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bergamot

Pear tart with Pastis and bergamot

november 19, 2020 by marie Leave a Comment

Pear tart with pastis and bergamot
Pear tart with Pastis and bergamot

Makes 6 tarts

Pate Sucrée

75 g butter at room temperature 
50g confectioners sugar
1/2 egg 
15g almond flour
125g all purpose flour
1/2 tsp. salt

Hazelnut sponge

60g hazelnuts
50g + 25g cane sugar
20g egg yolk
75g egg whites
50g butter, melted
35g all purpose flour
1 tsp. baking powder
1 generous pinch of salt 

Bergamot olive oil ganache

160g citrusy, fruity dark chocolate, chopped
20g glucose syrup  
75ml heavy cream
100ml bergamot olive oil (I recommend this)
Pinch of salt 

Pastis poached pear

4 ripe, but firm pears
500ml water
125ml Pastis
125g sugar

Tart shells: Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. 

Roll out the dough and line six 7,5cm tart rings with the pastry. Trim excess dough along the edges and rest the tart shells for 15-30 minutes in the fridge. Use a fork to prick holes in the bottom of the tart shells. 

Preheat the oven to 175C and bake the tart shells until golden brown, about 15 minutes. Remove from the oven and leave to cool completely.

Hazelnut sponge: Preheat oven to 175C and line a baking sheet with baking paper. Toast the hazelnuts until golden brown, about 15 minutes, and leave to cool before grinding to nut flour.

Mix together the hazelnut flour, 50g of cane sugar and egg yolk in a bowl and whisk in the melted butter. 

Sieve together flour, baking powder and salt and mix into the batter. Whisk the egg whites with the remaining 25g of sugar to soft peaks and fold into the batter until the batter falls from the spatula. 

Pour the batter onto the prepared baking sheet and spread out to about 1cm thickness. Bake for 5-6 minutes and leave to cool on a wire rack. Cut out 6 rounds of cake that fit inside the cooled tart shells.

Bergamot olive oil ganache: Add the chopped chocolate to a heat proof bowl. Bring cream and glucose to a boil over medium heat and pour over the chocolate. Stir with a spatula in the centre until the chocolate is melted, and continue to stir while slowly drizzling in the olive oil. If mixture begins to split, emulsify using an immersion blender. Season with salt to taste. Pour the ganache into a piping bag and pour over the hazelnut sponges in the tart shells. Leave to set.

Poached pear: Heat the water, Pastis and sugar in a saucepan until the sugar is dissolved and remove from heat. Slice the pears thinly on a mandolin and add to the warm liquid and cook until just tender, 3-5 minutes. Remove from heat and drain excess liquid from the pears. Cut out discs of pear and arrange on the ganache tarts.

Serve immediately.

Filed Under: Tarts Tagged With: belle helene, bergamot, chocolate, chocolate tart, ganache, olive oil ganache, pastis, pastry chef, pastry chef dessert, pear tart, poached pear

Tarte au vinaigre a l’ananas

april 27, 2020 by marie Leave a Comment

TARTE AU VINAIGRE A L’ANANAS

Makes 6 tarts

PÂTE SUCRÉE

75 g butter at room temperature 
50g confectioners sugar
1/2 egg 
15g almond flour
125g all purpose flour
1/2 tsp. salt

Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 12cm calisson tart rings with the pastry. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and preface the tart shells for about 8-10 minutes, until pale golden, remove from the oven and leave to cool on a wire rack.

PINEAPPLE VINEGAR CUSTARD

275g eggs (about 5 eggs)
1 egg yolk
200g granulated sugar
180ml heavy cream 
150ml pineapple vinegar 
Pinch of salt

Stir together eggs, yolk and sugar until sugar is completely dissolved. Leave for 30 minutes while roasting the pineapple. Gently stir in the heavy cream followed by the pineapple vinegar and season with a pinch of salt. Skim off any foam on the surface of the custard.

BERGAMOT OLIVE OIL ROASTED PINEAPPLE

1 medium sized pineapple
3 Tbsp. Bergamot olive oil
6 Tbsp. brown sugar 
1 Tbsp. pineapple vinegar 

Preheat the oven to 175C. Cut the ends off the pineapple and carefully slice the skin off and remove the “eyes”. Quarter pineapple and remove the stem in the center. Place the plneapples in a baking tray, mix sugar, olive oil and a pinch of salt and pour over the pineapple.

Roast for 30 minutes, until the pineapple is just tender, basting every 10 minutes with the syrup.  Remove from the oven and leave to cool.

Turn oven heat down to 140C.

Cut pineapple into roughly 0,5×0,5cm cubes. Place in a single layer on the bottom of the tart shells, gently pour over the custard and bake in the oven for 10-15 minutes, until the custard is just set, but there’s a soft wobble in the center. Remove from the oven and cool completely. Sprinkle with icing sugar and serve at room temperature.

Filed Under: Tarts Tagged With: ananas, bergamot, French pastry, lemon tart, oliviers & co, patisserie, pineapple, roast pineapple, roasted pineapple, Tarte au citron

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