Meringue pear tart with chocolate

Prepare the pastry, custard and Italian meringue by following the instructions in the recipes.

Roll out the pastry and use to line the bottom and sides of a round cake Tin (24 cm in diameter), buttered and floured, Cook in white, then take it out and let it cool.

Meanwhile, grate the chocolate in a saucepan, add the cream and let it melt over sweet, stirring continuously, and then embed the hot custard.

Peel the pears, cut them in half lengthwise, deprive of core and place them in a saucepan with the sugar, spices, wine and two glasses of water and cook on moderate heat in covered container until tender but still firm.

Transfer the pastry shell on a serving dish and fill it with half-cooked pears, arranging them in a radial pattern and with the cut side facing down.

Cover the fruit with Chocolate custard, spreading it evenly, and then finish the cake with a layer of meringue, made out of a pocket of fabric with a star nozzle.

Pass the pie in hot oven (220° c) for 6-7 minutes, so that the meringue is slightly rassodi, then take it out, sprinkle with grated chocolate and serve.

---ADVICE.

White cooking is used to cook with a stuffed dummy cakes that will be filled at a later time, so that the dough doesn't swell during cooking.

To do so, roll out the pastry with the rolling pin and use the browse obtained to coat the pan.

Stamped on the bottom of the dough with the prongs of a fork, then cover with a sheet of greaseproof paper and ask yourself over a layer of dried legumes (beans, lentils, chickpeas).

Bake the cake in the oven at 180-190 degrees for 15 minutes.

After this time, remove the beans and the sheet of wax paper and cook for an additional 5 minutes at 180 degrees.