Skip to content

“CREMOSA TART DI FROLLA CIOCCOLATO & PERE”  in italiano

I don’t usually compliment myself too often, I let other to tell me if they liked my desserts, and I’m always very happy when this happes. But this time around, I’m sorry if I will not appear humble, I have to say this: this dessert is definitely one the best one ever that I have made, one of the best recipes I’ve developed.

Yes, I said it.

I wanted a simple Chocolate and Pear Tart, but very creamy and soft, not a dry one and not even the typical one. This is what I came up with, and there is no way you can skip making this one.

INGREDIENTS

20cm tart tin

Please note: if you are not familiar with taking a tart of its tin, use a tin with a removeable bottom, it will be much easier especially for this recipe in particular.

 SHORTCRUST PASTRY: Please my RECIPE FOR SHORTCRUST, follow the recipe as it is, same quantities of ingredients mentioned in the linked recipe.

Filling

  • 2 pears, pealed and sliced
  • 15gr of flour
  • 130gr of icing sugar
  • 2 eggs
  • 20gr of cocoa powder
  • 35gr of butter
  • ¼ ts of baking soda + 1ts of lemon juice

METHOD

  1. Prepare the shortcrust and roll it out, cover the tin with it, cutt the eccess from the edge of the tin.
  2. Blind bake it – Please watch this video about blind baking.
  3. In a large bowl, mix the eggs with the icing sugar, using a whisker.
  4. Add the cocoa powder, flour and butter
  5. Add the baking soda and the lemon juice.
  6. Mix well until all is combined and creamy.
  7. Pre-heat oven at 170°
  8. Now pour this mixture into your blind baked tart.
  9. Add the pear slices.
  10. Bake for 30 minutes.
  11. After 30 minutes leave the tart in the over with the oven door ajar. For 20 minutes.

It will be very creamy in the middle, it will literally melt into your mouth. Serve warm with a scoop of ice-cream, and just have with a nice cup of coffee.

Can I just say that again?! I developed a magic recipe !