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Poached Pear HélèneTart Recipe


1 roll or Paneton Chocolate pastry
Frangipane mix
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
Poached Pears
2-3 Pears (enough to make 4 individual tarts)
2 cup water – or enough to cover pears
1/2 cup sugar
Chocolate syrup
1/2 cup honey
2 Tbs cocoa powder
Place sugar and water in a large sauce pan, simmer until sugar has dissolved.  While liquid mix is simmering peel, halve and core pears.  Add to simmer pot and poach until pears are tender, approximately 10-15 minutes.  Be careful not to over cook.  Remove pears onto kitchen towel to dry.
Pre heat oven to 170′
Cream butter and sugar until they are light and fluffy.  Add vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Spoon almond mix into each pastry case.  Slice cooled pears into a fan style at one end.  Place pear’s into the almond mix evenly, cut side down.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
To make the syrup, warm honey until runny, mix in cocoa powder till smooth ensuring no lumps.
Allow to cool before serving with a drizzle of syrup and a dollop of cream.
This recipe can easily be made into one large tart if preferred.