Chocolate & pear tart (Tuscan memories-scented)

A chocolate & pear tart dedicated to our Tuscan memories. Made with the only help of hands and heart, to make the post-holydays come back more docile, sweet and tolerable. It has the flavor of the memories, the beautiful ones, and the taste of good things – with the addition of a pinch of autumn – just the joys of autumn.

This fragrant, light and scented tart has the perfect balance to hold our hand in the transition to the colder season. It’s almost perfect for slow breakfasts when you don’t have to go to work. Those that are not complete without ghingam pajama pants tucked into your socks with the reindeer.

Chocolate & pear tart – the recipe

INGREDIENTS (doses for 4 breakfasts with your half )

Cocoa tart:

•  230 gr of flour
•  15 gr of cocoa powder
• 150 gr of cold butter
• 100 gr of sugar
• 2 egg yolks
• Some drops of vanilla extract
• A pinch of salt

Pear compote:

• 2 pears (Williams or Abate)
• 3 tablespoons of cane sugar
• 8 gr isinglass

Topping:

• 2 pears (Williams or Abate)
• A handful of  cane sugar

While you taste listen: Quando sono con te, Levante e Ex-Otago

PROCESS

1. Start with the cocoa tart. In a boule pour the flour, the cocoa powder and a pinch of salt. Add butter and work with your fingers until obtaining a kind of “sandy” texture.
2. So, incorporate egg yolks, vanilla extract and sugar. Knead until you get a smooth and omogenous dough. Rest in the fridge for 1 hour.
3. In the meantime, make the pear compote. Put the pears in a blender, then cook together with the sugar – stirring slowly – for about twenty minutes. Turn off the fire and add the isinglass previously “softened” into cold water. Mix until melted.
4. Cut the two remaining pears into thin slices.
5. Roll out the cocoa dough with a roller pin, so put it in a baked pan.
6. Pour in the pear compote as a filling of your tart and finish with the pear slices. Sprinkle it with sugar and put the chocolate & pear tart into the oven at 180° C for 40 minutes (in its lower part).
7. Let it cool and enjoy it!

Ph. Sara Cartelli
© The Eat Culture