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![]() ![]() ![]() TORTA DI PERE SAN MARTINO E CIOCCOLATA San Martino Pear and Chocolate Tart Serves 12 Ingredients: For the caramel: 2/3 cup sugar 2 tablespoons water For the Torta: 16 amaretto cookies, crushed 1/2 cup cocoa 1/4 cup sugar 1/2 teaspoon baking powder 1/3 cup milk 2 large eggs plus one egg yolk 1 tablespoon rum 3/4 cup plus 2 tablespoons heavy cream 3 bosc pears, peeled, cored, and cut into very thin slices Directions: Stir the sugar and water together in a medium skillet. Set over medium heat and cook, stirring occasionally, until the sugar is melted and the syrup is boiling. Don't stir the syrup after it comes to a boil as this will most likely form crystals in the syrup. Cook, swirling the pan occasionally to prevent the syrup from hardening on the sides of the pan, until the syrup begins to turn a very pale golden brown. You will be able to tell when the syrup is about to change color--the bubbles will be larger and will move a little more slowly. When the syrup begins to change color, reduce the heat to low and continue cooking and swirling until the syrup is a medium amber color (about 340 F on a candy thermometer). If the caramel begins to color too quickly, dip the bottom of the skillet or saucepan in a basin of cool water for a second or two. Pour the caramel immediately into a 10-inch round heatproof pie di sh or shallow casserole Preheat the oven to 325° F. Choose a roasting pan large enough to fit the pie plate and place it on the center rack of the oven. Heat a kettle of water to boiling. Pour the crumbled cookies into a blender jar and blend, using on/off motions until finely ground. Pour in the cocoa and sugar and pulse to mix with the cookies. Pour in the milk, eggs, rum, and baking powder and blend at low speed, stopping occasionally to scrape down the sides of the jar, until smooth. Pour in the heavy cream, and blend just enough to incorporate the cream. Scrape into a mixing bowl and stir in the pears. Pour the chocolate-pear mixture into the prepared dish and set the dish into the roasting pan. Pour in enough of the boiling water from the kettle to come halfway up the mold. Bake until firm in the center and lightly browned on top, about 40 minutes. Remove carefully from the water bath and place on a wire rack. Cool completely to room temperature, then chill thorougly. To serve, run a thin knife around the edges of the custard to loosen them. Invert a plate large enough to hold the tart comfortably over the tart, then, in one quick motion. Flip the tart over and set the plate down. The tart may take several seconds to work itself loose from the dish. After it does so, gently lift off the dish and serve the tart. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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