Chocolate pear tart with meringue
Crunchy chocolate shortcrust pastry with fruity pear filling and flambéed meringue - a real dream !
Equipment
- cooking torch / bunsen burner to flambè
Ingredients
Chocolate shortcrust
- 125 g butter room temperature
- 100 g sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 10 ml rum
- 220 g flour
- 30 g cocoa powder unsweetened
Pear filling
- 5 big pears peeled and cut into small slices
- 1 package vanilla sugar
- 20 g sugar
- 50 g breadcrumbs
- 5 cloves
- 2 tsp cinnamon
- 1 tsp ginger powder or fresh ginger
Meringue
- 100 g sugar
- 50 g water
- 3 egg whites
- salt and lemon juice
Instructions
- For the short pastry, mix the butter with sugar, eggs and flavours, then add flour and cocoa powder and knead quickly to a dough. In some cling film leave the dough to rest for 30 minutes in the refrigerator.
- Preheat the oven to 180 degrees Celsius or 360 degrees Fahrenheit.
- For the filling, mix all the ingredients together so that the pears absorb all the flavours well. If you want the pear filling very soft and completely cooked, you can sauté the pears for 5 minutes in a pan with some water or juice. If you skip this step, the pears will still be juicy after baking, but they are still slightly crunchy on the inside.
- Carefully roll out the shortcrust pastry into a circle slightly larger than your baking tin and place the pastry in the greased baking tin, pressing it out if necessary. Add the pear filling and bake the cake in the oven for 30 - 35 minutes.
- Meanwhile, you can boil the sugar with the water for the meringue until the sugar has dissolved. Attention: very hot!
- Beat the egg whites with salt and some lemon juice, then slowly add the sugar water. Keep beating until the egg whites are stiff.
- Pour the meringue onto the cooled cake using a piping bag and carefully flambé it with a cooking torch / bunsen burner.