chocolate and pear pie

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chocolate and pear pie

chocolate and pear pie

Ingredients chocolate and pear pie
Number of persons
For the pie dough:

200 g of flour

100 g soft butter

40 g sugar

1 good tablespoon of unsweetened cocoa (Van Houten type)
For the chocolate preparation:

20 cl thick crème fraîche

200 g dark chocolate dessert

10 "Gavotte" pancakes
For pears in syrup:

3 pears

100 g sugar

1 vanilla bean (or vanilla sugar)

Preparation chocolate and pear pie
Total Time: 1h20
Preparation time: 45 min
Cooking time: 35 min
Prepare the shortcrust pastry:
Mix the flour, sugar, cocoa with the butter.
Add a little water, work the dough and roll it into a ball, then let it rest for 30 min.
Roll out the dough and bake in the oven at 180°C (gas mark 6) for 30 to 35 minutes. Don't forget to cover it with a sheet of baking parchment covered with dried beans to prevent the dough from swelling!
Meanwhile, prepare the syrup for the pears by boiling for a few minutes 25 cl of water mixed with 100 g of sugar and the vanilla pod split lengthways (or with vanilla sugar).
Dip the pears in the syrup and keep warm for a few minutes until they are melting.
Remove them from the syrup and set them aside.
Prepare the melting chocolate: melt the dark chocolate in a bain-marie, then add the crème fraîche; leave to cool for 30 minutes, stirring occasionally.
At the end of this time, add the crumbled "Gavotte" pancakes previously crumbled with the melting chocolate.
Take the tart out of the oven and coat the base with the melting chocolate.
Cut the pears into thin slices to cover the tart.
You can place the tart in the fridge for a few hours to firm up the melting chocolate.
Before serving, you can add a few chocolate shavings to decorate the tart.

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