Tartelettes or chestnut tart and pear coulis - Savoury Trips

Ingredients

• TART CRUST:
• 250gr flour
• 25gr sugar
• 5gr salt
• 120gr butter
• 55gr water
• PEAR COULIS:
• 2-3 Williams pears
• 1 teaspoon of grated fresh ginger
• 1 teaspoons of vanilla aroma or 1 vanilla pod
• 1 orange
• CHESTNUT FILLING:
• 400gr chestnut puree
• 250gr mascarpone cheese
• 125gr ricotta cheese
• 1/2 of an orange
• 1/2 teaspoon of vanilla aroma or 1/2 vanilla pod
• You can also make orange supreme cut into brunoise cubes
• Mix water and eggs.
• In a separate bowl, mix salt, sugar, flour and crumble cold butter and slowly mix with the rest. You should get a sandy mixture.
• In the sandy mixture, add eggs and water and mix together in a homogeneous mixture without much kneading so that you do not speed up the gluten development.
• Pear coulis: Wash the pears, remove the peel, cut into small pieces and cook with the rest of the coulis ingredients (orange, vanilla, ginger).
• Wash 1 pear, remove the peel and cut into brunoise cubes. You can additionally cut orange supreme (cut the orange without the peal or veins, also in brunoise)
• Mix mascarpone and ricotta with a mixer, add chestnut puree, vanilla and orange juice. Mix everything well and put in a piping bag with a desired ending.
• Once the tartelettes are baked, pour warm pear coulis in, then brunoise cut pear and smaller pieces of orange supreme.
• Leave tartelettes to cool off before putting chestnut filling.
• Decorate tartelette with brunoise pears and orange supreme, and you can also sprinkle with cocoa powder.