Dessert - Chocolate and Pear Tart

By SallySmo

Ingredients

• 200 grams of flour
• 150 grams of butter
• 50 grams coconut
• 125 grams granulated sugar
• 4 Williams pears
• 1 small glass of pear liquor
• 1 small glass of cream
• 2 egg yokes
• pinch of salt
• 1/2 glass of water

Preparation

Step 1

Preheat the oven to 200°C

Mix the flour and coconut together. Form a mound. Hollow the center of the mound, creating a hole. Put 50 grams of sugar and 125 grams of butter in the center and slowly add the ½ glass of water. Knead together forming a dough. Cover with plastic wrap place in the refrigerator for 30 minutes. Knead the dough and roll it flat creating a disk, but not too flat (about 0.5 cm). Cover the pan with baking paper and place the kneaded dough inside. Place another sheet of baking paper over the kneaded dough and lay dry beans over the top. This will preserve the shape of the dough while baking.

Bake for 10 minutes.

Peel the pears and cut in half. Remove the core.
After 10 minutes, remove the pasta from the oven. The dough should be a light golden brown.

Remove the dry beans and the top sheet of baking paper. Lay the pears over the pasta placing the point of the pear towards the center. Using a mixer, beat together the cream, egg yokes, sugar together for 3 minutes until you have a frothy/airy mixture. While mixing, slowly add the pear liquor to the mixture. Pour the cream over the pear and pasta. Place in the oven for an additional 35 minutes at 180°.

Serve warm & enjoy!!!.