Devonshire Firewood’s Smoked Pear & Chocolate Tart Recipe
20219
post-template-default,single,single-post,postid-20219,single-format-standard,theme-bridge,bridge-core-2.0.3,woocommerce-no-js,ajax_fade,page_not_loaded,,paspartu_enabled,columns-4,qode-product-single-tabs-on-bottom,qode-theme-ver-19.1,qode-theme-bridge,disabled_footer_top,wpb-js-composer js-comp-ver-6.0.5,vc_responsive
 

Smoked Pear & Chocolate Tart

Smoked Pear & Chocolate Tart

Devonshire Firewood’s Smoked Pear & Chocolate Tart Recipe

Indulge in the perfect blend of smoky and sweet with Devonshire Firewood’s unique Smoked Pear & Chocolate Tart. This delightful dessert combines the art of both hot and cold smoking, using subtle hints of smoke to enhance the natural flavors of the ingredients.

Ingredients:

  • 8 fresh pears
  • 2 tablespoons dark muscovado sugar
  • 100ml whisky or rum
  • Dark plain chocolate
  • Ready-made puff pastry
  • Pecan halves
  • A sprinkle of demerara sugar
  • Pear wood chips for smoking the pears
  • Cherry wood dust for cold smoking the chocolate

Instructions:

  1. Cold Smoking the Chocolate:
    • Break the chocolate into pieces and place it on greaseproof paper.
    • Set up your cold smoking equipment using cherry wood dust.
    • Cold smoke the chocolate for one hour.
    • Tip: Roast pecans in a hot, dry frying pan and set aside for garnishing.
  2. Preparing the Pears:
    • Halve the pears and remove the cores. There’s no need to peel them.
    • Place them in a heatproof dish with the muscovado sugar, a splash of water, and whisky or rum.
  3. Hot Smoking the Pears:
    • On a low heat BBQ, add a small handful of pear wood chips in a foil pouch or smoker box.
    • Place the dish of pears on the grill and close the BBQ lid.
    • After 10 minutes, turn the pears and cook for another 5 minutes. They should be slightly soft but not mushy and have a bronzed color.
  4. Baking the Pastry:
    • Cook the puff pastry separately in an oven, pizza oven, or Kamado grill until it’s golden and puffed.
  5. Assembling the Tart:
    • Melt the smoked chocolate (a couple of minutes in the microwave on medium should do).
    • Spread the chocolate over the base of the cooked pastry.
    • Arrange the pear halves on top, drizzle with the caramelized cooking liquid from the pears, add the roasted pecans, and sprinkle with demerara sugar.
    • Serve with a dollop of fresh whipped cream.

Variations:

  • Hot Smoked Caramelised Pear Tart: Omit the chocolate for a simple, smoky fruit tart.
  • Smoked Poached Pears: Skip the pastry and chocolate, and serve the smoked pears with ice cream.
  • Experiment: Try different fruits or nuts using the same smoking techniques.

Enjoy this exquisite dessert from Devonshire Firewood, where traditional BBQ flavors meet innovative culinary creations.

No Comments

Sorry, the comment form is closed at this time.