Dark Chocolate Pear Tart, Milk Chocolate Cream

Dark Chocolate Pear Tart, Milk Chocolate Cream

Restaurant: Oceana
Chef: Jansen Chan, pastry chef

Chocolate Sable

Ingredients

3 cups flour

½ cup cocoa

¾ teaspoon baking powder

¼ teaspoon salt

8 ounces butter

1 cup sugar

5 egg yolks

1. In a large bowl, sift together the flour, cocoa, baking powder and salt.
2. In another bowl, cream the butter and sugar. Slowly add the egg yolks.
3. Add the dry ingredients to the butter-sugar-eggs mixture and stir until just combined.
4. Spread the dough between 2 sheets of parchment paper until it is about 1/8-inch thick.
   Chill overnight.
5. Preheat the oven to 350°F. Cut chilled chocolate sable into the same size as the preferred tart ring. Reserve any scraps. Mark the dough with a fork and transfer to a sheet pan. Place the chocolate sable scraps on the same pan,. Bake for 8 to 10 minutes. Allow the chocolate sable to cool. Frost the top of the round sable pieces with some melted chocolate. Reserve.

Pear Jam

Ingredients

1 pound pears

½ cup sugar

2 tablespoons lemon juice

½ vanilla bean, split and scraped

1. Peel and core pears; chop roughly. In a pot, add all the ingredients and enough water to cover them. Simmer the mixture for 1 to 2 hours, stirring occasionally. Blend until smooth. Let cool and reserve.

Ingredients

2 cups half and half

¼ cup sugar

6 egg yolks

11 ounces dark chocolate, at least 64%

1. In a saucepan, heat the half and half with 1/8 cup sugar. Whisk the egg yolks with the remaining sugar.
2. When the half and half boils, temper the mixture into the yolks, whisking constantly. Return the hot yolks to the pan and stir constantly until nappe.
3. Immediately pour mixture over chocolate through a fine mesh strainer. Stir to combine. Reserve at room temperature.

Milk Chocolate Chantilly

Ingredients

2 2/3 cups cream

4 ounces milk chocolate

1. Whip 2 cups of the cream and reserve. Place the milk chocolate in a bowl. In a saucepan, boil the remaining cream and pour over the chocolate. Whisk until smooth. With a whisk, quickly incorporate the whipped cream into the mixture. Reserve in the refrigerator.

Pear Cubes

Ingredients

2 pears

½ cup sugar

tablespoon butter

1. Peel and core pears; cut into ¼-inch dice.
2. Sprinkle the sugar in a skillet over medium-high heat. When the sugar begins to caramelize, add the butter to stop the cooking.
3. Add the pears to the skillet and stir with a spatula. Allow the sugar to coat the pear pieces.
   Remove from the heat and immediately transfer the mixture to a slotted tray, allowing any excess liquid to drain. Cool.

1. On a tray, place the cool chocolate sable inside the tart ring. Place a layer of crème fraîche in the center of the sable, leaving a ¼-inch gap along the edge. On top of this, place a generous layer of the pear jam. Pour the warm chocolate custard around the edge, filling the ¼-inch gap. Continue to cover the pear jam with more custard. Tap the pan lightly to remove any air bubbles. Chill for several hours.
2. Chop the chocolate-sable scraps finely, in a food processor or by hand. Reserve them in a shallow bowl.
3. To finish, remove the chocolate tart from the refrigerator. Run a clean, hot knife around the edge to lift the tart ring off. Gently roll the sides of the tart in the chopped chocolate-sable crumbs. Place the cooled pear cubes on top of the tart. Add a scoop of milk chocolate chantilly on top and garnish with a chocolate decoration.

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