2 - I think this one graduates to La Mouffette. I've made it multiple times, all to good reviews. I've resolved the slicing of the pears and I'm happy with the result.
Part 1 - the pie crust
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cut into pieces
1 egg yolk
1 Tbsp. + cold water
- Follow the instructions for the Cookie Pie Crust, but substitute the vanilla for 1 egg yolk and be careful about the amount of water you add to avoid having a wet dough.
- Put the crust to chill for at least 15 minutes.
Part 2 - the filling
4 oz 70% dark chocolate, chopped fine
3-4 pears cut in half, peeled and cored
1 egg
1 egg yolk
1/2 heavy cream
1 tsp vanilla
- Preheat oven to 400F.
- After chilling the crust, sprinkle in the chopped chocolate, and arrange the pear halves, cut-side down, to fill the crust as completely as possible, most easily accomplished if arranged in an attractive flower pattern.
- In a small bowl whisk together the egg, yolk, cream and vanilla to make a simple custard.
- Pour the custard over the pears so that the have all been touched by the custard - this will help them brown nicely. This is most easily accomplished if you use a spoon to ladle the custard over the pear halves.
- Bake for 10 minutes, then turn down the heat to 350F and cook an additional 25-30 minutes.
- If the pears have not caramelized, put under the broiler until they do.
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