Pear Tart Belle-Hélène

Technical stages for Pear Tart Belle-Hélène :

• cremer the egg yolks along with sugar.
• Break the chocolate in very small pieces and melt in a bain-marie or microwave.
• Pour the melted chocolate on the creamed yolks and sugar.
• Add the thick crème fraîche and mix well. Leave to cool at room temperature.
• Line a tart mold with the shortcrust pastry. Leave the pastry overflow the edges of the mold.
• Sprinkle the almond powder on the bottom of the mold.
• peel, cut in half and seed the pears.
• Spread half of the chocolate cream on the almond powder in the bottom of the mold.
• Line the pears, head towards the center.
• Cover with the rest of the chocolate cream.
• Roll out a disk of flaky pastry to the diameter of the mold.
• Place in the center of the mold on the tart garnish.
• Glaze the surface using egg yolk and fold back the sides of the lower shortcrust pastry.
• Glaze the sides and sprinkle the surface of the tart with castor sugar.
• Bake in hot oven, 180°C for about 30 minutes.
• When finished, leave to cool a bit and sprinkle with icing sugar. Serve warm.