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Recipe for White Chocolate Sauce with Pear Tart

This recipe for white chocolate sauce with pear tart is a luscious gourmet offering containing a rich frangipane filling.

Trivia: According to Wikipedia, frangipane is a filling flavored with almonds.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

White Chocolate Sauce with Pear Tart Recipe

Ingredients

Frangipane

1/2 cup of sugar
1/2 cup of almond flour
1/2 cup of butter, softened
2 eggs
1 tablespoon rum (dark kind)
1 tablespoon flour

Crust

1/2 cup almonds, finely ground
1 1/4 cups of semolina
1/2 cup of sugar
1/2 cup of butter, cold and cubed
1 egg plus yolk of another egg
1/2 teaspoon of vanilla extract

Poached Pears

2 cups of white wine
3 cups of water
1 1/2 cups of sugar
1/2 vanilla bean, split
2 or 3 whole star anise
1/2 lemon
pinch of saffron
4 pears
melted apricot jam

White Chocolate Sauce

2/3 cup white chocolate, chopped
2/3 cup of whipping cream
1 1/2 cups of sugar
1 teaspoon rum (dark kind)

Preparation -- Frangipane

Use a mixer that has a paddle attachment. Place the sugar, almond flour and butter in the mixer and cream very well. Add the eggs individually. Beat for up to two minutes after each egg.

Add the rum and flour and beat in. Refrigerate until ready to use.

Preparation -- Crust

Use a food processor.

Add your semolina, ground almonds and sugar. Pulse to mix.

Add the butter, eggs and vanilla. Pulse to form a ball. Do not over mix.

Remove the pastry from the food processor and wrap in plastic and refrigerate for half an hour.

At that time, remove from fridge and roll out. Place in a 12 inch tart pan that has a removable bottom. The Fat Daddio's Fluted Tart Pan 12 Inch x 2 Inch Removable Bottom is an example of what you need.

Refrigerate for quarter of an hour.

Preparation -- Poached Pears

First, prepare the pears by peeling, coring and cutting them in half.

Put wine, water and sugar in a heavy pot and heat stove top over medium heat. Add the vanilla bean, star anise, lemon and saffron. Allow the mixture to boil. Reduce heat and then add the pears. Poach them until cooked. This takes about a quarter of an hour.

Remove the pears from the poaching liquid. Drain them and allow to cool.

Preparation -- Assembling

Preheat oven to 375° F.

Spoon the frangipane onto the tart shell. Spread this around evenly.

Slice the pears in half horizontally. Arrange them over the frangipane in a fan shape -- or be creative and come up with your own pattern.

Place the tart in the oven and cook for fifty or sixty minutes. The crust should be light brown and the filling should be set.

Remove the tart from the oven and brush with melted apricot jam. Use of the apricot jam is optional so omit if desired.

Cool.

Preparation -- White Chocolate Sauce

Using a double boiler, place the chopped white chocolate and the whipping cream in the top part. Heat until the chocolate and the cream blend together. Whisk in the rum.

When ready to serve, trickle the white chocolate sauce over your pear tart and enjoy!


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