Pear and chocolate tart

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Ingredients (per 8 person)
225g flour, 125g of cold butter, 125g sugar, 1 egg, 30g of bitter cocoa powder, 5 pears, 1 tablespoon sugar, 1 pinch of cinnamon, the juice of un'arancia and 100g of dark chocolate.

Conduct recipe

Mix flour, cold butter, sugar, egg, cocoa and mix until you get a block spherical and uniformly smooth. Wrap the frollo in the film and then let it rest in refrigerator for 30 minutes. Peel and cut into squares pears, sauté in a pan for a few minutes with fresh orange juice, cinnamon and sugar. Take the frollo initially prepared by the fridge and use two thirds for the base and edge, the remaining third to cover the cake. Hours Spread two thirds of the short pastry with a rolling pin on the card from the oven. Create a board to a height of approximately 3cm maximum 4cm. Frollo put in a baking dish, cover with baking paper and placed in the oven at a temperature of 180 ° around for a time equal to 5 maximum 10 minutes. Roll out the remaining part of frollo. Churning the first, leaving rapprendere few minutes. Pour the pears and crumbled chocolate, close the disc frollo making the edges match. Put in oven at 180 ° for about 20 minutes.

Proposal by: radiosity