Ingredients
- 2 STAINLESS STEEL FRAMES 16 X 16 X H. 2 CM
- ROUND CUTTER
- For 2 16 cm square pies
- For the dough:
- 2 rolls Shortbread dough
- For the ganache:
- 140 g Guanaja Valrhona Dark Chocolate 70%
- 40 cl 35% liquid cream
- 55 g Milk
- 1 Egg
- For the decor:
- 1 Pear
- 1 bunch Gooseberry
Preparation Method
1. The dough: cut out 2 squares of about 20 x 20 cm in the pasta. Film and let stand 15 min in the refrigerator. Prick the dough with a fork. Preheat the oven to 150-160°C (th. 5-6). Butter the inside of the two stainless steel frames. Place them on a baking sheet covered with baking paper. Line the frames with the dough by applying slight pressure with the thumbs to make it stick to the edges. Cut the excess dough to the edge of the frame with a knife. Let rest another 30 min in the refrigerator. Cover each pie base with a square of parchment paper weighted with dried vegetables (or clay balls) and cook 10 min to white. Remove from the oven, remove the dried vegetables and parchment paper and bake for another 5 min. The cooked pastry should be a nice light brown caramel color. When you leave the oven, cool at room temperature on the baking sheet, without removing the stainless steel frames.
2. Ganache: Preheat the oven to 170°C (th. 5-6). Finely chop the chocolate into a pothole. In a saucepan, bring the cream and milk to a boil, then pour them over the chocolate. Stir with a Maryse. When the chocolate is perfectly melted and smooth, stir in the beaten whole egg and whisk again: the mixture thickens slightly. Pour this ganache on the tart bottoms cooked to white, always in their frame, filling them to the maximum. Bake again, close the oven door, and turn it off immediately. Let the tarts cook for 15 min. So the ganache will be just «caught» and still mellow. When you leave the oven, carefully remove the stainless steel frames and let the tarts cool at room temperature.
3. The decor: peel and cut the pear into regular thick slices. Cut out pear pallets of different diameters using small round cutters. Place it on the pie, sprinkle with a few berries. Taste the pie at room temperature.
