Crostata pere e cioccolato
Chocolate and pears tart

Ingredients for 6 hungry people  

• 690g canned pears (net weight)
• 600g fresh pears (see tip below)
• 500g flour
• 350g dark chocolate
• 300g butter
• 200g sugar
• 50g milk
• 4 eggs
• 6g lemon juice
• 1g salt
• plastic foil
• (optional) blender
• baking dish(es)

Procedure

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).