I just can’t choose. Vanilla, chocolate and pears meld together to perfection in a buttery crust. Once the
elements of this tart are ready, you can literally throw them all together and bake up a very classy and
amazing treat that is sure to become a classic in your home.
½ recipe Basic Pie Crust (1 crust)
¼ cup plus 1 tablespoon sugar,
divided
1½ teaspoons cornstarch
¼ teaspoon salt
½ cup plus 1 teaspoon milk
2 teaspoons vanilla, divided
1 teaspoon lemon juice
3 to 4 peeled fi rm pears, in ¼-inch
slices (about 3 cups)
½ cup chocolate chips, melted
1 teaspoon milk
1 teaspoon sugar
Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Keep pie crust cool in the fridge until
ready to use.
In a small sauce pan, combine ¼ cup plus 1 tablespoon
sugar, cornstarch and salt. Whisk in milk and cook over
medium-high heat, whisking constantly, until mixture begins
to bubble, approximately 7 to 9 minutes. Lower heat
and continue to stir. Let simmer for 4 to 6 minutes, until
mixture thickens and coats the back of a spoon without
just dripping off. Remove from heat and whisk in vanilla.
In a medium bowl, sprinkle lemon juice over pears. Add
sugar and gently mix to coat.
On a lightly fl oured surface, roll out chilled pie crust to
about 10 to 11 inches in diameter. Transfer dough to baking
sheet. Spread melted chocolate in center of dough, leaving
a 2-inch border around the edge of the crust. Pour vanilla
mixture over chocolate. Layer pears on top of fi lling and
fold remaining edge of dough over the top pears to cover,
crimping the overlapping edges of dough as needed. Brush
the edge with 1 teaspoon milk and sprinkle remaining sugar
on top.
Bake for 40 to 45 minutes, until crust is golden. Remove
from the oven and let cool at least 25 minutes before
serving. Best if cooled completely. Store leftover galette
covered in the fridge.
Yield: 1 GALETTE, ABOUT 10 SLICES
Prep time: 40 MINUTES
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