Ingredients for 2 mini tarts, 8 pcs. each:
1 glass of baby pears (350 g capacity)
½ l red wine
1 bag of mulled wine fix
50 g walnut halves
75 g dark chocolate
5 tablespoons milk
200 g butter
175 g sugar
1 packet vanilla sugar
1 pinch of salt
3 eggs (size M)
200 g flour
75 g cornstarch
20 g cocoa
1 sachet baking powder
2 tablespoons pear brandy
150 g dark chocolate coating
150 g milk chocolate coating
10 g coconut oil
Also:
Cocoa and powdered sugar for dusting
Grease and breadcrumbs for the molds
Preparation:
1. Heat pears with their own juice and red wine. Add mulled wine bag, let steep for 5 minutes. Remove bag and let steep for another hour. Drain pears on a sieve and cut in half. Chop walnuts.
2. Coarsely chop chocolate. Heat milk, melt chocolate in it. Beat butter and sugar until fluffy. Season with vanillin sugar and salt. Stir in eggs one at a time. Mix flour, cornstarch, cocoa and baking powder. First fold the flour mixture, then the dissolved chocolate and walnuts into the dough.
3. Pour the dough into 2 greased springform pans (18 cm in diameter) sprinkled with breadcrumbs. Add the pear halves, except for 4 pieces for decoration, in a well distributed layer.
4. Bake in a preheated oven (electric oven: 175 °C/gas mark 2) for 50 minutes.
Then allow to cool slightly, carefully remove from the molds and turn out. Prick several times, drizzle with pear brandy, allow to cool completely.
5. Melt the chocolate and coconut oil on a hot water bath. Coat mini cakes completely with it, let dry.
6. To decorate, dust strips of cocoa and powdered sugar over the top using elongated stencils. Serve with reserved pear halves.
Preparation time about 1 ½ hours (not including waiting time)
Per piece (16 pcs. total) approx.:
Calories: 426
Joule: 1784
Protein: 5,6g
Fat: 23,2g
Carbohydrates: 44g
(FoodCentrale by ddp images)
