Pear Cookie Tart with Milk Chocolate & Hazelnut

26 September 2024

Difficulty:

Price: Cheap

If you know my blog a little, you'll recognize the format of this tart! A tart with a cookie base, which I had already made in a "winter" version, chocolate/vanilla/praline & in a "summer" version, raspberry/pistachio. Here's the autumn version, pear/chocolate/hazelnut. For this recipe, I used Valrhona's Azelia chocolate, which already contains hazelnuts for an even more pronounced flavor! The recipe is very easy and quite quick to make, and it will make a great last-minute dessert if needed 😉

Ingredients:
I used Azelia chocolate from Valrhona: ILETAITUNGATEAU code for 20% off the entire site (affiliate).

Equipment:
De Buyer oblong circle
Perforated baking sheet
Pastry bags
12mm Nozzle

Preparation time: 45 minutes + 15 minutes of baking
For 8 people (a circle 30cm long and 11cm wide):

The cookie:

75g of softened butter
40g of muscovado sugar
30g of granulated sugar
30g of whole egg
120g of flour
1.5g of baking powder
125g of Azelia chocolate
50g of hazelnuts

Mix the softened butter with the two sugars, then add the egg.

Pear chocolate hazelnut cookie tart 1

Then incorporate the flour and baking powder, followed by the chocolate chopped into small pieces and the hazelnuts also chopped.

Spread the cookie dough into your buttered circle and place it on a baking sheet lined with parchment paper.

You'll have too much dough; with the rest, you can make mini cookies like I did to use for the tart decoration, or you can slightly reduce the ingredient quantities.
Bake in the preheated oven at 180°C for about 15 minutes (5 to 7 minutes for mini cookies). Let cool and unmold.

The pears:

1 large pear or two small ones
300g of water
150g of sugar
A little vanilla extract or vanilla powder

Cut pear slices about half a centimeter thick. In each slice, cut out circles of different sizes using cookie cutters.
Bring the water, sugar, and vanilla to a boil, then dip the pear circles in and let them simmer for about ten minutes.

Pear chocolate hazelnut cookie tart 4

Then drain and let cool. With the scraps, cut small pieces roughly and keep them refrigerated until assembly.

Straciatella whipped cream:

200g of heavy cream
15g of powdered sugar
50g of Azelia chocolate

Whip the heavy cream with the powdered sugar until you get a more or less firm whipped cream according to your preference.

Pear chocolate hazelnut cookie tart 6

Finely chop the chocolate to obtain flakes, then gently incorporate them into the whipped cream. Pour the whipped cream into a piping bag fitted with a plain nozzle.

Assembly:

A few hazelnuts
10g of Azelia chocolate

On the cookie base, spread the pear pieces.

Pear chocolate hazelnut cookie tart 5

Then, pipe the straciatella whipped cream, then add the poached pear circles, mini cookies, a few hazelnuts, and some finely chopped chocolate before enjoying!