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Pear and Chocolate Tart with Cardamom-Chocolate Cream

BY MAURO COLAGRECO - Get tempted by thin layers of chocolate, pears, and nuts. This pear and chocolate pie is rich and creamy and contains a hint of cardamom. The perfect ending to a spectacular culinary adventure.

How to prepare

SERVE COLD

STEPS

  • Take the pear cake and the chocolate cardamom cream bag out of the fridge, 10 minutes before serving.
  • Take the pear pie out of the box with the parchment paper, using a spoon and a fork. Gently slide the pear pie on the plate and remove the parchment paper.
  • Open the chocolate cardamom cream pocket by cutting at 1 cm from the end. Creatively place 7 equal dots of chocolate cream on top of the pear pie.
  • Use a knife to carefully place the opaline shard on top, and in line with the tart. Make sure that the coffee bean is facing up (be careful this is delicate).
  • Pour the custard cream next to the pear pie.
  • COMPONENTS:

    Pear pie, opaline, chocolate cardamom cream, custard cream.

    NECESSARY EQUIPMENT:

    Spoon, palette knife, scissors.

    PLATE SUGGESTION:

    Flat plate.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Nuts (almonds), milk, wheat (gluten), egg, soybean. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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