Pear tartlets that are stuffed with cozy spices like cinnamon and nutmeg. The whipped cream is flavoured with milk chocolate, vanilla and smoked powder.
Guittard whipped chocolate cream
Ingredients400g Guittard milk chocolate drops soleil d’or 38% 190g double cream 4g sea salt |
MethodDe-seed the vanilla and add to a saucepan. Add the double cream and bring to a gentle boil, remove from the heat and allow to cool slightly to 70°C. Add the chocolate drops and leave to stand for 10 minutes to cool even more. Whisk to incorporate the ingredients together. Season with the smoked sea salt and smoked powder. |
Spiced pear mousse
Ingredients450g conference pears 170g light soft brown sugar 35ml Grandes Distilleries Peureux Poire Williams 10g cinnamon 5g ground nutmeg 140g double cream |
MethodSemi peak the double cream. Add the remaining ingredients to a pan. Peel and dice the pears. Cook for 30 minutes until a thick puree then add the xanthan gum. Using a stick blender, blitz to a smooth paste. Fold in the double cream. Pour into the tart cases and place in the fridge to set firm. |
Cocoa nib & lime
Ingredients30g Chocolat Madagascar cocoa nibs 10g lime 40g muscovado sugar |
MethodZest the lime over the top of the tarts. Sprinkle small clustered clumps of sugar and nibs over the top. |
Recipe courtesy of Thomas Leatherbarrow
