![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrOo0ftDVZ88uDEQcTSRWyoNC3AcN0IstcrIoRbUWBq_Vz1bcO1eigBOeS63K0ZUgyk_tmwszQ8_BgkumhTxCKRMAqwNFttzeUxG7DagE9RgamDxAXM3x8_nNNU7XP3Suk_9d84XUxK9Y/s1600/Dark+Chocolate+Pear+Tart+rszmbpvls+3.jpg)
Do you like chocolate?
Dark chocolate?
If the answer is yes, get armed with enthusiasm and start making a dark chocolate tart with pears.
Crunchy base with delicious, juicy, chocolate filling and top with tasty, well-ripened pears.
Dark chocolate?
If the answer is yes, get armed with enthusiasm and start making a dark chocolate tart with pears.
Crunchy base with delicious, juicy, chocolate filling and top with tasty, well-ripened pears.
work: 00h:45' | time: 02h:45' | difficult: |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xVmlJ7trpflAasqutklH__O6CDQjvR9yCU0SPMpKITTKe3N2fnTuzaCFPeGKNMM7ak-ANKl61Iv96FltczBj1mq4Hc2KTijLHKUv1ludNWs-cAN8QGwe-NaFoBAyR0OescokaZUfwZNX/s1600/a0626+rszmbpvls.jpg)
![]() Ingredients for the base (6 servings)
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![]() DoughIn a food processor, add the butter, sugar and vanilla and allow to mix thoroughly to a soft cream. Add the cocoa powder… |
![]() …and flour. Let them mix until they form a soft ball of dough. |
![]() Wrap the ball of dough with transparent film. Refrigerate for an hour. |
![]() After an hour take the dough from the refrigerator and roll out a sheet between two sheets of parchment paper. Remove the top sheet and turn the dough into 23 cm/ 9" flan tin. |
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Spread by hand to fix any breaks and the sides of flan tin. Pierce the sheet of dough with a fork and put back in the refrigerator for one more hour. |
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Remove the flan tin from the fridge and spread a parchement paper on top.
If you have porcelain balls, put them on top of the paper, Otherwise spread some beans for weight. Bake at 180°C/ 350°F/ Gas Mark 4 for 10 minutes. Remove the balls and paper and bake for 5 more minutes. Remove from the oven and let it cool thoroughly. |
![]() Ingredients (filling)
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![]() FillingIn nonstick, small pot, heat the chocolate, cream and half the sugar. |
![]() Stir well until the ingredients mix well and the chocolate is melted. Withdraw from the heat, let it cool briefly and add one egg yolk and liqueur. |
![]() With this cream fill the base of the tart. |
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Peel and cut the pears into slices. Place them in a circle over the filling. Bake for 10 minutes. Remove from the oven and sprinkle with a sieve the remaining sugar. Bake again for 20'-25' minutes more. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSmXWj6-52NlaiZigaxviv8wSyVIJNz8LNp0hUIVvRbNNrh-ipJ_2OaaHMVgd3J18Sq2tAQvqGlb9w6RWT6R-6-LjLGMdN9FC_38U1Fvv4WgPDU1LdKE1pG5hcS55Ald4PMtZWZX2Gdl1/s1600/Dark+Chocolate+Pear+Tart+rszmbpvls+4.jpg)