İçim Chief Creamy Pear Tart Recipe


For the tart dough
150 g flour
100 gr İçim Butter
50 g powdered sugar
2 egg yolks
½ teaspoon vanillin
1 lemon zest
A pinch of salt
For the chocolate cream
300 ml İçim Milk
90 g granulated sugar
80 g dark chocolate, chopped
50 ml İçim Chief Cream
15 g flour
3 egg yolks, beaten
4 coffee beans
1/2 teaspoon vanillin
For decoration
3 pears
300 gr İçim Chief Cream
1 teaspoon of İçim Butter
1 teaspoon granulated sugar
1 teaspoon powdered sugar


Mix and knead all the ingredients for the tart dough until you get a smooth consistency. Wrap the dough in cling film and refrigerate for half an hour. Roll out the rested dough into a 25 cm circle, place it on a tray lined with greaseproof paper and poke holes in it with a fork a few times. Bake at 180 degrees for 18 minutes. To prepare the chocolate cream, heat İçim Milk in a pot and mix it with İçim Chief Krema. Add 50 g granulated sugar, coffee beans and vanillin to the pot and stir. When the mixture starts to boil, remove from the heat and strain. Add the rest of the sugar, a pinch of salt, flour, chocolate and egg yolks and mix well. Put back on the fire and cook while stirring. After boiling, continue cooking for another 4 minutes and remove from heat. Peel and core the pears and chop them. Melt one teaspoon of İçim Butter. Add the pears to the pan and fry, turning, until brown. Cut the remaining pears in half vertically without peeling them, remove the seeds with a spoon and slice thinly. Place the sliced pears on a tray lined with greaseproof paper, sprinkle with granulated sugar and caramelize in the oven for 10 minutes. Take the tart dough out of the oven, pipe the chocolate cream into a piping bag and place the marinated pears on top. And pour over the pears you sautéed in the pan. Serve sprinkled with cocoa and powdered sugar.

Auxiliary Products

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