MODERN PEAR BOURDALOUE TART

Almond Sablé

Ingredients
120 g Butter
80 g Powdered Sugar
2 g Salt
40 g Eggs
200 g Flour
30 g Almond Four

Method of Preparation
1. Cream the butter, sugar and salt together
2. Slowly add the eggs
3. Add the flour and almond flour; mix until combined
4. Chill for 4hrs or until firm
5. Roll, cut and bake at 325˚F until golden

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MODERN PEAR BOURDALOUE TART
Almond Sponge

Ingredients
75 g Butter
55 g Powdered Sugar
75 g Yolks
25 g Milk
30 g Flour
125 g Nut Flour, Toasted
120 g Whites
1 g Salt
45 g Turbinado sugar

Method of Preparation
1. Cream the butter and powdered sugar together
2. Add the yolks slowly
3. Add the flour, nut flour and milk alternately
4. Make a medium peak meringue with the whites, salt
and turbinado
5. Fold the meringue and butter mixtures together
6. Spread onto 2- ¼ sheet pans and bake at 360˚ F for
8-10 min
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MODERN PEAR BOURDALOUE TART
Almond Praliné

Ingredients
480 g Sugar
600 g Almonds, Blanched Whole
9 g Sea Salt

Method of Preparation

1. Lightly toast the nuts and pour onto a silicone mat

with the salt
2. Dry caramelize the sugar and pour over the nuts and
salt and allow to cool
3. Grind the nuts in a processor until a paste is formed
4. Pour the nut paste into a 100% Chef Twin Stones
Grinder
5. Process the praline for 5-6 hrs or until the desired
consistency is reached

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MODERN PEAR BOURDALOUE TART
Pear Compote

Ingredients
480 g Anjou Pears, Brunoise
102 g Sugar
½ Vanilla Bean
½ Orange Zest
18 g Apricot Preserve
Kuzu or Cornstarch Slurry, as Needed

Method of Preparation
1. Carefully simmer all of the ingredients (except the
starch) until the pears are translucent and the juices
are rendered
2. Strain the mixture to capture the juice, allowing to
drain for 15min
3. Weigh the juice and calculate .5% of the starch
4. Add the starch to the cooled juice and return to the
heat to thicken
5. Combine the strained pears and thickened juice

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MODERN PEAR BOURDALOUE TART
Chocolate Ring Containers
Method of Preparation
1. Start with a 10” piece of acetate or guitar plastic on a flat
surface such as Plexiglas or a sheet pan. Place 1mm thick
rulers a few inches apart over the plastic strip. You will need
a flat edge taping trowel and something to cut the strips.
2. Prepare a tube at the same diameter as the cutters used
for the cookies and cake with paper. Pour some tempered
chocolate at the front edge of the rulers. Use the flat edge
trowel to evenly distribute the chocolate across the rulers.
It's helpful to have a piece of paper near the end to catch
any chocolate that extends past the edges.
3. Allow the chocolate to crystallize until set but still
flexible. Using the multi-cutter, follow along the edge of the
rulers to make one clean cut. Separate the ends with a cut
made at reference points on the rulers.
4. Remove the plastic sheet and carefully wrap it around the
tube. Use a piece of paper and tape to hold the plastic sheet
on the tube. It is important to allow the chocolate strips to
crystallize fully at room temperature to avoid distortion as
the chocolate contracts.
5. To unmold the strips, carefully cut the tape and remove
the paper. Peel of the plastic to reveal the shiny chocolate
rings.

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MODERN PEAR BOURDALOUE TART
Chocolate Lids

Method of Preparation

1. Creating a chocolate lid with an opening to reveal the

pear compote inside can be accomplished by using round
cutters if you have the right sizes, or by creating a custom
template to match the shape of the 3D decor.
2. To make the lids, prepare a sheet of acetate or guitar
plastic stuck to a flat surface with pan spray or water to
keep it secure.
3. Place the 1mm rulers a few inches apart and spread the
tempered chocolate with a flat edge trowel. Allow the
chocolate to set slightly and use a template or cutters to cut
the shapes.
*Alternatively, you could use round cutters to cut the lids.
Cover the sheet of chocolate with paper, weigh it with
plexiglas or a sheet pan, and allow it to fully crystallize.

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MODERN PEAR BOURDALOUE TART

Assembly and Finishing

1. Place the almond sablé cookies on a sheet of acetate or

guitar plastic.
2. Pipe a small bead of tempered chocolate around the
edges of each cookie and place a chocolate ring around it.
Press the ring inward to create a seal at the bottom edge.
Repeat this for each tart.
3. To close the connection at the end of the chocolate rings,
pipe a drop of chocolate between the ends and lightly press
them together.
4. Next, fill the tarts with the almond praliné to a depth of
about ¼” or 20-25 grams. Place a circle of the almond
sponge into the tarts and press them down into the praliné
gently.
5. Apply approximately 20-25 grams of the pear compote to
the tops of each tart and spread evenly to the edges.
6. Add the chocolate lids. At this point, you could add a
decor of your choices such as chocolate, caramelized
almonds, or dried pears. The tarts could be displayed at
room temperature or refrigerated.

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