For the chocolate pear tartelettes, first prepare the dough: Whisk together the dough flour, salt and sugar. Add the butter in flakes. Knead everything between your fingers to a crumbly mass. Mix egg yolks and vanilla pulp, add and quickly knead ingredients into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter the tartlet tins properly and chill briefly. Divide the dough. Roll out each piece on the lightly floured surface to a thickness of about 3 mm. Cut out circles that are much larger than the diameter of the tartlettes and spread them out. Refrigerate the tartlettes for at least 15 minutes.
Meanwhile, chop the chocolate with a large kitchen knife. Mix the mascarpone and whipped cream with the egg. Add the chocolate.
Peel the pears, cut them in half and remove the core. Cut the halves diagonally into thin slices.
Spread the chocolate-cream mixture on the pastry cases. Brick the tartlets with pear slices and press them lightly into the filling. Sprinkle with a little sugar.
Bake the tartelettes at 200 degrees in the preheated oven on the second lowest rack for 10 min. Now reduce temperature to 170 degrees and finish baking for another 15 to 20 min.
Defrost the raspberries. Grind with sugar and juice of one lemon to puree and pass through a sieve.
To serve, put a little bit of raspberry sauce on plates and serve the chocolate pear tartelettes.
Preparation Tip:
The chocolate pear tartelettes taste best freshly baked and for this reason should be eaten within 6-8 h.
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