Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta
Recipe Type: Dessert (Dolci)
Cuisine: Valle d’Aosta
Author:
Prep time:
Cook time:
Total time:
Serves: 10
This is my husband’s favourite dessert. It makes the best use of local ingredients in Piemonte and Valle d’Aosta in the autumn and winter: pears and chestnuts. The combination with the chocolate, also another local speciality, is utterly decadent.[br] The pastry and pears can be made 1 to 2 days in advance. If you are short on time, you could use store bought short crust pastry and tinned pear halves. The only thing you will need to make is the chocolate custard filling.
Ingredients
- [b]Pastry:[/b]
- 300 grams butter
- 200 grams caster sugar
- 10 grams honey
- 3 egg yolks
- 400 grams 00 or plain flour
- 75 grams chestnut flour
- 25 grams cocoa flour
- [b]Chocolate custard:[/b]
- 55 grams milk chocolate, broken into small pieces
- 180 grams dark chocolate, broken into small pieces
- 125 grams whole milk
- 180 grams double cream
- 1 egg
- 1 egg yolk
- 7 grams platinum gelatin sheets, soaked in cold water
- Poached pears ([url href=”https://www.livingalifeincolour.com/recipes/pere-al-vino-rosso-pears-poached-in-red-wine-piemonte/” target=”_blank”]see recipe here[/url]) (can substitute tinned pear halves)
Instructions
- [b]Pastry:[/b]
- Beat the sugar and butter together in a mixer until fluffy and has whitened.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01281.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01281″]
- Add the honey and yolks to combine.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01287.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01287″]
- Sift in the flour, chestnut flour and cocoa powder and mix only to combine.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01298.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01298″]
- Try not to over stir the flour as it will start to form gluten strands.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01301.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01301″]
- Roll the pastry into a ball and wrap in cling film. Rest the dough in the refrigerator for at least an hour and up to two days.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01304.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01304″]
- [b]Custard:[/b]
- Bring to a simmer the milk and cream.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-3-place-milk-in-a-pan.jpg” width=”600″ height=”400″ class=”aligncenter size-full” title=”meimanrensheng.com 3 place milk in a pan”]
- Pour over the chocolates.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01381.jpg” width=”564″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01381″]
- When the chocolate has melted, add the egg, egg yolk and gelatine, stirring until smooth.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01387.jpg” width=”623″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01387″]
- [b]Tart:[/b]
- Preheat the oven to 175C. Divide the pastry in half. Grease a tart tin/ring.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01358.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01358″]
- If using a tart ring, place it on a sheet pan lined with parchment paper.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01360.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01360″]
- Roll out half the dough and use it to line the tart tin/ring.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01356.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01356″]
- Push down the dough in the corners of the tin so that the sides don’t slip down.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01365.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01365″]
- Use a small knife to cut off any excess dough around the edge.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01367.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01367″]
- Prick the pastry all over with a fork and refrigerate for 10 minutes. (Little hands are good for this)
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01372.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01372″]
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01401.jpg” width=”577″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01401″]
- Bake the pastry for 10 minutes or until golden.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01375.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01375″]
- Remove it from the oven and pour half of the chocolate custard in. Place the pears, cut side down into the custard.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01392.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01392″]
- Top with the remaining custard.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01396.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01396″]
- Roll out the second ball of pastry.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01356.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01356″]
- Place it on top, pushing down the edges and cutting off any excess. Cut vents into the top.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01398.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01398″]
- Bake for 30 minutes or until golden. Let cool completely before serving.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/03/meimanrensheng.com-pear-chocolate-tart-01408.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pear chocolate tart-01408″]