PEAR and chocolate tart (Crostata di pere e cioccolato)
Instructions
Knead flour, sugar, eggs, soft butter and yeast, fast with his hands. It forms a homogeneous mass, beautiful cover him/her with a towel and let rest in refrigerator for at least half an hour.
Meanwhile prepare the cream, egg and two red 4 tablespoons sugar. Works well and add the cream, then put everything on a moderate flame stirring constantly as a pudding. When it is almost to a boil, add the chopped chocolate and melt, stirring constantly.
Then resume the pastry from the refrigerator and cut two-thirds for the Fund; a third will serve to cover the cake. Stendila with a rolling pin directly on parchment paper so as not to break the dough. Put it in a pan and slightly pit the dough with a fork.
Add the chocolate cream and bake at 200° C for about an hour. Then remove the battery from the oven and cool flaw; Add curls of chocolate and pears into wedges, previously made with water and sugar.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 8 persons
- 400 gr of flour 00
- 200 g sugar
- 200 g soft butter
- 1 pinch of salt
- 1 teaspoon of baking powder
- 3 egg yolks
- 1 whole egg
- For the cream:
- 2 egg yolks
- 4 tablespoons sugar
- 150 g dark chocolate
- 1 quart of fresh cream cakes
- 3 abate pears