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Chocolate Ginger Tart, Pear Juice Crème Anglaise https://www.metro.ca/userfiles/image/recipes/tartelette-chocolat-gingembre-crème-anglaise-poire-4758.jpg PT15M PT35M PT1H50M
Most recipe books use ground ginger in dessert recipes. Personally, I prefer using fresh ginger. All you have to do is reduce the required quantity by half. What a difference!Pie Crust:Combine the icing sugar, flour, salt and orange zest. Add the butter and stir well as for a pie dough. Add the egg and keep 1 hour in the refrigerator. Spread the dough into tart molds or one large pie pan. Bake in the oven at 180°C (350°F) until the edges start to brown. Let sit at room temperature.Chocolate Ginger Ganache:In a saucepan, heat the cream just to the boiling point. Turn off the heat. Add the chocolate and stir well to melt it. Pour into a bowl. Add the ginger, egg yolk and butter. Stir well and pour over the crust. Refrigerate until ready to serve.Pear Juice Crème Anglaise:Peel the pear into small sticks and put aside. Place the peels and leftovers in a saucepan with the water and sugar. Heat just to the boiling point. Filter the syrup into a bowl and add the pear sticks. Let soak about 20 minutes Remove the pear sticks. Combine the syrup with the cream and egg yolks. Put the preparation back into a saucepan over medium heat and stir gently using a wooden spoon until it thickens lightly. Remove immediately from the heat. When the cream coats the spoon, pour into a bowl and place in the refrigerator.To Serve:Serve the tart with the pear sticks and a little crème anglaise.
4
4 3 5 4
pie crust 1/2 cup (225 g) icing sugar 1 cup (180 g) flour Pinch of Salt Zest of one orange 1/2 cup (225 g) softened butter 1 eggs chocolate ginger ganache 1/2 cup (125 mL) heavy cream (35 %) 2/3 cup (170 mL) dark chocolate, in small pieces (pure caraibe from valrhona or other) 1 tsp. fresh ginger 1 egg yolk 1 tsp. butter pear juice creme anglaise 1 well-ripened pear 1/3 cup (80 mL) water 1/3 cup (80 g) sugar 1/2 cup (125 mL) heavy cream (35 %) 4 egg yolk
Chocolate Ginger Tart, Pear Juice Crème Anglaise

Chocolate Ginger Tart, Pear Juice Crème Anglaise

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:35
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • pie crust
  • 1/2 cup
    (225 g)
    icing sugar
  • 1 cup
    (180 g)
    flour

  • Pinch of Salt

  • Zest of one orange
  • 1/2 cup
    (225 g)
    softened butter
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  • 1
    eggs

  • chocolate ginger ganache
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  • 1/2 cup
    (125 mL)
    heavy cream (35 %)
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    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    dark chocolate, in small pieces (pure caraibe from valrhona or other)
    You might like:

    Flyer Deals  (6)
    SELECTION PREMIUM CHOCOLATE BAR

    SELECTION PREMIUM CHOCOLATE BAR

    $1.99 ea.

    100 g SELECTED VARIETIES


    GREEN & BLACK'S CHOCOLATE BAR

    GREEN & BLACK'S CHOCOLATE BAR

    $3.99 ea.

    90 g SELECTED VARIETIES


    8 Air Miles BONUS MILES when you buy 2
    FERRERO KINDER OR BUENO CHOCOLATE

    FERRERO KINDER OR BUENO CHOCOLATE

    2 for $9.00

    SELECTED SIZES, SELECTED VARIETIES 8 Air Miles BONUS MILES when you buy 2

    8 AIR MILES® Bonus Miles when buying 2


    HERSHEY'S MULTI-PACK CHOCOLATE

    HERSHEY'S MULTI-PACK CHOCOLATE

    2 for $9.00

    SELECTED SIZES SELECTED VARIETIES


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

    2 for $6.00

    100 g SELECTED VARIETIES


    SAVE $1.58 ON 2
    HERSHEY'S CHOCOLATE BAGS

    HERSHEY'S CHOCOLATE BAGS

    2 for $9.00

    SELECTED SIZES, SELECTED VARIETIES


  • 1 tsp.
    fresh ginger
  • 1
    egg yolk
  • 1 tsp.
    butter
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

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    $11.99 ea.

    454 G SELECTED VARIETIES



  • pear juice creme anglaise
  • 1
    well-ripened pear
  • 1/3 cup
    (80 mL)
    water
  • 1/3 cup
    (80 g)
    sugar
  • 1/2 cup
    (125 mL)
    heavy cream (35 %)
    You might like:

    Flyer Deal  (1)
    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


  • 4
    egg yolk
Imprimer ma sélection

Preparation

Most recipe books use ground ginger in dessert recipes. Personally, I prefer using fresh ginger. All you have to do is reduce the required quantity by half. What a difference!

Pie Crust:

Combine the icing sugar, flour, salt and orange zest. Add the butter and stir well as for a pie dough. Add the egg and keep 1 hour in the refrigerator. Spread the dough into tart molds or one large pie pan. Bake in the oven at 180°C (350°F) until the edges start to brown. Let sit at room temperature.

Chocolate Ginger Ganache:

In a saucepan, heat the cream just to the boiling point. Turn off the heat. Add the chocolate and stir well to melt it. Pour into a bowl. Add the ginger, egg yolk and butter. Stir well and pour over the crust. Refrigerate until ready to serve.

Pear Juice Crème Anglaise:

Peel the pear into small sticks and put aside. Place the peels and leftovers in a saucepan with the water and sugar. Heat just to the boiling point. Filter the syrup into a bowl and add the pear sticks. Let soak about 20 minutes Remove the pear sticks. Combine the syrup with the cream and egg yolks. Put the preparation back into a saucepan over medium heat and stir gently using a wooden spoon until it thickens lightly. Remove immediately from the heat. When the cream coats the spoon, pour into a bowl and place in the refrigerator.

To Serve:

Serve the tart with the pear sticks and a little crème anglaise.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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