Pear and chocolate Minicake, flavoured with Grappa
Dessert
Young
8 people
Giovanni Bonfatti
1 hour and a half + 4 hours for the dough in the fridge
Ingredients:
For the wholewheat shortcrust pastry:
300 g Spelt flour,
150 g dark brown sugar,
150 g butter,
1 egg,
1 yolk,
1/2 vanilla bean,
1 pinch of salt
300 g Spelt flour,
150 g dark brown sugar,
150 g butter,
1 egg,
1 yolk,
1/2 vanilla bean,
1 pinch of salt
For the Pears:
4 small Kaiser pears from Emilia Romagna IGP,
1 dl water,
500 g sugar,
75 ml Malvasia Grappa (Uvaviva Italiana Poli),
½ vanilla stick
4 small Kaiser pears from Emilia Romagna IGP,
1 dl water,
500 g sugar,
75 ml Malvasia Grappa (Uvaviva Italiana Poli),
½ vanilla stick
For the Dark Chocolate mousse:
250 g dark chocolate 55% (good quality),
150 g melted butter,
50 g granulated sugar,
1 whole egg,
3 yolks
250 g dark chocolate 55% (good quality),
150 g melted butter,
50 g granulated sugar,
1 whole egg,
3 yolks
Preparation:
Preparation of the pastry:
Sift the Spelt flour on a work surface and create the classic well. Add butter (at room temperature) amalgamating the flour with your fingertips, then add sugar, vanilla seeds taken from the stick with a boxcutter and then the eggs.
Quickly knead until dough is smooth and not sticky.
Wrap the dough in plastic wrap and let rest in refrigerator for at least 3/4 hours, although one night would be ideal.
After this time, preheat the oven to 180°.
Take the dough and keep it at room temperature for 10 minutes before you roll it out (on lightly floured marble) 2-3 mm thick and cover 8 previously buttered and floured tartlets molds.
Replace the tarts in the freezer for 5 minutes and then move them to the oven at 180° for 10 minutes.
Sift the Spelt flour on a work surface and create the classic well. Add butter (at room temperature) amalgamating the flour with your fingertips, then add sugar, vanilla seeds taken from the stick with a boxcutter and then the eggs.
Quickly knead until dough is smooth and not sticky.
Wrap the dough in plastic wrap and let rest in refrigerator for at least 3/4 hours, although one night would be ideal.
After this time, preheat the oven to 180°.
Take the dough and keep it at room temperature for 10 minutes before you roll it out (on lightly floured marble) 2-3 mm thick and cover 8 previously buttered and floured tartlets molds.
Replace the tarts in the freezer for 5 minutes and then move them to the oven at 180° for 10 minutes.
Preparation of the pears:
Peel the pears without cutting them in pieces or slices.. Heat water and Grappa with the sugar, add vanilla (the stick should be opened, the seeds removed and thrown into water along with the stick), and bring to a boil. Add the whole pears, and cook for 30 minutes. Switch off and allow to cool them in their syrup.
Peel the pears without cutting them in pieces or slices.. Heat water and Grappa with the sugar, add vanilla (the stick should be opened, the seeds removed and thrown into water along with the stick), and bring to a boil. Add the whole pears, and cook for 30 minutes. Switch off and allow to cool them in their syrup.
Preparing the mousse:
Chop the chocolate and melt it in the microwave or double boiler. Beat the egg and the egg yolks with the sugar, add the melted chocolate, melted butter and beat the mixture until it is smooth and homogeneous.
Chop the chocolate and melt it in the microwave or double boiler. Beat the egg and the egg yolks with the sugar, add the melted chocolate, melted butter and beat the mixture until it is smooth and homogeneous.
Final composition:
Drain the pears and cut into 2 halves, eliminating the core. Pour into each tart 2 tablespoons chocolate fillings, add half a pear, with the rounded side up, and finish with more filling up to the mould's edge.. Bake at 180° for 20 minutes, let cool before serving.
Drain the pears and cut into 2 halves, eliminating the core. Pour into each tart 2 tablespoons chocolate fillings, add half a pear, with the rounded side up, and finish with more filling up to the mould's edge.. Bake at 180° for 20 minutes, let cool before serving.
