If you have ever been to Vancouver and are into sweets chances are you have heard of Thomas Haas. He is quite a famous pâtissier in the city and makes the most wonderful chocolates. He also creates my favorite cakes and pastries in Vancouver. There are two store locations, but you can also find his chocolates at several food stores. I am also proud to say that he is a fellow German. One recipe which was all over the internet were his chocolate sparkle cookies, named as one of the best chocolate cookies from the LA Times. They are wonderfully moist and very chocolatey.
For today I made his pear and almond tart with black currant jam. It is a wonderful tart for the fall season. The almond cream is so rich and buttery that it melts in your mouth. The tart has a few steps involved, but is totally worth the effort. The recipe was for one 9-inch tart, but I had enough to fill three more little tartlet forms. And on a side note, I wish all my American readers a very Happy Thanksgiving today.
For today I made his pear and almond tart with black currant jam. It is a wonderful tart for the fall season. The almond cream is so rich and buttery that it melts in your mouth. The tart has a few steps involved, but is totally worth the effort. The recipe was for one 9-inch tart, but I had enough to fill three more little tartlet forms. And on a side note, I wish all my American readers a very Happy Thanksgiving today.
