An elegant dessert that plays on contrasts of texture and aroma: the crunchy crumbly pastry, the softness of the dark chocolate cream, the spicy sweetness of the baked pear, and the balsamic freshness of the rosemary extract, used pure to preserve all its natural aroma intact.
Note: Rosemary changes its flavor when cooked, becoming bitter. Cold-pressing preserves its original, pure, and intense fragrance.
Ingredients :
For the shortcrust pastry:
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500 g of 00 flour
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250 g of soft butter
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140 g of icing sugar
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3 egg yolks
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1 whole egg
For the chocolate custard:
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500 ml of whole milk
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170 g of 70% dark chocolate
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125 g of sugar
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80 g of egg yolks
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35 g of corn starch
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35 ml of extra virgin olive oil
For the rosemary extract:
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100 g of fresh rosemary
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Water to taste
For the pears:
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6 pears (coscia or martin sec)
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600 ml of water
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300 g of sugar
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2 cinnamon sticks
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1 clove
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1 star anise
Procedure :
For the shortcrust pastry
In a bowl or stand mixer, slowly mix together the powdered sugar, butter, egg yolks, whole egg, and half the flour. Once combined, add the remaining flour. Shape the dough into a ball and refrigerate for at least 30 minutes.
Roll out the chilled dough, cut out circles to line tart molds, and chill again in the refrigerator before baking. Bake in a preheated oven at 170°C (340° F) until golden brown.
For the chocolate custard
In a bowl, whisk the egg yolks. Add the sugar and sifted cornstarch. Heat the milk in a saucepan and, as soon as it boils, slowly pour it into the egg yolk mixture, stirring constantly.
Return to the heat and cook until the cream begins to thicken and the first bubbles appear. Continue cooking for another minute, then turn off the heat.
Melt the chocolate in a double boiler and fold it into a third of the still-warm cream, stirring vigorously. Then combine the two creams and add the extra virgin olive oil, stirring vigorously. Transfer to a piping bag and let cool.
For the rosemary extract
Leave the rosemary needles to steep in water overnight. The next day, strain the mixture through a juicer and store the resulting liquid in the refrigerator.
For the spiced pears
Peel the pears. Bring the water to the boil with the sugar, cinnamon, cloves and star anise. Submerge the pears whole or in halves and cook for about 40 minutes , until they are soft but whole. Leave to cool in the syrup and slice finely only when ready to assemble.
Composition of the dessert:
Arrange the pear slices neatly on the bottom of the cooked tart. Cover with the chocolate custard using a piping bag. Complete the dish with a few drops of rosemary extract.
A tart that contains deep and persistent flavors, including sweet, spicy, balsamic and bitter notes. Perfect for ending an elegant dinner or for a special occasion where seasonality meets technique.
Enjoy your meal!
