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Pear Tarte Tatin with Caraïbe
Made with Caraïbe 66%
An original recipe by L’École Gourmet Valrhona
Makes one 8-inch diameter tart
Prepare the day before: Shortbread crust
Preparation time: 35 minutes
Recipe Step by Step
1g Fine salt
30g Confectioner’s sugar
10g Almond flour
70g Whole wheat flour
80g Cocoa powder
Sift together the almond flour, all-purpose flour, cocoa powder and the confectioner’s sugar and rub them into the cold butter until your mixture has a sandy texture.
Add the egg.
Hand-mix until a homogeneous dough forms.
Store in the refrigerator for 1 hour.
Roll out the dough to a thickness of 3mm and around 8 in. in diameter.
CARAÏBE 66% CHOCOLATE CARAMEL
45g Whipping cream 25g Sugar
15g CARAÏBE 66% chocolate
Pour the sugar into a saucepan and keep stirring it until it turns into a caramel.
Add the butter, then stir in the warmed cream.
Bring to a boil.
Pour the caramel onto the melted CARAÏBE 66% chocolate and stir it in using a spatula to get a perfectly smooth texture.
Leave to cool on a sheet of parchment paper or a silicone mat.
Once the caramel has completely cooled, blend it to create a powder.
Assembly and finishing
2 nice pears
1g ground mixed peppercorns
Line a 8-inch springform pan with parchment paper. Cover the base of the pan with CARAÏBE 66% chocolate and caramel powder.
Peel the two pears and remove any seeds.
Cut them into six wedges (12 in total) and place them on the chocolate and caramel powder base.
Season with mixed ground pepper.
Put in place the disk of uncooked shortbread crust and bake at 340°F (170°C) in a fan-assisted oven for 30 minutes.
Take it out of the oven and wait 10 minutes before taking it out of the pan (the tart must be warm).