Pear Hazelnut Tart
Elise, from Buttercream & Roses, impresses me day after day with her delicious goodies and mouth-watering photography. And this pear & hazelnut tart is definitely no exception. Though it’s slightly more time consuming than your average treat, I’m more than willing to bet that it’s worth the additional effort. Check out the recipe below!
For the dough:
- 0.5 cup unsalted butter, room temperature
- 0.5 cup hazelnut flour (see directions)
- 1 cup all-purpose flour
- 0.5 large egg, beaten
- 3 Tbsp confectioners' sugar
- Preheat oven 350 degrees.
- Toast hazelnuts in oven for 10 minutes.
- Remove skin from the hazelnuts. Place hazelnuts in food processor. Pulse until it reaches a flour-y texture.
- Place butter and confection sugar in mixer. Beat for 4 minutes.
- Sift together flour and hazelnut flour.
- Add the flour to the butter mixture and mix.
- Add egg and mix.
- Wrap dough in plastic wrap and place in refrigerator for 2 hours.
- Roll out dough to 1/4” thick. Cover tart pan.
- Line tart with parchment paper and dried beans (to add weight).
- Bake for 25 minutes. Remove from oven and remove parchment paper with beans.
- Continue baking for 10 more minutes until tart is golden brown.
- Remove from oven and allow to cool completely.
For the chocolate ganache:
- 2 Ounce butter
- 0.5 cup heavy cream
- 8 Ounce semi-sweet chocolates
- Place chocolate in a heat proof bowl.
- In a saucepan heat heavy cream to just under a boil.
- Pour heavy cream over the chocolate.
- Add Butter.
- Allow chocolate, cream and butter to sit for 3 minutes.
- Mix all ingredients with a whisk until everything is completely incorporated.
For the poached pears:
- 0.5 tsp clove
- 2 cinnamon sticks
- 1 cup honey
- 5 cup water
- 3 pears
- a sprinkle of cinnamon, at the end
- Add all the ingredients except the pears into a saucepan on medium heat. Bring to a boil.
- Peel, core and cut pears in half and place in saucepan, making sure pears are completely submerged.
- Allow to boil for 45 minutes to an 1 hour until pears are soft. Remove from saucepan and strain.
- Fill baked tart with chocolate ganache.
- Place filled tart in the refrigerator to allow ganache to set for 3 hours.
- Strain poached pairs.
- When ready to serve, place pear halves on tart and sprinkle with cinnamon.
Check out the slideshow above for a behind-the-scenes look at the making of this gorgeous tart!
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