pear tart with nutella®

1674948475
Vegetarian
Autumn
Banqueting

1 hour

Serves: approx. 10 portions
Portion: 1 piece

 

Ingredients:

 

Pastry:

  • 3 ½ tbs butter
  • 1/8 cup weak flour
  • 1/8 cup semolina
  • ¼ tsp salt
  • 1 egg

 

Hazelnut Genoise:

  • 1 oz egg yolks
  • 1 ¼ oz whole eggs
  • ¼ oz egg whites
  • 1/5 cup sugar
  • ½ oz starch
  • ½ oz weak flour
  • 1 ¼ tbs hazelnut flour
  • ½ oz melted butter
  • Chopped hazelnuts to taste
  • Vanilla to taste
  • Salt to taste

 

Method:

 

Pastry:

In a food mixer, mix the room temperature cubed butter together with the flours and the salt, then finally add the eggs and complete the mixture.

Once this is done, cover it with cling film and leave it to rest in the fridge for 2 hours.

Roll out the dough to a thickness of about 1/8 inch and cut out rectangles of approx. 3 inches in length and 2 inches in width, then cook at a temperature of 375°C for 12-15 mins.

 

Hazelnut Genoise:

In a food mixer, beat the eggs together with the sugar, sift the flours, combine them with the beaten mixture using a spatula, taking care to not excessively beat the air out. Finally mix in the melted butter.

Spread it out on a baking tray and cook at a temperature of 345°F for 30-35 minutes.

Once it is cooked and cooled down, cut out rectangles measuring around 2 ½  inches in length, 1 ¼ inches in width and 1 inch in depth.

Using a small knife, make a hollowing big enough to insert the Nutella®.

Finish by filling with 3 tsp of Nutella® per portion and decorating with slices of pear and chopped hazelnuts as shown in the picture.