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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.
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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 eggs 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 yolk
Chocolate Ginger Tart, Pear Juice Crème Anglaise

Chocolate Ginger Tart, Pear Juice Crème Anglaise

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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

  • Zest of one orange
  • 1/2 cup
    (225 g)
    softened butter
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  • 1
    eggs

  • chocolate ginger ganache
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  • 1/2 cup
    (125 mL)
    heavy cream (35 %)
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  • 2/3 cup
    (170 mL)
    dark chocolate, in small pieces (pure caraibe from valrhona or other)
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    LINDT SWISS CLASSIC OR SELECTION PREMIUM FINESSE CHOCOLATE BARS

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    2 for $4.00

    SELECTED SIZES SELECTED VARIETIES, OR 3.99 EA.


    FERRERO KINDER CHOCOLATE, BUENO MINI OR SURPRISE

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    2 for $8.00

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  • 1 tsp.
    fresh ginger
  • 1
    egg yolk
  • 1 tsp.
    butter
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  • 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 %)
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  • 4
    egg yolk
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

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