Tarte aux Poires et Chocolat

Directions

1. For the rosemary tart shell
2. Preheat oven to 350° F.
3. In a stand mixer fitted with the paddle attachment, mix all the ingredients, except for the water, until a dough begins to form.
4. With the mixture running, gradually add the water until a uniform dough forms. Be careful not to over-mix, but the dough should be uniform and solid, more like sugar cookie dough than like pie crust.
5. On a piece of floured parchment, roll out the dough into a round that is between 1/4- and 1/8-inch thick.
6. Flip the paper into a 10-inch removable bottom tarte pan. Ease the crust into the corners of the tarte pan, being careful not to puncture the crust. The parchment will help with this. When you feel like the dough is well placed, peel the parchment away, and continue to gently ease the crust into the grooves of the pan. Reserve the parchment.
7. Roll your rolling pin over the top of the tarte pan to neatly cut away the overhanging crust. Examine the wall of your shell for uniform thickness, and use any of the excess dough you clipped away to reinforce the shell.
8. Use a fork to prick the bottom of the shell. Ten evenly distributed pricks of the fork is plenty. Return the parchment to the top of the dough and cover with the beans to weigh down the shell.
9. Blind bake until the shell is completely cooked. Cooking time will depend on how thin you rolled your shell. Check it after 15 minutes and keep checking it every 5 minutes after that. Mine took about 25 minutes.
10. Discard the parchment and beans, and let the shell cool completely in the pan.

1. For the pear and chocolate filling and assembly
2. Once the tarte shell is out of the oven, increase oven temperature to 400° F.
3. In a stand mixer with the paddle attachment, beat egg and 3 tablespoons of sugar until the mixture is just starting to lighten. Add 1/3 cup of cream, mix a minute or so longer, and set aside.
4. Add wine, the remaining sugar, cinnamon, vanilla, pears, and a pinch of salt to a medium saucepan. Add enough water to cover the pears. Bring to boil, then reduce to simmer. Simmer until the pears are fork-tender. Remove pears from cooking liquid, and blot on a paper towel until dry. Slice the long way into 1/4-inch sections, maintaining the shape of the pear halves.
5. Warm chocolate and remaining cream in a double boiler. (NOTE: You can use the pan where you're poaching your pears as the bottom of the double boiler.) Stir until chocolate is melted and the ingredients are fully incorporated.
6. Pour the chocolate ganache into your cooled tarte shell (STILL IN THE TARTE PAN!). While the chocolate is still warm, layer the pears on top, fanning the slices out in a decorative, overlapping pattern. Pour the custard mixture over the pears, enough so that the shell is full, but there is no spillage.
7. Bake tarte for 20 minutes, until the top is golden. Let cool completely before serving.