Chocolate Pear TartletsFriday, June 29, 2012
It's Friday! I love Friday-who doesn't? It's a special day that brings joy to everyone. Well, it is the last working day of the week. For some people. It's the day that gets you into the holiday mood. The day when you get to catch a new-released movie, have dinner outside or do laundry, at night-leisurely. Or have a pizza night like Kak Min& Family :D It's the day when you get to see your friends posted that classic "TGIF' quotes on your timeline-why haven't they given up on that yet? He he
So, how's your Friday so far? Any plan for the weekend? As for us, we're going for a short hols this weekend! Yeay! We're going to PD. Double Yeay! And, we're going to take my parents along! Triple Yeay!-Enough with the Yeays :P Hopefully, Husband will get his much needed rest since he's been travelling a lot these few weeks...and for me, hopefully, I'll get to continue my love-affair with my handsome Fifty Shades (with my shades on, of course :D)..Adam? He will surely has a good time with his Atuk and Nenek :)
Okay, to the tartlets. I love everything about it and the only comment that came out from Husband's mouth is to add more nuts next time-Noted, Sir. :P
So, here's the recipe. Have a lovely weekend! :)
Chocolate Pear Tartlets
Adapted from VersesfromMyKitchen's recipe. TQ :D
1/2 cup graham cracker crumbs
1/2 cup almond meal
1 tsp. baking soda
3 melted butter-the quantity is not mentioned, so I used 3 tbsp and I'm glad it worked for me!
1 large pear, thinly sliced (using a mandoline)
150 grams dark chocolate, roughly chopped
1/3 cup heavy cream
1. Grease 4 tartlet pans.
2. Using a large mixing bowl, place graham cracker crumbs, almond meal and baking soda in and stir to combine. Add in melted butter and whisk until well combined.
3. Divide dough in four. Press each one into the tartlet pan.
4. Using fingers, press each one evenly along bottom and up the sides.
5. Refrigerate for 15 minutes.
6. Preheat oven to 350 degrees F. Place tartlets on a baking sheet and bake in center of oven for 10 minutes, or until golden brown. Remove from oven and let cool.
7. While the shells cool, make the ganache. Bring heavy cream to a boil over medium-high heat. As soon as it begins to boil remove from heat and add in the chopped chocolate. Whisk until smooth.
8. With tartlet shells now cool, place a slice or two of pear in the bottom and pour the chocolate ganache over top. Place one pear slice over top and chill.
9. When ready to serve, finely grate chocolate over top.