{"id":56187,"date":"2026-03-19T13:40:52","date_gmt":"2026-03-19T11:40:52","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/tarte-tatin-with-pears-and-mocha-chocolate-ice-cream\/"},"modified":"2026-04-18T17:47:40","modified_gmt":"2026-04-18T15:47:40","slug":"tarte-tatin-with-pears-and-mocha-chocolate-ice-cream","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/tarte-tatin-with-pears-and-mocha-chocolate-ice-cream\/","title":{"rendered":"Tarte tatin with pears and mocha chocolate ice cream"},"content":{"rendered":"\n

French bistro cuisine is back from never before. With delicious. Bistro<\/a><\/em> you can take home that typical atmosphere of small tables, good wine and classic dishes. The book contains 150 recipes, from simple classics to dishes that you really want to impress. <\/strong><\/p>\n\n

<\/div>\n\n
\n
\n

What stands out: it remains accessible. No complicated ingredients, just flavors that make sense. Just what you’re looking for for a weeknight that could be a little more special, or a dinner with friends. We are already sharing one recipe where, for us, everything comes together: comfort, sweet, a hint of bitter and, of course, coffee.delicious.Bistro is available from March 25, 2026<\/em> for \u20ac 34.99Publisher: Kosmos<\/a><\/p>\n<\/div>\n\n\n\n

\n
\"Delicious<\/figure>\n<\/div>\n<\/div>\n\n
<\/div>\n\n

Recipe Tarte tatin with pears and mocha chocolate ice cream<\/strong><\/h3>\n\n

A classic with a twist. The soft, caramelized pears combine perfectly with the bitters of espresso and dark chocolate. This is one of those desserts that impresses without being complicated. <\/p>\n\n

For 6-8 persons | Preparation \u00b1 1 hour | Oven 30-35 min.<\/p>\n\n

<\/div>\n\n
\n
\n
\n

Ingredients<\/strong><\/h3>\n<\/div>\n\n\n\n

Tarte tatin<\/strong><\/p>\n\n\n\n

    \n
  • 8 slices of buttercream puff pastry (thawed)<\/li>\n\n\n\n
  • 80 g fine granulated sugar<\/li>\n\n\n\n
  • 40 g butter, diced<\/li>\n\n\n\n
  • 1 vanilla pod, marrow removed<\/li>\n\n\n\n
  • 2 tsp freshly brewed espresso<\/li>\n\n\n\n
  • 5 small pears, peeled, halved<\/li>\n<\/ul>\n\n\n\n

    Mocha chocolate ice cream<\/strong><\/p>\n\n\n\n

      \n
    • 60 ml strong espresso<\/li>\n\n\n\n
    • 55 g fine granulated sugar<\/li>\n\n\n\n
    • 300 g vanilla ice cream<\/li>\n\n\n\n
    • 100 g dark chocolate, in pieces<\/li>\n<\/ul>\n\n\n\n

      Extra needed<\/strong>Cast iron skillet or tatin pan (24 cm)<\/p>\n<\/div>\n\n\n\n

      \n

      Preparation<\/strong><\/h3>\n\n\n\n

      1. Make the ice cream<\/strong>Heat the espresso with the sugar to a light syrup and allow to cool completely. Fold this along with the chocolate chips into the softened vanilla ice cream. Put back in the freezer. <\/p>\n\n\n\n

      2. Prepare the dough<\/strong>Roll out the puff pastry into an approximately 25 cm circle and poke holes in it. Store refrigerated until use. <\/p>\n\n\n\n

      3. Make the caramel<\/strong>Gently caramelize sugar in pan until deep golden brown. Add butter, vanilla and espresso and mix gently. <\/p>\n\n\n\n

      4. Bake the pears<\/strong>Place the pears cut side up in the caramel and bake until golden brown.<\/p>\n\n\n\n

      5. Oven<\/strong>Cover with the dough, tuck in the edges and make a small hole at the top. Bake for 30-35 minutes at 180 \u00b0C until the dough is golden brown. <\/p>\n\n\n\n

      6. Serving<\/strong>Carefully dump the tarte tatin on a plate and serve with a scoop of mocha chocolate ice cream.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      A classic tarte tatin with pears, paired with creamy mocha chocolate ice cream. This tasty but simple recipe comes from the Delicious. Bistro cookbook. <\/p>\n","protected":false},"author":1,"featured_media":56188,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4657,4656],"tags":[],"class_list":["post-56187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee","category-receptions"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/56187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=56187"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/56187\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/56188"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=56187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=56187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=56187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}