WhitsAmuseBouche

November 13, 2012

Chocolate Pear Tarts

Hi ho, dear friends.  Today’s a special day.  Special in a we-celebrate-all-the-anniversaries way.

Do you do that? Celebrate the day you started dating on top of wedding anniversaries?  You may think it sounds dumb, but it’s a great way to reminisce on  how far you’ve come in life.

Also, it’s a great excuse to make your husband remember more dates.  Life with me is like a mine field.  OH you forgot the day we held hands for the first time?  Clearly, I’m pissed at you now. Please buy me a nice dinner to make it up to me.

Well, 9 years ago today, a wee little Brian and I professed our teenage love for one another.  I know, tender.

If you had asked me 9 years ago if this goofy kid in the speedo would be my husband, I’d laugh at you. And secretly think to myself – I hope so…

I think back on all the years we’ve had together, over a third of my life, and I laugh.  From the time we booked my first secret flight to Los Angeles (sorry, mom.) to convincing my mom (sorry again, mom.) that the wedding theme “The perfect pear” wasn’t really the right fit for us.

(She’d say – but it’s so cute because it’s pears and you’re the “perfect pair” get it?)

The truth is, we are far from perfect.  But we are imperfect together, and there’s no one else I’d want to remind me of that every day.

So in celebration of 1/3 of my waking life hours being spent loving Brian, I give you (and let’s be honest, my mom) Chocolate Pear Tarts.

Get it? The perfect pear?

Chocolate Pear Tarts

By Whitney, November 13, 2012

Chocolate Pear Tarts

Ingredients:

Instructions:

Place the pecans in the bowl of a food processor and process until finely ground. Transfer to a small bowl. Place the flour and butter in the bowl of a food processor and process until mixture looks like coarse breadcrumbs. Add sugar and pecans and process until combined. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and bring dough together. Divide into 6 equal portions. Roll out 1 portion to fit a fluted tart tin with a removable base. Place in the tin and  trim the excess. Repeat with remaining pastry. Chill for 30 minutes. Peel the pears and halve lengthways and remove the core. Stir the water and sugar in a saucepan over medium heat until the sugar dissolves. Add the pears. Bring to a simmer. Cook for 10-15 minutes or until tender. Transfer to a plate lined with paper towel to drain. Preheat oven to 350°. Place pastry cases on a baking tray. Line with non-stick baking paper. Fill with pastry weights. Bake for 10 minutes. Remove paper and pastry weights and bake for 10 minutes more. Stir the chocolate and cream in a small saucepan over medium-low heat until chocolate is melted and the mixture is smooth. Whisk in the egg, egg yolks and vanilla. Pour into the pastry cases. Bake for 15 minutes. Top tarts with the pears cut-side down.

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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