Drum roll please.... THE RECIPE!

ok ok ok!
Here it finally is! The recipe for the Decadent Tart!!!

But first, here are some of the comments I got in my lil comment book at my table for Taboo Eats :

(Some of them are in French, I will put the translation underneath.)

«Mmm-mmmmmm! Délicieux! Tes bouchées goutent comme le ciel dans ma bouche!»

Mmm-mmmmmmm! Delicious! Your bites tast like heaven in my mouth! 

 ''Very Very good!"

''Very inventive!''

''I love you, can't wait for your book. I follow your blog and love THIS idea! Keep up the good work!''

«Tu as su créé un canapé for coloré... Mais quelle surprise en bouche! Bravo!»

You've managed to create a colorful canapé... But what a surprise in my mouth! Bravo!''

WHOOP!

Yield 24-30

Crust-cracker

• 2 cups of all-purpose flour
• 3/4 cups of vegetable shortening (Crisco)
• 1/2 teaspoon of salt
• 1 teaspoon of pepper
• 4-8 tablespoons of iced-water

Red wine poached pears

• 2/3 cups of fruity red wine. I've used Linden Bay from Australia, it's found at Loblaws (10.99)
• 2 Bartlett pears, thinly sliced. A mandolin works wonders.

Whipped rosemary goat cheese

• 140 g of soft plain goat cheese (about a cup)
• 3/4 cup of whipping cream
• 1-2 tablespoons of fresh, finely chopped, rosemary
• pinch of salt and pepper

Maple Praline pecans

• about 1 cup of halved pecans
• 1/2 cup of maple syrup

Crackers

1. Pre-heat oven to 400.
2. This is easy, it's pretty much follow the instructions on the Crisco pack. But anyways, in a large bowl, pour in your flour, salt and pepper. Mix.
3. Add the Crisco, and using a dough blender or like me, a metal whisk, break in the shortening into the flour till it looks like gravel.
4. Add 4 tablespoons of your iced-water and mix it with a fork. It's all about breaking the shortening into the flour and water. Add water till the dough isn't crumbly too much.
5. Using your hands, make a ball with the dough. Put a little but of flour on a dry, flat surface and place the ball on it.
6. Flatten the ball a bit before flouring your rolling pin. Roll out the dough until it becomes a flat sheet. about 1/4 on an inch.
7. Using a cookie cutter or  glass, in any shape cut out pieces till you don't have any more dough.
8. Place on parchment paper, using a fork, poke holes in the pieces (it will keep it from bubbling up)
9. Bake for 10-15 minutes. I set my timer on 5 minutes and checked each time.
10. Let cool.

Poached pears

1. While the dough is baking, peel the pear and rid it of it's seeds using a de-seeder.
2. Take out your mandolin, and set it to the thinnest slice that you can. Slice pears.
3. In a sauce pan, over medium-heat, drop in the pears and the wine. Make sure the pears are covered by the wine. If not, add more wine.
4. Let simmer for 5-10 minutes, then drain and let cool completely.

Whipped goat cheese

1. Using a hand or stand mixer, whip the whipped cream.
2. When it starts to thicken, add a pinch of salt, the rosemary and the soft goat cheese. Whip till everything is well blended and fluffy.

Praline pecans

1. In a frying pan, over medium-high, drop the pecans and maple syrup.
2. Using a spatula, mix, making sure the pecans are well coated.
3. Keep stirring until the syrup is thick and caramel like.
4. Spread the pecans on a flat parchment paper and let cool.

Now all that's left is assembling it!

A cracker, 1-2 slices of pears, goat cheese (about the size of a gum ball), 2 pecans, a drizzle of maple syrup for extra yum and a itty bitty tiny pinch of salt. I've tried it out on co-workers and friends and they all loved it!

And tadam! I know it has a lot of steps, but they're done simultaneously.

Enjoy! And let me know how it went :)