At a dinner party a couple of months ago, I was treated to this delightful creation: dark chocolate, dulce de leche and pear torte. This dessert came from a small Italian bakery in Saint-Leonard, north of Montreal, that I had never heard of before. As soon as I tried it, I fell in love immediately. The tartness of the chocolate was offset by the sweetness of the caramel, and the pear added a much needed lightness and surprising, but subtle, burst of flavour.
Even though I knew I would never recreate the same amazing desert as the one I tried that night, I thought: why not give it a try and hope for something half as good? So, using these ingredients, I baked this torte and, with a few adjustments in mind for next time, this one is definitely a keeper.
– Two to three soft, red pears
– Two packs of Bakers 70% cocoa dark chocolate
– One pack of puff pastry (I used President’s Choice)
– Three scoops of President’s Choice dulce de leche spread