Vedetele de azi sunt perele si ciocolata, o combinatie clasica, etern delicioasa pe care eu o ador. 

Ingrediente pere in sirop:

• 2 pere
• 2 cani apa
• zahar dupa gust
• 1/2 pastaie de vanilie
• 1 stea anason
• 1 felie lamaie

Puneti apa, zaharul, vanilia, lamaia si anasonul la fiert. Cat timp apa da in clocot, curatati usor perele de coaja, taiati-le in jumatate, apoi scoateti casuta cu seminte si puneti cu grija jumatatile de pere in apa fierbinte. Lasati sa fiarba pana perele se inmoaie usor, orpiti focul si lasati perele in apa sa se raceasca, apoi scoateti-le intr-o sita sa se scurga lichidul.

Ingrediente crusta:

• 220g faina
• 110g unt rece taiat cuburi
• 1 ou rece
• 70g zahar
• 1 praf de sare
• 1-2 linguri vodka rece (rachiu, tuica ori alt alcool. Ideea e ca alcoolul se evapora mai repede decat apa, permitand crustei sa ramana mult mai crocanta)

Amestecati faina cu sarea, zaharul si untul taiat cuburi pana obtineti o compozitie nisipoasa. Lucrati repede astfel incat caldura mainilor sa nu topeasca untul ori folositi o furculita sau un blender pentru treaba asta. Adaugati oul, amestecati rapid pana aluatul incepe sa se lege, iar daca e nevoie adaugati o lingura de alcool. Nu lucrati aluatul mai mult decat trebuie pentru ca riscati sa-i stricati textura.

Daca folositi aluatul acum, pur si simplu rasturnati-l in tava in care veti coace si ajutandu-va de varfurile degetelor, intindeti-l in strat uniform. Daca vreti sa-l intindeti mai tarziu, formati o bila, acoperiti in folie si dati la rece.
Eu am intins aluatul in tava de tarta, apoi am bagat tava la frigider cat m-am ocupat de umplutura de ciocolata.

Ingrediente umplutura de ciocolata:

• 200g ciocolata
• 3/4 cana frisca lichida
• 1/4 cana zahar
• 1 ou+1 galbenus
• 1 lingurita esenta de vanilie

Topiti ciocolata impreuna cu frisca lichida la bain-marie, apoi adaugati zaharul si amestecati pana se topeste. Luati de pe foc si lasati sa se racoreasca 5-10 minute. Intr-un bol, bateti oul si galbenusul cu esenta de vanilie, apoi adaugati crema de ciocolata calda, putin cate putin, amestecand continuu pentru a evita coagularea oualor de la caldura cremei.

Asamblare tarta:
Scoateti tava cu aluat din frigider.
Perele scurse de sirop, taiati-le felii subtiri, apoi asezati-le in tava, peste aluat.
Turnati crema de ciocolata de jur imprejurul perelor si dati la cuptor la 180-190C pana blatul devine auriu, iar umplutura de ciocolata a crescut usor si pare inchegata.
lasati sa se raceasca si pudrati cu zahar inainte de servire.
Sa aveti pofta!

ENGLISH!

Today’s stars are chocolate and pears, a classic combo, but a perfect one if you ask me! I’m actually a fan of it, especially now when you can easily find pears at the market and not just any pears… they’re so tasty and fragrant at this time of the year that would be such a shame not to use them in baking. This chocolate pear tart was kinda stuck in my mind for a long time, but I guess there’s a right time for everything and its time was today!

Poached pears:

• 2 pears
• 2 cups water
• 100g sugar, more or less depending on your taste
• 1/2 vanilla bean, split lenghtwise
• 1 star anise
• 1 lemon slice

Pour 2 cups of water in a saucepan, then add sugar, the vanilla bean, the star anise and lemon slice and bring to a boil. Carefully peel and core the pears then place them into the boiling water and leave them to simmer for 5-10mins until they’re soft. Once they’re boiled, remove from heat, let them cool down in the syrup, then strain them through a sieve. Set them aside for later.

Vodka tart/pie crust:

• 220g plain flour
• 70g sugar
• 110g cold butter cut into cubes
• 1 cold egg
• 1 dash of salt
• 1-2 tablespoons cold vodka (you can use water instead, but I recommend using alcohol because it evaporates faster than water, allowing the dough to be bake more evenly)

Mix the flour with the sugar and salt, then add the butter cut into cubes and rub the butter pieces into the flour until the mixture has a sandy, grainy look. Work quickly or the butter will melt from the heat of your hands, changing the dough’s final texture. Add the cold egg and give it a quick mix until the dough starts to come together. If still looks too sandy, add 1 tablespoon of cold vodka or water and mix again quickly. If you are using the dough now, just turn it on the pan you plan to bake it and using your fingertips, spread it evenly in the pan. If you plan to bake it later, shape the dough into a ball, cover it with plastic wrap and refrigerate until you need it.

Chocolate filling:

• 200g chocolate
• 3/4 cup heavy cream
• 1 egg + 1 egg yolk
• 1 dash of salt
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Melt the chocolate with the heavy cream on a double boiler. Once the chocolate is all melted, add the sugar and a dash of salt and keep mixing 1-2 more minutes until the sugar is all dissolved. Remove from heat and set aside to cool down 5-10 minutes. In another bowl, slightly whip the eggs, add the vanilla extract, then start adding the chocolate mixture, slowly, mixing all the time to prevent the heat from the chocolate to cook/scramble the eggs. In the end, you should have a smooth, shiny filling.

Assemble the tart:
Cut the pears in thin slices and arrange them in the pan, over the uncooked crust. Using a spoon, carefully pour the filling over the pears or between them, however you think it’s best for you. Bake at 185C until the edges are brown and the fillings has risen a bit and it looks like a set pudding. Remove from the oven, dust it with powder sugar and serve when cold. Enjoy!!