Chocolate Pear Tart for Valentine's Day (variant b8d16ccc) - photo 1
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Chocolate Pear Tart for Valentine's Day (variant b8d16ccc)

Valentine's Day Desserts Cakes and Bakes 90 min Medium 14 wyświetleń ~42.00 PLN - (0)
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Description

A delicate, traditional chocolate tart with caramelized pears and juicy pomegranate seeds, served with a subtle caramel infused with a hint of rose. This dessert is elegant and romantic — it combines smooth, intense ganache with a crunchy, buttery shortcrust pastry and the sweet-tart freshness of pomegranate. Inspired by classic French tarts with winter fruits; perfect for a Valentine's dinner, it presents beautifully on the plate and catches the eye with the contrast of pomegranate red against dark chocolate. Serve slightly chilled, preferably with a cup of espresso or a glass of light, sparkling wine.

Ingredients (14)

Servings:
4
  • Wheat flour 200 g
  • Butter 130 g
  • Powdered sugar 30 g
  • Egg 1 szt.
  • Vanilla extract 5 g
  • Dark chocolate (min. 70%) 200 g
  • Śmietanka 36% 240 ml
  • Pear 2.2 szt.
  • Lemon juice 10 ml
  • Pomegranate (arils) 120 g
  • Granulated sugar 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rose water 5 g
  • Pistachios (chopped) 30 g
💰 Szacowany koszt dania: ~42.00 PLN (10.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: measure 200 g of flour and pour it into a large, dry bowl. Add 30 g of powdered sugar and a pinch of salt (1 g). Cut 100 g of cold butter into cubes about 1 cm (make sure the butter is straight from the fridge). Add the chopped butter to the flour and quickly rub it in with your fingers or use a pastry cutter/food processor on short pulses until the mixture resembles coarse breadcrumbs (small lumps of butter the size of pea grains).

Ingredients: Wheat flour, Powdered sugar, Salt, Butter
Use a large bowl and a grater or food processor (short pulses). If doing it by hand, work quickly so the butter doesn't soften. A typical pan is not needed. Do not knead too long — lumps of butter are good, they add flakiness.
2

Make a well in the center and crack in 1 egg (60 g) and add 5 ml of vanilla extract. Quickly mix only the center part with a fork, then knead everything together with your hands or a silicone spatula until the ingredients combine into a cohesive mass. If the dough is too dry, add a teaspoon of cold water (about 5 ml). Form a ball, flatten it into a disk about 2–3 cm thick, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Ingredients: Egg, Vanilla extract, Wheat flour, Butter
Use a wooden spoon or your hands to knead; if you have a mixer with a dough hook, work briefly. Chilling is key — the dough rolls out more easily and doesn't shrink during baking.

Tart - preliminary preparation

3

Preheat the oven to 180°C (top and bottom). Take the chilled dough, lightly dust the work surface with flour, and roll it out to about 3 mm thick (it's best to roll from the center outwards, turning the dough every few strokes). Grease a tart pan with a diameter of 22–24 cm (a pan with a removable bottom is best) with butter or a bit of fat and transfer the dough, pressing it into the edges. Trim off the excess dough. Prick the bottom with a fork several times, place a sheet of baking paper on the dough, and add weights (ceramic baking beads or dry beans). Bake "blind" for 15–18 minutes until the edges are lightly golden; remove the weights and paper and bake for another 4–6 minutes until the bottom is matte golden and dry.

Ingredients: Wheat flour, Butter, Egg
Use a 22–24 cm springform pan. The best is a pan with sides 2–3 cm high. Bake with a weight so the bottom doesn't puff up. Check the color — it should be golden, not brown.

Chocolate filling (ganache)

4

Pour 240 ml of cream into a saucepan and heat over medium heat until just before boiling, when small bubbles appear (the surface will slightly steam) — do not allow it to boil. Meanwhile, chop 200 g of dark chocolate and place it in a heatproof bowl. When the cream is hot, pour it over the chocolate and let it sit for 2 minutes to soften the chocolate. After 2 minutes, stir from the center with a wide spatula until a smooth, shiny mixture forms. Add 30 g of cold butter and stir until it melts and gives the ganache a smooth texture. Allow to cool slightly (about 10–15 minutes) — the consistency should be thick but still pourable, so it can be spread over the crumbly base.

Ingredients: Śmietanka 36%, Dark chocolate (min. 70%), Butter
Use a heatproof bowl and a kitchen thermometer if you have one — the cream should reach about 85°C before removing from heat. Stir gently, do not whip air into it. This is a key step — the ganache should be smooth, without any chocolate lumps.

Rose caramel glaze

5

In a small saucepan with a thick bottom, add 80 g of granulated sugar and set it over medium heat. Do not stir with a spoon — instead, gently shake the saucepan every few seconds to allow the sugar to melt evenly. When the sugar reaches an amber color (usually 5–8 minutes), remove the saucepan from the heat and carefully pour in 40 ml of hot cream (it may splatter) — stir with a wooden spoon until the mixture is smooth. Add 10 g of butter and, if using, 5 ml of rose water. Mix and set aside to let the caramel cool slightly — it should be thick but still liquid for decoration.

Ingredients: Granulated sugar, Śmietanka 36%, Butter, Rose water
Use a heavy-bottomed saucepan and a long spoon. Note: hot caramel splatters — keep your face away and use long gloves. If the caramel starts to burn (very dark), discard it and start over.

Pears

6

Peel the pears (400 g), cut them in half, remove the cores, and then slice them thinly (about 5 mm). Drizzle with lemon juice (10 ml) to prevent browning. In a large skillet, heat 15 g of butter over medium heat, sprinkle the pear slices with 20 g of granulated sugar and sauté for 2–3 minutes on one side until lightly caramelized, flip and sauté for another 2–3 minutes — the pears should be soft but hold their shape (a knife should go in easily, but they should not fall apart). Remove from heat and set aside to cool.

Ingredients: Pear, Lemon juice, Granulated sugar, Butter
Use a 24–26 cm non-stick frying pan. Do not overcook the pears — they should be firm, not pureed. For clearer caramelization stripes, do not stir too often.

Assembly and decoration

7

Pour the slightly cooled ganache onto the pre-baked tart base — spread it evenly with a spatula. Arrange slices of caramelized pears on top in a fan pattern or concentrically from the center. Evenly sprinkle 120 g of pomegranate seeds to add a color contrast. Gently drizzle the dessert with the prepared caramel (about 2–3 teaspoons, depending on your sweetness preference). Optionally, sprinkle with 30 g of chopped pistachios for color and crunch.

Ingredients: Dark chocolate (min. 70%), Pear, Pomegranate (arils), Rose water, Pistachios (chopped), Śmietanka 36%, Butter
Use a spatula to smooth the ganache. If the ganache is too runny, wait an additional 10–20 minutes at room temperature — do not put it in the fridge immediately (it may cause uneven thickening). Additionally, you can add a sprinkle of pistachios (optional).

Cooling and Serving

8

After decorating, place the tart in the refrigerator for at least 45–60 minutes to let the ganache set — the surface should become matte-glossy and springy to the touch. Before serving, take the tart out 10–15 minutes in advance to let the flavors open up. When cutting, use a hot, wiping knife (dip it in hot water and wipe it before each cut) to ensure smooth slices.

Ingredients: Dark chocolate (min. 70%), Pear
Use the refrigerator and a sharp knife to slice. Chilling is important — if you serve the tart right away, the ganache may spill when cutting.

Fun Fact

💡

Combining chocolate with fruits (like pear or orange) has a long tradition in French cuisine — the contrasting sweetness of the fruit and the bitterness of chocolate create a classic duo used in holiday desserts and elegant gatherings.

Best for

romantyczna kolacja walentynkowa uroczyste podanie po eleganckim obiedzie prezent kulinarny dla bliskiej osoby

Tips

🍽️ Serving

Serve the tart slightly chilled (not ice-cold) on a decorative plate; add a scoop of vanilla ice cream on the side or a bit of whipped cream. For visual effect, add a fresh mint leaf and a few extra pomegranate seeds just before serving.

🥡 Storage

Store the tart in the refrigerator covered with plastic wrap for up to 48 hours. The ganache may harden over time — take the tart out 15–20 minutes before serving. The caramelized pears are best consumed within 24 hours (they lose their firmness over time). Do not freeze the tart together with the caramel and pomegranate (the pomegranate becomes watery after thawing).

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