Poached Pear Tart with Chocolate Crust
4 semi- ripe pears, peeled , cored and halved
5 cups Rose’ wine
zest from 1 orange
1 1/2 cups sugar
1 cup heavy cream
1 tsp. vanilla extract
pinch of nutmeg
pinch of salt
Powdered sugar for dusting
2 cups chocolate wafer crumbs
2 tablespoons sugar
1 tsp. cinnamon
6 tablespoons , melted
Preheat oven to 350 degrees. Grease a 10 inch tart pan with removable bottom.
In a large saucepan , combine the wine , 3/4 cup sugar and orange zest along with the prepared pears. Bring to boil and reduce to simmer until pears are fork tender. Remove the pan from the heat and allow the pears to cool in the poaching liquid.
While the pears are cooling, prepare the crust. Combine the dry ingredients in a bowl and mix well. Pour in the melted butter and stir until well combined and holds together. Press into the prepared tart pan and place on a baking sheet. Set aside.
Using a slotted spoon remove the pears and allow them to drain well. Save the poaching liquid for the sauce. Slice the pears 1/4 inch thick. Arrange the slices in the prepared crust; set aside. In a large bowl, whisk together the heavy cream, eggs, remaining 3/4 cup sugar, vanilla, nutmeg and salt. Pour mixture over the pears, and bake for about 40 minutes until the custard is set. Let cool while preparing the sauce.
While tart is cooling, set the pan of poaching liquid over medium heat and reduce until about 1 1/2 cups of liquid remain. Strain through a sieve.
Serve each slice with a dusting of powdered sugar and drizzle with warm sauce.