How to prepare pear and chocolate tart
Step 1
Make a well in the flour.
step 2
Put sugar in the middle.
step 3
Add the cold butter cut into pieces.
Step 4
Add egg yolk and a pinch of salt.
Step 5
Start kneading with your fingertips to soften the butter.
Step 6
Knead with your hands and form a firm dough that does not stick to your hands.
Step 7
Wrap the dough in cling film and place in the fridge for 40 minutes.
Step 8
In the meantime, prepare the chocolate ganache: Pour the fresh liquid cream into a saucepan.
Step 9
Add the powdered sugar.
Step 10
Mix with a whisk, place the pot on the stove and bring to the boil.
Step 11
Once it boils, remove from the heat and add the chopped dark chocolate.
Step 12
Stir vigorously to melt the chocolate.
Step 13
The result should be a thick cream without lumps.
Step 14
Pour the cream into a bowl and let it cool to room temperature.
Step 15
Grease and flour the tart tin with a diameter of approx. 22 cm.
Step 16
Take the dough out of the fridge and roll it out with a rolling pin.
Step 17
Cover the mold with the dough so that it sticks well to the edges.
Step 18
Prick the dough with the tines of a fork.
Step 19
Add the egg to the now cold chocolate ganache.
Step 20
Stir with a whisk to mix the egg well with the cream.
Step 21
Pour the chocolate cream onto the cake base.
Step 22
Use the back of a spoon to spread the cream evenly.
Step 23
After peeling and slicing the pears, arrange them in a radial pattern and gently press them into the cream.
Step 24
You can place some pear pieces in the middle and then sprinkle them with sugar. Bake the tart in a preheated oven at 180 °C for about 30 minutes.
Step 25
Remove the pear and chocolate cake from the oven, let it cool, then bring it to the table and serve.
How to store pear and chocolate tart
The pear and chocolate cake can be stored at room temperature, under a glass dome or in a special airtight container for 3 days .
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