Pear Chocolate Charlotte Recipes

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PEAR AND CHOCOLATE TART

My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.

Provided by vicki oliver

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7



Pear and Chocolate Tart image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
  • Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
  • Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
  • Arrange pears on top of the tart by pressing them into the chocolate mixture.
  • Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 53.1 g, Cholesterol 72.5 mg, Fat 37 g, Fiber 7.4 g, Protein 9.4 g, SaturatedFat 10.2 g, Sodium 203.4 mg, Sugar 32.4 g

1 shortcrust pastry crust
6 ½ ounces 70% dark chocolate, chopped
1 ½ cups ground almonds
2 eggs
½ cup superfine sugar
6 ½ tablespoons butter, softened
3 pears - peeled, cored, and quartered

PEAR CHARLOTTE

We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15



Pear Charlotte image

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
  • Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
  • Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
  • Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
  • Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
  • Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
  • Top each with a dollop of creme fraiche.
  • Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
  • creamy. Set aside.
  • Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
  • Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
2/3 cup plus 1 tablespoon sugar
Pinch salt
1 tablespoon pear liqueur
1 1/2 tablespoons freshly squeezed lemon juice
4 ounces (1 stick) sweet butter
1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
1 teaspoon ground cinnamon
1 recipe Vanilla Custard Sauce, recipe follows
Creme fraiche
10 large egg yolks
3 tablespoons sugar
Pinch salt
3 1/4 cups milk
1 teaspoon vanilla extract, or a 1-inch piece vanilla bean

PEAR & CHOCOLATE CHARLOTTE

Categories     Cake     Chocolate     Dessert     Pear

Yield 6 persons

Number Of Ingredients 5



PEAR & CHOCOLATE CHARLOTTE image

Steps:

  • 3 hours before, prepare the chocolate mousse melt the chocolte with 4 spoons of water mix the chocolate with the egg yolks separately whip the egg-whites with salt incorporate then to the chocolate mixture leave aside the chocolate mousse 3 hours in the fridge when the mousse is ready, drain the pears and use the syrup to soak the ladyfingers cover the sides of the mold with them. Alternate pears, chocolate mousse and ladyfingers and let it in the fridge 3 hours.

200 g of cooking chocolate
4 eggs
20 ladyfingers (the number depends on your mold)
cooked pears can
whipped cream

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