Harmonie - closure of 2012

Harmonie - closure of 2012

The dessert I've chosen for the closure of 2013: chocolate tart with caramel mousse & caramel pear compote.

One that includes all my favourite flavours over the year.

Chocolate, caramel & pear.

Ingredients

  • Chocolate, caramel & pear.
  • Recipe (make 8 x 10 cm tarts)
  • Pâte Sucrée au Chocolat
  • 150 g unsalted butter, softened
  • 145 g icing sugar
  • 13 g cocoa powder
  • 1/4 tsp salt
  • 33 g ground almond
  • 1 egg
  • 225 g plain flour
Read the whole recipe on Yue's Handicrafts