. Bring the water, sugar and vanilla to a boil. Immerse the pear in it and let it cook for at least 30 minutes, check the cooking with the tip of a knife.
 
 

 
 Let cool, then core the pear and cut it into slices about 0.5cm thick.
 
 

 
 Praline whipped cream:

 150g liquid cream with 35% fat
 40g hazelnut praline
 
 Whip the liquid cream. When it has a whipped cream texture, add the praline, whip again, then pour it into a piping bag fitted with a plain nozzle and proceed with assembly.
 
 

 
 Assembly:

 QS hazelnut praline
 A few hazelnuts 
 
 Spread the pear compote on the Breton shortbread. 
 
 

 
 Cover with caramel. 
 
 

 
 Then, add the pear slices and fill them with praline. 
 
 

 

 
 Then, pipe the whipped cream, decorate with a bit of praline and some crushed hazelnuts before enjoying!