Chocolate and pear tartlets

 
                        CHOCOLATE AND PEAR TARTLETS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Chocolate                        Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -BELLE BESTOR DFPF73A
    5      ounces        Semisweet chocolate
    2                    Pears -- ripe about 1 1/2 lbs
    2      tablespoons   Sugar -- for sprinkling 1-2 T
                         -----PASTRY DOUGH-----
    1 1/2  cups          Flour
    6      tablespoons   Butter -- extra for molds
      1/3  cup           Sugar
      1/2  teaspoon      Salt
      1/2  teaspoon      Vanilla
    3                    Egg yolks
                         -----CUSTARD-----
    1                    Egg
      1/2  cup           Light cream
    1      tablespoon    Kirsch
                         -----RASPBERRY COULIS-----
    2      cups          Raspberries -- 1 pint
    1      tablespoon    Kirsch -- 1-2T (optional)
    2      tablespoons   Confectioner sugar -- 2-3 T
 
 Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin
soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in
well.Add butter and with fingertips, work the ingredients until thoroughly
mixed. Add yolks to well and work into ingredients in well. Draw in flour with
metal spatula. With your fingers, work flour into the ingredients until coarse
curmbs form. Press into a ball. Sprinkle work surface lighty with flour, then
blend dough by pushing ball away from you with heel of your hand. Gather up and
continue to blend until very smooth and peels away from work surface in one
piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about
30 minutes. Brush tartlet molds with melted butter. Place 4 together edges
nearly touching. Divide dough in half and roll out to 1/8".Roll loosely
around rolling pin and drape over molds to cover. Tear off piece of dough from
edge, form into a ball, dip in flour, and use it to push dough into the molds.
Roll rolling pin over tops to cut excess dough off. With fingers, press into
flutes of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet.
Fine chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch
together until thorougly mixed. Spoon about 2-3 T over chocolate.Peel pears,
cut in half and remove cores. Cut each into very thin slices. Arrange in
flower-petal design on custard so they overlap. Press down lightly into
custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of
heated oven. Bake 10 minutes, then reduce heat to 350 and bake til pastry is
golden and custard is set, 15-20 minutes longer.COULIS: Pick over berries, then
puree them in processor. Add kirch, if using, 
 
 ===============   Reply   14 of Note    1 =================
 
 Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    R MCII CHOC PIES 
 To:     AXRY50A    JERRY GILBERT         Date:    05/24
 From:   AXRY50A    JERRY GILBERT         Time:    10:28 AM
 
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