Crostata pere e cioccolato
Chocolate and pears tart

Ingredients for 6 hungry people  


  1. Mix flour, butter in small chunks, sugar, 2 eggs, and 2 yolks to create a smooth dough;
  2. Wrap the dough in plastic foil then let it rest for 30 minutes in the fridge;
  3. Cut the fresh pears in slices;
  4. Drain and mince the canned pears, if using a blender don't make a mousse, keep them in pieces;
  5. Add the lemon juice to the pears to prevent oxydation (turning brown);
  6. Preheat the oven at 180°C, ventilated;
  7. With your fingers spread quickly the dough on the baking dish, to make a 5mm thick layer (see figure [*])
  8. Arrange the pears in a nice pattern, then fill the rest with the finely cut ones;
  9. Bake for 35 to 40 minutes, when the crust looks brown, but not burnt;
  10. Melt the chocolate with the milk, then spread it on top of the cake;
  11. Let it cool down for an hour, then enjoy with some whipped cream.

Tip: the amount of pears should be relative to the size of the baking dish. If you are making many small ones, like small pastry, use up to 30% less, if making a huge one up to 20% more.
Figure: Section of the edges of a tarte, filling procedure. First press down the dough to be 5mm thick (1), then add the filling (2), finally press down the edge a few millimeters higher than the filling (3).
hatch distance/.store ...
... -- (7.9,1.3) -- (7.6, 0.5) -- (7,0.5);
Aron Wussler