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CHOCOLATE TARTS PEAR-

FUND TART SPECULOOS:

For about 4-6 or 15-16 medium tart any small tartlets:

* 200 grams of mixed Speculoos
* 40 g sugar * 120
melted butter



Combine biscuit mixed with sugar and melted butter.
Pack this mixture well into the tart pans and book 1:30 (or the day why not?) In the refrigerator.

TARTS CHOCOLATE PEARS:

Ingredients for 4 or 6 tarts all medium or 15-16 small tartlets:

* 150 grams of dark chocolate dessert special
* 10 cl whipping cream * 3
not overripe pears
* 30 grams of brown sugar * 2
butter

Firstly, (see before 1:30 the day before if possible) to prepare the tart with caramelised or use a pastry but in this case, it will pre-cook the pastry before.
Peel and seed the pears and cut into strips.
Melt a nice knob of butter in a skillet and sauté the sliced pears with brown sugar for about 5 minutes. We really need to drain after cooking to remove the juice that could soften the crust, so do not hesitate to prepare in advance for them to drain as much as possible (you can even put them on paper towels). Reserve a few slices for decoration and have the rest of the money pie.
Grate chocolate or grind with a knife to make very small pieces. Boil the cream and pour over the grated chocolate. Mix well to obtain a homogeneous mixture before adding the remaining butter into small pieces.
Pour the ganache over the pears and let cool for a few hours if possible.
Before serving, garnish with the sliced pears aside, if you need to make these tarts in advance, do not place pears not as decoration, they would make water and soak the chocolate. To still pretty tart, place the chocolate ganache, a little cool, the pastry bag.

result
They are beautiful and succulent.
You really pay attention to drain the pears!