My little girl has become quite the foodie. She loves to watch Anthony Bourdain (at age 2 she declared: “Tony is my best friend”), Chopped, Cupcake Wars, and pretty much any other food related show we will let her watch. She got a kitchen for her birthday: But one of her favorite pastimes is to sit and read out loud from cookbook; one recipe after another. That means my days sound like this:
It wouldn’t be so bad if the recipes were all healthy and nutritious, but her favorite book from which to read is this: All day long with the delicious sounding recipes, delectable ingredient after delectable ingredient. And the recipe she was reading in the video was for a Chocolate Hazelnut-Pear Tart. Mouthwatering.
So hour after hour I sit here having chocolate deserts described to me, and the more she reads those recipes, this more I want to shovel chocolate in my face.
Now I don’t pretend to be a cooking blog, so no, I haven’t made this recipe yet. Although, I do believe this particular tart is in my future. But, since we taunted you with the ingredient list earlier, I’ll go ahead and include the recipe she was reading here: Chocolate Hazelnut-Pear Tart.
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
1/2 cup chopped hazelnuts
2 ounces (1/2 baking bar) Ghirardelli Bittersweet Chocolate, for garnish.
Preheat the oven to 350 F. Spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray, or grease lightly.
Pat the pear halves dry with paper towels. Cut each half into thirds lengthwise. Set aside
Cream the sugar and butter until light and fluffy. Beat in the eggs, liqueur, and salt. In a separate bowl, combine the flour and ground chocolate. Add the dry ingredients to the egg mixture, mixing well. Stir in the nuts. Spread into the prepared pan.
Arrange the pear slices in a circular pattern on top of the batter. Bake 23 to 30 minutes, or until a tester comes out clean when inserted into the center of the tart. Cool tart on a wire rack. When the tart is partly cooled, run a knife around its edge and remove it from the pan. Allow the tart to cool completely.
Melt the bittersweet chocolate in a double boiler over hot, but not boiling water. Stir the chocolate occasionally until smooth. Using a spoon or pastry bag, drizzle the melted chocolate over the cooled tart.
recipe is from The Ghirardelli Chocolate Cookbook (1995)