Tart with chocolate panna cotta and caramelized pears
Instructions
Prepare the shortcrust pastry: combine the flours, powdered sugar, baking powder, and vanilla in a mixing bowl; add the cold butter, cut into small cubes, and rub the ingredients together with your fingertips until the mixture resembles coarse crumbs; add the eggs and mix until the dough is smooth. Form the dough into a ball and flatten it.
Let the dough rest in the refrigerator for 30 minutes, covered with plastic wrap.
Take the shortcrust pastry, roll it out on a floured work surface, cut out a disc, and press it into a tart pan with a diameter of about 22–24 cm (or, as in our case, an oval pan).
Prick the bottom of the tart with the tines of a fork and cover it with parchment paper. Pour dried beans or ceramic baking beads onto the parchment paper; this will prevent the dough from puffing up during baking.
Bake at 180°C for about 25 minutes, remove the beans, and bake for another 5 minutes or so. Remove the tart from the oven and let it cool completely.
Meanwhile, pour the cream into a small saucepan, add the sugar, agar-agar, and dark chocolate; bring to a boil and cook for 2–3 minutes. Pour the mixture over the shortcrust pastry shell.
Let the tart cool to room temperature, then refrigerate for at least 4 hours.
Peel the pears, remove the cores, and dice them; transfer them to a small saucepan with the sugar, lemon juice, and a couple of tablespoons of water. Cook for about 8–10 minutes, or until they are soft but still firm.
Let the pears cool, then arrange them on the tart. Garnish as desired with edible flowers or chocolate shavings.
