Salted caramel and pear tart

I wanted to make this type of tart for a a while now. By this type I mean a basic shortcrust pastry with different components at the bottom and a glazed mousse component at the top. I absolutely love the look and the delicious mousse on top gives the tart an extra creamy component.

Because pears are now in season I decided to poach them in simple syrup until tender and delicious. I was thinking what would go well with pears and the obvious choice was salted caramel and walnuts. And because chocolate makes everything better I also made a dark chocolate glaze. While browsing the web for different recipes I found one that was very similar to what I had planned. You can find it here.

The components individually are easy to make but the whole process requires some time.
After eating this tart I can definitely say that the time it took me to make it was well spend and I would make it again and again. The crunchy pastry is protected by a layer of salted caramel with walnuts, the poached pears are gentle and soft and the caramel mousse is fluffy and delicious.

When I was decorating the tart the unthinkable happened...I bumped against the tube of plastic foil and it fell on my tart. I didn't know whether to laugh or cry. Luckily it fell only on the side of the tart and with some additional decoration I could cover the spot where the mousse was squashed.
At the end, I and the people I served the tart to, were very happy with the end result and that's the most important thing.

Salted caramel and pear tart

(Makes one 24cm)

 Time:

Preparation: 2 hours

Cooking: 45min

Baking: 20min 

Setting/Freezing: 2 hours or overnight

For the shortcrust pastry (Pierre Herme recipe):

• 150g room temperature butter (cubes)
•  95g icing sugar (sifted)
• 30g almond flour
• two pinches of salt
• 1/4 vanilla bean (or a teaspoon vanilla extract)
• 1 egg (60g)
• 250g all-purpose flour (sifted)

For the poached pears:

• 2 Abate pears
• 1 liter water
• 300g white granulated sugar
• cloves
• star anise
• cinnamon stick

For the salted caramel:

• 120g heavy cream
• 150g white granulated sugar
• 10g room temperature butter
• a pinch of salt (to taste)
• 100g walnuts (roughly chopped)

For the caramel mousse:

• 112g white granulated sugar
• 60g heavy cream
• 10g glucose
• 6g honey
• 3 egg yolks
• 3 gelatin sheets (about 7g)
• 330g heavy cream
• a pinch of salt (to taste)

For the chocolate glaze:

• 180g heavy cream
• 180g dark chocolate
• 1 tablespoon glucose

Making the caramel mousse:

Line the bottom of a round tin (20cm) with plastic foil so that the mousse wont leak out. Place on a baking sheet and set aside.

Pour heavy cream(112g), glucose, honey and vanilla in a small pot and heat on medium heat. Meanwhile make a dry caramel by putting the sugar in a small pot. Cook until it melts completely and turns dark amber. Turn off the heat and pour the warm cream mixture into the caramel, stirring constantly until smooth. It will bubble so be careful.

Meanwhile whisk the egg yolks until pale and thick. Pour in the caramel slowly, at the sides of the bowl, while constantly whipping on high speed. Soak gelatin in cold water. Place the gelatin in a small pan and gently melt it over low heat. Add it to caramel mixture and stir to combine. Pour in a clean bowl and set aside to cool completely.

Whip the remaining heavy cream to soft peaks. Gently fold into the caramel mixture until completely combined. Add salt to taste. 

Pour the mixture in the prepared round tin on a baking sheet. Place in the freezer until completely frozen and ready to assemble.

Making the shortcrust pastry:

In a bowl of a food processor fitted with a blade(or in a bowl of a stand mixer), process the butter until soft. Add the sugar, almond flour and salt. Split the vanilla bean (or pour the extract) and scrape the seeds in. Add the egg and finally the sifted flour. 

Process until the dough forms a ball. Form into two equal discs and wrap in plastic wrap. Place one in the freezer for other desserts. Place the other one in the fridge for at least 30 minutes to set. 

You can make the dough the day before and leave it in the fridge to rest overnight.

Roll the dough on lightly floured parchment paper until about 2,5mm thick. Place the dough gently in a tart tin (24cm).

Trim away any dough overlapping the pan and prick the bottom with a fork. Refrigerate the tart base for 30 minutes. 

Preheat oven to 170°C (350°F). 

Line the chilled tart base with parchment paper and fill with baking beans or rice. Place in the oven and blind bake for 20 minutes. 

Take the tart out of the oven and remove the baking beans. Place back in the oven for 5-10 minutes or until the bottom of the tart is golden. 

Set aside to cool completely.

Making the poached pears:

Put the water, sugar and spices in a medium sized pot and place on medium heat. Meanwhile peal your pears. 

Once the water is boiling pot the pears in the water and turn down the heat to a gentle simmer. Cut a circle out of parchment paper and place on the pears, you can also use a small plate to keep the pears submerged.

Cook for about 20 minutes or until the pears are tender.Take the pot of the heat and allow the pears to cool completely in the poaching syrup.

Making the salted caramel:

Place the cream in a small sauce pan and heat until warm.

In a small pot heat the sugar until it melts completely and turns dark amber. Do not stir the sugar, simply shake the pan to melt the sugar evenly.

Remove the sugar from heat and pour in the cream slowly, while stirring constantly. 

Stir in the butter and walnuts. Pour in the bowl and set aside to cool completely.

Making the chocolate glaze:
Place the chocolate and glucose in a small bowl and set aside.
Pour the cream in a small sauce pan and heat until it boils. Pour the hot cream over the chocolate and leave to stand for 2 minutes.

Stir until completely melted and glossy.

Assembly:
Spread the caramel and walnut mixture over the chilled tart base evenly. Slice the poached pears into thin and long pieces and arrange them over the caramel.

Unmold the caramel mousse and place on a wire rack over a large bowl. Pour over the chocolate glaze. Tap the rack lightly to remove any excess glaze, you can also use a long palette knife to smooth the top.

Transfer the mousse on top of the tart.

Garnish the edges with whipped cream, place cubes of leftover poached pears and other decorations that you may have on top. Place in the fridge to thaw completely. Serve and enjoy!