Recette de Tarte Poire Framboise Hibiscus 🌹 Le dessert parfait de Saint-Valentin ❤️

Ingredients

• unspecified All-Purpose Flour (for shortcrust pastry, sifted)
• unspecified Powdered Sugar (for shortcrust pastry)
• unspecified Almond Flour (for shortcrust pastry and almond cream)
• pinch Salt (for shortcrust pastry)
• unspecified Unsalted Butter (cold, cut into small cubes for pastry; also used cold in raspberry compote)
• 40 g g Egg (beaten, only 40 g used for pastry dough)
• unspecified Frozen Raspberries (used for compote and garnish)
• unspecified Lemon Juice (mixed with cornstarch for compote thickening)
• unspecified Cornstarch (for raspberry compote thickening)
• unspecified Granulated Sugar (for raspberry compote and hibiscus poaching syrup)
• unspecified Unsalted Butter (cold) (added at end of raspberry compote for shine)
• 6 small Pears (peeled, poached in hibiscus syrup, halved)
• unspecified Dried Hibiscus Flowers (infuses poaching syrup and used for garnish)
• 1 Vanilla Bean (seeds and pod added to poaching syrup)
• unspecified Unsalted Butter (softened) (creamed with sugar for almond cream)
• unspecified Granulated Sugar (for almond cream) (creamed with butter)
• 1 Egg (room temperature) (added to almond cream)
• unspecified Liquid Cream (added to almond cream for smooth consistency)
• 180 g g Heavy Cream (for whipped chantilly)
• 1 tablespoon tbsp Powdered Sugar (for chantilly) (sweetens whipped cream)
• 1 tablespoon tbsp Vanilla Powder (flavors chantilly)
• unspecified Pink Praline (finely crushed for garnish)
• unspecified Dried Hibiscus Flowers (for decoration) (adds color and aroma on final tart)

Instructions

1. Make Shortcrust Pastry Dough

   In a mixing bowl combine flour, powdered sugar, almond flour and a pinch of salt. Add cold butter cubes and rub between fingertips until the mixture resembles coarse sand. Beat an egg, weigh 40 g, and add to the bowl. Mix quickly with hands until a smooth dough forms, being careful not to over‑knead.

   Time: PT10M

2. Chill the Dough

   Flatten the dough into a disc, wrap tightly in plastic film and refrigerate for at least 2 hours.

   Time: PT2H

3. Roll Out and Line Tart Pan

   On a lightly floured surface roll the dough to about 3‑4 mm thickness. Cut a 20 cm circle for the base and a slightly larger outer circle (≈3‑4 cm extra). Gently lift the dough onto a parchment‑lined micro‑perforated mat, press into the tart pan, trim excess and refrigerate for 1 hour.

   Time: PT1H10M

4. Blind‑Bake the Tart Shell

   Preheat oven to 170 °C (fan). Place a sheet of parchment and baking beans on the crust, bake for 12 minutes until lightly golden.

   Time: PT12M

   Temperature: 170°C

5. Prepare Raspberry Compote Base

   Mix lemon juice with cornstarch in a small bowl until smooth.

   Time: PT5M

6. Cook Raspberry Compote

   In a saucepan add frozen raspberries and heat until they break down into a puree. Stir in sugar, blend with immersion blender until smooth, then add the lemon‑cornstarch mixture. Cook over medium‑low heat, stirring constantly, until the mixture thickens. Remove from heat and whisk in cold butter until fully incorporated.

   Time: PT10M

7. Chill Raspberry Compote

   Transfer the compote to a bowl, cover and refrigerate for at least 2 hours.

   Time: PT2H

8. Peel Pears

   Using a vegetable peeler, peel six small pears, then halve them and remove the cores, yielding 12 demi‑pears.

   Time: PT10M

9. Make Hibiscus Poaching Syrup

   In a saucepan combine water, sugar, the scraped seeds and split vanilla bean pod, and dried hibiscus flowers. Bring to a boil, stirring until sugar dissolves.

   Time: PT5M

10. Poach Pears in Hibiscus Syrup

    Add the peeled pear halves to the simmering hibiscus syrup. Reduce heat and poach gently for about 40 minutes, or until the pears are tender and have taken on a deep pink hue.

    Time: PT40M

11. Cool Poached Pears

    Remove the pears with a slotted spoon, place on a plate and let them cool to room temperature. Reserve the hibiscus‑infused syrup for later use.

    Time: PT30M

12. Prepare Almond Cream (Frangipane)

    In a bowl cream softened butter with sugar until light and fluffy. Add a room‑temperature egg and mix until fully incorporated. Stir in almond flour, then gradually add liquid cream, mixing until the batter is smooth and homogeneous.

    Time: PT11M

13. Slice Poached Pears for Filling

    Take six of the cooled poached pear halves, slice each into thin wedges to be placed on the tart before baking.

    Time: PT5M

14. Assemble the Tart

    Spread the almond cream evenly over the chilled blind‑baked crust. Arrange the sliced poached pear wedges in a decorative rosette, spacing them evenly. Scatter the remaining frozen raspberries (or fresh if in season) among the pears.

    Time: PT10M

15. Bake Assembled Tart

    Preheat the oven to 170 °C (fan) if not already hot. Bake the filled tart for 40 minutes, or until the almond cream is set and the crust is golden.

    Time: PT40M

    Temperature: 170°C

16. Cool Tart Completely

    Allow the baked tart to cool fully at room temperature before removing the tart ring.

    Time: PT30M

17. Final Decoration

    Stir the chilled raspberry compote and spread a thin layer up to the edge of the crust, smoothing with a spatula. Place the remaining six poached pear halves in a decorative rosette on top. Pipe whipped chantilly using a 13 mm smooth tip for larger dollops and a fluted tip for smaller decorative pearls. Hollow the larger chantilly pearls with a water‑dipped teaspoon and fill with raspberry compote. Sprinkle finely crushed pink praline over the chantilly, then garnish with dried hibiscus flowers.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g