BELLE HÉLÈNE TART
CLASSIC CHOCOLATE & PEAR TART
|unsalted butter 82% fat
-Beat all the ingredients in a planetary mixer with a paddle attachment until well combined.
-Refrigerate for at least 2 hours.
-Roll the dough out with a dough sheeter to obtain layers with the desidered thickness.
-Line the cake moulds with the shortcrust pastry, fill with a 1-cm layer of custard, then lay some sliced/diced canned pears in syrup, or use FRUTTIDOR PERA.
-Bake at 200°C for about 15-20 minutes.
-Let it cool down completely, then coat with a veil of COVERCREAM CIOCCOLATO or PASTA BITTER (previously heated at low temperature to make it fluid).
If you are looking for a stronger taste of chocolate you can replace Covercream Cioccolato with Pasta Bitter."