Chocolate Ginger Tart, Pear Juice Crème Anglaise

Chocolate Ginger Tart, Pear Juice Crème Anglaise
  • 4 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 1:50 Total Time

Ingredients

Add all
  • pie crust

  • 1/2 cup
    (225 g)

    icing sugar

  • 1 cup
    (180 g)

    flour

  • Pinch of Salt

  • Zest of one orange

  • 1/2 cup
    (225 g)

    softened butter

  • 1

    egg

  • chocolate ginger ganache

  • 1/2 cup
    (125 mL)

    heavy cream (35 %)

  • 2/3 cup
    (170 mL)

    dark chocolate, in small pieces (pure caraibe from valrhona or other)

  • 1 tsp.

    fresh ginger

  • 1

    egg yolk

  • 1 tsp.

    butter

  • pear juice creme anglaise

  • 1

    well-ripened pear

  • 1/3 cup
    (80 mL)

    water

  • 1/3 cup
    (80 g)

    sugar

  • 1/2 cup
    (125 mL)

    heavy cream (35 %)

  • 4

    egg yolks

Preparation

Most recipe books use ground ginger in dessert recipes. Personally, I prefer using fresh ginger. All you have to do is reduce the required quantity by half. What a difference!

Pie Crust:

Combine the icing sugar, flour, salt and orange zest. Add the butter and stir well as for a pie dough. Add the egg and keep 1 hour in the refrigerator. Spread the dough into tart molds or one large pie pan. Bake in the oven at 180°C (350°F) until the edges start to brown. Let sit at room temperature.

Chocolate Ginger Ganache:

In a saucepan, heat the cream just to the boiling point. Turn off the heat. Add the chocolate and stir well to melt it. Pour into a bowl. Add the ginger, egg yolk and butter. Stir well and pour over the crust. Refrigerate until ready to serve.

Pear Juice Crème Anglaise:

Peel the pear into small sticks and put aside. Place the peels and leftovers in a saucepan with the water and sugar. Heat just to the boiling point. Filter the syrup into a bowl and add the pear sticks. Let soak about 20 minutes Remove the pear sticks. Combine the syrup with the cream and egg yolks. Put the preparation back into a saucepan over medium heat and stir gently using a wooden spoon until it thickens lightly. Remove immediately from the heat. When the cream coats the spoon, pour into a bowl and place in the refrigerator.

To Serve:

Serve the tart with the pear sticks and a little crème anglaise.

Source: Metro