Ingredients (for 6 persons): for the pastry:
150g flour, 60g icing sugar, 60 ml Carli Cooking Olive Oil, 1 egg, 1 pinch of salt, 20g powdered almonds for the filling:
5 pears in syrup cut into strips, 150g dark chocolate, 250 ml fresh cream, 40g sugar, 2 eggs
Time required: 10 minutes preparation + 30 minutes for the dough to rest + 25 minutes cooking time
Preparation
Mix the oil with the icing sugar, add the powdered almonds, the egg, the salt and gradually the flour. Knead all together to form a ball and leave the dough to rest in the refrigerator for 30 minutes. Mix together in a bowl the fresh cream, the eggs and the sugar. Roll out the dough on greaseproof paper and fit into the tart dish. Prick the base of the tart several times with a fork, cover again with greaseproof paper and some dried pulse (dried beans for example). Cook for 15 minutes at 180°C, remove the dried pulse and the paper and cook for a further 5 minutes. Place the chocolate and 2 tablespoons of water in a saucepan and melt over a gentle heat, then pour into the pastry case. Arrange the pears on top and cover the tart with the fresh cream mixture. Put back in the oven for 5 minutes. Served warm this tart is amazingly delicious!If you prefer, you can also prepare it in advance and warm it through just before serving.
Pear and Chocolate Tart
