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Chocolate Ginger Tart, Pear Juice Crème Anglaise https://www.metro.ca/userfiles/image/recipes/tartelette-chocolat-gingembre-crème-anglaise-poire-4758.jpg PT15M PT35M PT1H50M
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.
4
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
Chocolate Ginger Tart, Pear Juice Crème Anglaise

Chocolate Ginger Tart, Pear Juice Crème Anglaise

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:35
COOKING
1:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • pie crust
  • 1/2 cup
    (225 g)
    icing sugar
  • 1 cup
    (180 g)
    flour

  • Pinch of Salt

  • Zest of one orange
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    Flyer Deals  (2)
    SEEDLESS NAVEL ORANGES 3 LB

    SEEDLESS NAVEL ORANGES 3 LB

    $3.99 ea.

    PRODUCT OF MOROCCO

    UGLI FRUIT

    UGLI FRUIT

    $2.99 ea.

    PRODUCT OF JAMAICA

  • 1/2 cup
    (225 g)
    softened butter
  • 1
    egg

  • chocolate ginger ganache
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    Flyer Deal  (1)
    SAVE UP TO 60¢
    NESTLÉ CHOCOLATE BARS

    NESTLÉ CHOCOLATE BARS

    $0.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    heavy cream (35 %)
  • 2/3 cup
    (170 mL)
    dark chocolate, in small pieces (pure caraibe from valrhona or other)
    You might like:

    Flyer Deal  (1)
    SAVE UP TO 60¢
    NESTLÉ CHOCOLATE BARS

    NESTLÉ CHOCOLATE BARS

    $0.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1 tsp.
    fresh ginger
  • 1
    egg yolk
  • 1 tsp.
    butter

  • pear juice creme anglaise
    You might like:

    Flyer Deals  (2)
    ANJOU OR BOSC PEARS

    ANJOU OR BOSC PEARS

    $1.79 /lb

    PRODUCT OF U.s.A., EXTRA FANCY GRADE 3.95/kg

    ORGANIC BARTLETT PEARS

    ORGANIC BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF CHILE EXTRA FANCY GRADE 5.49/kg

  • 1
    well-ripened pear
    You might like:

    Flyer Deals  (2)
    ANJOU OR BOSC PEARS

    ANJOU OR BOSC PEARS

    $1.79 /lb

    PRODUCT OF U.s.A., EXTRA FANCY GRADE 3.95/kg

    ORGANIC BARTLETT PEARS

    ORGANIC BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF CHILE EXTRA FANCY GRADE 5.49/kg

  • 1/3 cup
    (80 mL)
    water
  • 1/3 cup
    (80 g)
    sugar
  • 1/2 cup
    (125 mL)
    heavy cream (35 %)
  • 4
    egg yolks
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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