Chocolate Hazelnut Pear Frangipane Tart

Place the dry ingredients and butter into a food mixer. Mix until a bread crumb texture is achieved.

Add the milk and bring the mix together to form a dough.

Wrap in cling film and rest in the fridge until needed.

Roll out between two pieces of silicone paper to 5mm thick

Cut out circles approximately 6cm in diameter and strips 2cm wide 27cm long and line the tarts.

Rest in the fridge or freezer for 20 min 

Bake in a pre-heated oven for 8 minutes at 160c.

Sieve the cocoa powder and flour together

Rub in the butter

Mix the egg and sugar together and add into the mix
Create a smooth paste wrap in cling film and rest in the fridge
Once rested roll out between two silplat mats to 5mm cut out discs and line the tart moulds

Place the butter into a sauce pan and allow to cook untill it has clarified and the solids in the butter have gone brown.

Allow the butter to set again

Cream the butter and sugar together

Add the eggs in slowly

Sieve the flour and cocoa powder and add into the mix.

Add the ground almonds and mix.

Bring all the ingredients to the boil and allow to infuse

Peel the pears cut in half and then take out the pips
Place the pears into the infused syrup cover with a cartouche and simmer until soft
Drain and cool down 

Melt the Callebaut 823 Milk chocolate and mix through the Callebaut Hazelnut Praline
Pipe into a silicon mould
Freeze

Spray a plastic board with a small amount of grease.
Place a guitar sheet on top and smooth so it sticks to the board
Spread a thin layer of tempered chocolate on top wait until the chocolate is touch dry and then use a 9 cm metal cutter to cut a disc and then use a 5.5cm cutter to cut out the centre - giving you a collar
Place a sheet of paper on top and then another board and place into the fridge to set.
Release from the guitar sheet and pipe a bulb of tempered chocolate onto the collar and gently press a frozen wax seal on top to create the design
Set aside until use.

Line a 9cm fluted metal tart shell with the chocolate Sable
Pipe in 50g of chocolate frangipane
Place the praline disc in the middle and then place the poached pear on top
Cook at 170c for 20 min
Once the tart is cooled glaze with apricot nappage
Decorate with the chocolate collar and gold leaf