Pear and chocolate tart

Pear and chocolate tart, the recipe with not very refined ingredients

Pears And Chocolate Tart, prescription of a crumbly and tasty dessert to be served as a snack or at the end of a meal with coffee. Easy to prepare, it has a well-balanced flavor and three different textures that make it truly irresistible.

In our recipe, the shortcrust pastry is prepared with not very refined ingredients and the custard enriched by dark chocolate. Both can be cooked in advance to optimize time and to assemble everything at a later time.

Index

Ingredients for a 24 cm diameter mold

250 ml of milk
160 gr of brown sugar
320 1 grams of flour
60 grams of egg yolks
50 grams of dark chocolate
1 pera abate
150 gr of ointment butter
2 eggs
1 pinch of salt
5 gr of baking powder
chopped hazelnuts to taste

Preparation Time:
90 minutes
Cooking time:
40 minutes
Rest time:
30 minutes
Dose:
6 people to
difficulty:
low

How to prepare the pear and chocolate tart: procedure

Unire in a large bowl trencento grams of flour and butter into small pieces and work them by hand or with the leaf hook in the mixer until a moist and sandy consistency is obtained,
to merge then the two eggs, one hundred grams of sugar, the yeast and the salt and knead until a very compact dough is obtained,

wrap the freshly prepared shortcrust pastry in the cling film and let it rest in the refrigerator for at least half an hour,
Than we finely chop the chocolate.
Prepare the cream by mixing the egg yolks with the remaining sixty grams of sugar in a thick-bottomed pan,
incorporate followed by the last twenty grams of flour and pour the milk slowly, taking care to mix everything to prevent lumps from forming,

place on the stove, cook over low heat, stir constantly and when the mixture begins to thicken add the chocolate and continue stirring
just the cream will have thickened, remove it from the heat immediately and cover it with food film in contact with it and let it cool.

Passed the rest time of the pastry remove it from the fridge and roll it out with a rolling pin, possibly with the help of additional flour, until a thickness of one millimeter is obtained,
lining with the shortcrust pastry mold for pies, level the edges with a contello and pour the now cold cream into it,
to peel the pear, cut it in half, remove the core and slice it,
put the slices of pear in the cream e
with the pastry left to decorate the edges of the cake and sprinkle the surface with chopped hazelnuts,

cook in a hot oven at 200 ° for about forty minutes or in any case until completely golden.
Cooking when finished, remove from the oven and wait for the pear and chocolate tart to rest for a while before putting it to cool on a wire rack.
Once the dessert can be served cold.