This week I’m finally posting these chocolate and pear tartelettes. They’re super delicious and so easy to make. I must say, I’ve took an obscene amount of time to write this recipe, but here it is and right on time for Christmas. It’s a classic combination really, and who doesn’t want chocolate right about now?
To be honest, I’ve only gotten the chance to finally write about these tartelettes because I didn’t bake last Sunday, which also means that I didn’t have new content to write about yesterday. My studio light bulb decided to flop so I couldn’t take pictures even if I wanted to bake, which brings me to the logical decision of finally using some the recipes I’ve tried, shot and shared on Instagram over the past year.
This recipe was one of my favorites from the past Christmas season, it’s cute, it’s easy and it’s cozy and warm. Although you’ll see below this is optional, I’ve dusted them with a mix of icing sugar, cayenne powder and cinnamon to finish, and I loved the extra kick of warmth it provided. I was in a phase of missing Abuelita chocolate, the spicy hot Mexican chocolate bars, just any chocolate and spice combo would possibly do for me? Let’s give a go then, shall we?
Yield: 8 Tartellettes
Prep + Baking time: 1h30minutes
For the pastry
- 1 egg
- 100g butter
- 200g flour
- 1 tbsp water
- 1 tsp of salt
For the filling
- 90g of butter
- 45g cocoa powder
- 100g sugar
- 45g of flour
- 1 egg
- 1/2 cup of milk
- 4 pears
- Cinnamon and Cayenne Pepper to dust (optional)
- Pre-heat oven to 180C.
- Start with the pastry. Add the flour and the cubed butter into a medium sized bowl. Using your thumb and index fingers mix the butter with the flour until it resembles wet sand.
- Add the egg, water and salt to the bowl and using a fork mix everything. When it starts to get cohesive you will need to use your hands to make it come together.
- Form a ball with the dough, cover it with plastic wrap and let it rest in the fridge for 20 -30 minutes.
- On to the filling: Melt the butter and cocoa powder together in a non-stick sauce pan on medium low heat. This shouldn’t take long. When you have a nice even sauce take if off the heat.
- Add the sugar, flour and egg to the chocolate butter mix. Whisk until it’s an even and a thicker paste.
- Add half a cup of milk and take it back to the stove on low-medium heat to thicken until you have a a custardy consistency.
- Half the pears, and remove the seed. Lay them middle side down in a chopping board, and using a sharp knife hassleback cut the pears. See pictures for reference, this is basically cutting it into this slices horizontally without actually separating the slices (easier seen than written about actually :))
- Take the dough out of the fridge and lay it out on a lightly floured surface. Using a rolling pin evenly roll it into a flat disc of roughly 5mm thickness.
- Using a cookie cutter or a large cup, cut 8 circles out of the dough to fit the tartelette molds.
- Spray molds with baking spray and fit each circle of dough to the tray.
- Add about 2/3 tablespoons of the chocolate batter on top of the tartelletes.
- Top each tartelette with half a hassleback pear.
- Bake them at 180C for 30minutes, until the chocolate base is fully cooked and the pears are golden.
- Dust with icing sugar to finish.
- Optional: For a little extra warmth quick, dust the the tartelettes with a mix of icing sugar, cayenne pepper and cinnamon. It’s a game changer 😀
Cute, aren’t they? I’d say a few combos could have been done to add a little extra to the tartelettes, for example, I could have pre-blanched the pears in a spicy syrup, or in port, or in another licor, I could have added cloves to the pears…and so on. Certainly I’ll give this recipe a do-over in due time and add some other bits and pieces. In the meantime, you can too.
I remember these ones where a success, and as usual gone the next day. I must say, I could have easily doubled the recipe and still get rid of them all in less than 24h.
Alright, you can see the full recipe on the my story highlights on Insta as usual!
Until next time!