Chambord Poached Pear Tart


As fantastic as it is shaken in a French Martini, upon discovering the delightful liquor of Chambord*, I could hardly wait to also cook with it. Chambord is a deep red black raspberry liquor which dates back to the rein of Louis XIV in 1685.

It is a concentrated fruit flavour with raspberries, currants and hints of spice which I thought would match with pear and of course, chocolate. I chose the Asian pears since I just love the juiciness and texture. I don’t find them to be as grainy as some varieties and I really wanted the softness of the poaching and satiny jelly of the raspberry reduction to combine well.

The dessert is rich yet light and not too sweet. If I had the tins and the time, I think this recipe would be a elegant as individual tartlettes. Large or small it’s a great way to end a Holiday meal.



*Be sure to ask your guest ahead of time, as the sweetener in Chambord is Acacia honey, so you may try substituting it for a dessert or ice wine.

CHAMBORD POACHED ASIAN PEARS

2 Asian Pears, peeled, cored and halved
1 Tablespoon Margarine
1/4 Cup Granulated Sugar
1/2 Cup Chambord Liquor
1 Cup Raspberries, fresh or frozen, reserving 5 or 6 for garnish
1/3 Cup Water
1 teaspoon Lemon Juice

Peel, core and halve the pears.
Dip the pears into the sugar to evenly coat.
Melt the margarine in a medium sized saucepan over a medium-high heat.
Add the sugared pears and caramelize for 2 – 3 minutes.
Add the Chambord, remaining sugar, water, raspberries and lemon juice.
Cover, reduce the heat to medium and let simmer for 15 – 20 minutes basting and turning pears, as needed.
Poach until tender, remove the pears and cool.
Reduce liquid until thickened, coating the back of a spoon.
Push jelly through a mesh strainer to remove the raspberry seeds.
Cool and reserve.

CHOCOLATE TART CRUST

1 Cup Pastry Flour, sifted
1/4 Cup Cocoa
1/4 Cup Granulated Sugar
1/2 Cup Frozen Vegetable Shortening
5 – 5 1/2 Tablespoons ICE Water
1/4 teaspoon Salt

Whisk flour, salt and sugar.
Either with a food processor or a pastry cutter, cube the shortening and cut into the flour.
Combine into small, pea sized pieces, which will resemble a coarse crumb.
Add ice water, beginning with only 4 Tablespoons, mixing enough to come together when pinched with your fingers.
Evenly sprinkle and firmly pat the dough into a 8 inch tart pan.
Dock the pastry with the tines of a fork and blind bake for 12 -15 minutes; until dry, crisp and fragrant.
Cool Completely.

TOFU CREAM

(8oz) Medium-Firm Silken Tofu
1 teaspoon Lemon Juice
1 Tablespoon Soy Milk
1 1/2 teaspoons Vanilla Extract
4 Tablespoons Confectioners Sugar
1 Tablespoon Arrowroot Powder

Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the arrowroot, soy milk, lemon juice and vanilla through the feeder cap.
Taste and adjust vanilla or sugar, if necessary.

ASSEMBLY

Evenly spread the tofu cream over the cooled crust.
Top with the jelly, pouring from the center, it should evenly spread without pulling at the first layer.
Thinly slice the cooled pears and arrange them over the tart.
Place the reserved raspberries in the center and dust with confectioners sugar, if desired.
Chill until ready to serve.

~ by Dayna on December 15, 2007.

10 Responses to “Chambord Poached Pear Tart”

  1. Very pretty and delicious looking! Never heard of Chambord…

  2. That is gorgeous!

  3. Dayna brought over some for us to try, and she’s right that the tart is not too sweet. What with all the Christmas cookies and confections around the house this time of year, it was so pleasant to have a dessert that didn’t make your teeth cringe!

  4. wow, that’s quite an elegant-looking tart – very sophisticated with the use of Chambord, as well!! :0)

  5. that is really, really pretty!

  6. so elegant

  7. My goodness, Dayna! This is so beautiful. Love the colors.

  8. Delicious!!!

  9. I find the colour combination of dark brown and Bordeaux red simply luscious. The sprinkle of icing adds the perfect sparkle to your elegant composition. As one would say in French, “C’est un bijou!”

  10. Question – how much soy milk do you need for the tofu filling?
    Just a splash. 1 Tablespoon.

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