STAR ANISE POACHED PEAR TART
with Chocolate Sauce
SERVES 4
STAR ANISE POACHED PEAR
- 4 cups water
- 1 cup sugar
- 4 star anise
- 4 pears, peeled, cored and halved lengthwise
Bring the water, sugar and star anise to a boil. Add pears and cook without boiling until soft and a tip of a knife can slide in. Drain, chill pears, then slice.
CRUMBLE
- 2 tbsp unsalted butter
- 2 tbsp confectioners’ sugar
- 1/4 cup all purpose flour
In a mixing bowl, cream butter and sugar until fluffy. Gradually add flour. Blend until the dough forms a ball, then crumble between the fingers. Chill or freeze until ready to use.
ALMOND CREAM & PUFFED PASTRY
- 6 tbsp unsalted butter
- 5 tbsp powdered sugar
- 1 large egg at room temperature
- 6 tbsp almond flour
- 1 package frozen puff pastry
In a mixer with a paddle attachment, cream the butter and powdered sugar. Beat egg lightly and add gradually, then fold in the almond flour. Allow puff pastry to thaw at room temperature, then cut rounds to fit and place inside tart molds. Pipe 1/2 inch of the almond cream on the bottom of the tart. Place the pears and sprinkle crumble on top. Preheat oven to 380°F and bake for 20 minutes. Reduce heat to 340° and bake for 40 more minutes. If the tart takes on too much color, reduce the heat further.
CHOCOLATE SAUCE
- 2/3 cup heavy whipping cream
- 1/4 cup water
- 1 tbsp confectioners’ sugar
- 1 tbsp Dutch cocoa powder
- 2 1/4 ounces semisweet chocolate
In a saucepan, heat up the cream, water and sugar. Once hot, whisk in cocoa and chocolate and bring to a boil. Strain and set aside. Just before serving, drizzle sauce over pastry.
