Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Chocolate Hazelnut-pear Tart
Famous Authors (View All Authors)
Desserts - Chocolate Hazelnut-pear Tart Post by :export Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2592

Click below to download : Desserts - Chocolate Hazelnut-pear Tart (Format : PDF)

Desserts - Chocolate Hazelnut-pear Tart

16 oz pear halves, well drained
3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 tbs hazelnut-flavored liqueur
1/4 tsp salt (optional)
1 cup flour
1/2 cup Ghirardelli sweet ground chocolate and cocoa
1/2 cup chopped hazelnuts
2 oz (1/2 baking bar) Ghirardelli bittersweet chocolate for garnish


Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan w/nonstick cooking spray, or lightly grease.

Pat the pear halves dry with paper towels. Cut each half into thirds lengthwise and set aside.

Cream the sugar and butter until light and fluffy. Beat the eggs, ligueur, and salt. In a separate bowl, combine the flour and ground chocolate. Add the dry ingredients to the egg mixture, mixing well. Stir in the nuts. Spread into the prepared pan. Arrange the pear slices in a circular pattern on top of the batter.

Bake 25 to 30 minutes, or until a tester comes out clean when inserted into the center of the tart. Cool tart on a wire rack. When the tart is partly cooled, run a knife around it's edge and remove it from the pan. Allow the tart to cool completely.

Melt the bittersweet chocolate in a double boiler over hot, but not boiling water. Stir the chocolate until smooth. Using a spoon or pastry bag, drizzle the melted chocolate over the cooled tart.


If you like this book please share to your friends :
NEXT BOOKS

Desserts - Chocolate Praline Tart Desserts - Chocolate Praline Tart

Desserts - Chocolate Praline Tart
Tart Shell: 3/4 cup butter (1 1/2 sticks) softened 1 1/2 cups all purpose flour 1/3 cup confectioners' sugar Praline-Chocolate Filling: 2 bars (3 oz. each) Newman's Own Organic Chocolate (Sweet Dark Chocolate or Sweet Dark Chocolate with Orange Oil), broken into pieces. 3/4 cup heavy or whipping cream 1 bag (9 1/4 oz.) caramels, unwrapped 1 1/2 cups pecans, toasted and coarsely chopped Preheat oven to 375 degrees F. Prepare Tart Shell: Pulse together all tart shell ingredients in a food processor until they form moist crumbs. Sprinkle crumbs in 9-inch tart pan with removable bottom and press
PREVIOUS BOOKS

Desserts - Tart -  Chocolate Brownie Tart Desserts - Tart - Chocolate Brownie Tart

Desserts - Tart -  Chocolate Brownie Tart
Brown Sugar Pastry: 1 c. all-purpose flour 1/4 c. firmly packed light brown sugar 1 oz. unsweetened chocolate, grated 1/2 c. well chilled butter, cut into 1/2-inch pieces 2 Tbsp. milk 1 tsp. vanilla Brownie Filling: 3 oz. unsweetened chocolate 3 oz. semi-sweet chocolate 1/2 c. butter, cut into tablespoon-size pieces, room temperature 1 1/2 c. sugar 3 eggs, beaten to blend 2 tsp. vanilla 1 c. chopped walnuts 3/4 c. all-purpose flour Chocolate Icing: 4 oz. semi-sweet chocolate, melted 1/4 c. butter, room temperature 2 tsp. vegetable oil For Pastry: Combine flour, brown sugar and grated chocolate in large bowl.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT