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Almond, Pear and Chocolate Tart
A classic French tart combining a homemade sweet pastry crust, a dark chocolate ganache, a silky almond cream, and delicately poached pears. Ideal for an elegant dessert or a special occasion.
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Critical Success Points
- • Poach the pears until they are tender but still firm.
- • Melt the chocolate in a bain‑marie without burning it.
- • Allow the chocolate to set completely before adding the almond cream.
- • Final bake: ensure the almond cream is set and the crust is golden.
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Melted chocolate can reach high temperatures; use a bain‑marie and stir constantly.
- • Use kitchen gloves or a protective sleeve when handling the hot pan out of the oven.
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