Chocolate and pear are the perfect duo for the sumptuous Christmas tart.
The sweetness of the pear and the slightly bitter taste of the chocolate work perfectly together.
Use the best quality of chocolate and ripe pears .
Ingredients for the chocolate pastry
20gr plain flour
A pinch of salt
50 gr cacao
1 egg slightly whipped
1 or 2 tablespoons of cold milk
Ingredients for the filling
200 gr dark chocolate
3 to 4 pears, peeled, cored and sliced
1 or 2 teaspoon of any marmalade
4 eggs, separated
200 gr sugar
To make the pastry rub the butter with the flour until a crumble texture.
Add the sugar, sifted cocoa and the egg to bind the mixture together.
Knead the dough few times on a floury table bench.
Wrap in glad and refrigerate for 30 mm.
Preheat the oven to 180 degrees. Butter a 22cm flan tin.
Melt the chocolate and butter together in a saucepan over a low heat and leave it to cool.
Roll out gently the dough on a floured workbench and brush the base with the marmalade.
For the filling, beat the sugar and the egg yolks and pale and fluffy and fold gently into the cooled chocolate mixture.
Whisk the egg whites until stiff and gently again fold into the new chocolate mixture.
Pour the chocolate filling over the pears and bake for 35 to 40 mm.
To serve with creme fraiche, ice cream or creme Anglaise.