90g soft butter
65g caster sugar
3 free-range organic egg yolks
200g plain flour
For the filling
100g Tony's dark chocolate, chopped
100 ml whipped cream
2 ripe pears, sliced
25g dark chocolate, grated
For these chocolate pear tartlets, we used pâtee sucrée, a sweet French dough which is perfect for fruit tarts. It is very tasty, easy and quick to make and it does not soften immediately if not everything gets eaten at once. There is so much summer fruit, we are going to make a lot of tartlets with this dough, in the coming days!
How to make chocolate pear tartlets
Mix butter and sugar until pale yellow and creamy.
Mix in the egg yolks one by one.
Mix in the flour briefly, all at once.
Knead the crumbly dough quickly smooth by hand.
Shape a ball and wrap it in cling film.
Allow the doughto rest at least 30 minutes in the refrigerator.
How to bake the tartlet cases
Preheat the oven to 190°C
Roll the dough to 1cm thickness.
Press out cicles using a glass.
Press the circles into the moulds.
Bake the cases 12 - 15 minutes.
Allow the tartlet cases to cool in the moulds.
Tap the tarlett cases gently out of the moulds on your hand.
How to make the chocolate filling
Put a saucepan filled with a layer of water on and put a heatproof bowl on top.
Melt the chocolate with half the cream, au bain marie.
Remove from the heat and stir in the remaining cream.
Fill the cases and let the chocolate set in the fridge.
Place slices of pear on the tartlets, sprinkle with grated chocolate.
Or place cherries and mint leaves on top.