*  Exported from  MasterCook  *
 
                        CHOCOLATE AND PEAR TARTLETS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Chocolate                        Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -BELLE BESTOR DFPF73A
    5      ounces        Semisweet chocolate
    2                    Pears -- ripe about 1 1/2 lbs
    2      tablespoons   Sugar -- for sprinkling 1-2 T
                         -----PASTRY DOUGH-----
    1 1/2  cups          Flour
    6      tablespoons   Butter -- extra for molds
      1/3  cup           Sugar
      1/2  teaspoon      Salt
      1/2  teaspoon      Vanilla
    3                    Egg yolks
                         -----CUSTARD-----
    1                    Egg
      1/2  cup           Light cream
    1      tablespoon    Kirsch
                         -----RASPBERRY COULIS-----
    2      cups          Raspberries -- 1 pint
    1      tablespoon    Kirsch -- 1-2T (optional)
    2      tablespoons   Confectioner sugar -- 2-3 T
 
 Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin
soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in
well.Add butter and with fingertips, work the ingredients until thoroughly mixed.
Add yolks to well and work into ingredients in well. Draw in flour with metal
spatula. With your fingers, work flour into the ingredients until coarse curmbs
form. Press into a ball. Sprinkle work surface lighty with flour, then blend
dough by pushing ball away from you with heel of your hand. Gather up and
continue to blend until very smooth and peels away from work surface in one
piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30
minutes. Brush tartlet molds with melted butter. Place 4 together edges nearly
touching. Divide dough in half and roll out to 1/8".Roll loosely around rolling
pin and drape over molds to cover. Tear off piece of dough from edge, form into a
ball, dip in flour, and use it to push dough into the molds. Roll rolling pin
over tops to cut excess dough off. With fingers, press into flutes of each mold.
Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate.
Sprinkle into each shell. Whisk egg, cream and kirsch together until thorougly
mixed. Spoon about 2-3 T over chocolate.Peel pears, cut in half and remove cores.
Cut each into very thin slices. Arrange in flower-petal design on custard so they
overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on
heated sheet near bottom of heated oven. Bake 10 minutes, then reduce heat to 350
and bake til pastry is golden and custard is set, 15-20 minutes longer.COULIS:
Pick over berries, then puree them in processor. Add kirch, if using, 
 
 ===============   Reply   14 of Note    1 =================
 
 Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    R MCII CHOC PIES 
 To:     AXRY50A    JERRY GILBERT         Date:    05/24
 From:   AXRY50A    JERRY GILBERT         Time:    10:28 AM
 
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