The chocolate pear and amaretti tart is a truly delicious dessert made with coffee shortcrust pastry without butter, topped with multiple slices of pears, sprinkled with amaretti and dark chocolate.
The result is a crunchy crust and a succulent filling given by the pear which, combined with the amaretti and chocolate, become a real treat.
Excellent at any time of the day, starting from breakfast, as a dessert, or even as a snack.
During baking, the chocolate melts and combines with the sweetness of the pear and amaretto, becoming one and creating a creaminess that wins over your palate from the first taste.
The crust should be fairly thin, just enough to hold the filling.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Pear and Amaretti Tart
- 1.25 cups flour
- 1 espresso cup coffee
- 1 teaspoon baking powder
- 1 egg
- 3 tablespoons sunflower oil
- 5 tablespoons whole cane sugar
- 4 ripe Abate pears
- 1.4 oz amaretti
- 1.75 oz 70% dark chocolate
Tools
- 1 Bowl
- 1 Tart pan
- 1 Coffee machine
Steps for preparing the Chocolate Pear and Amaretti Tart
To prepare the delicious chocolate pear and amaretti tart, start by peeling the pears and slicing them thinly. Then crumble the amaretti with your hands until they become crumbs, and with a knife blade, cut the dark chocolate into flakes and set aside. Then make the coffee with the convenient Gioia coffee machine by Bialetti and let it cool
Pour the flour into a bowl along with the type 0 or 1, the egg, the sunflower oil, the whole cane sugar, the espresso cup of coffee, and the baking powder, and with a spoon, roughly mix the ingredients before kneading them by hand until obtaining a homogeneous and compact dough. Then grease a tart pan d. 10.5 inches and spread the shortcrust pastry with your hands, forming a half-inch-high border. Then prick the surface with a fork to avoid swelling during baking.
Next, place the previously sliced pears, cover them with the crumbled amaretti and
dark chocolate flakes. Bake at 350°F for about 30 minutes. Once cooked, remove from the oven, let cool, and serve; even warm, it’s fantastic!
Check out my review of the capsule coffee machine Bialetti Gioia
Storage and Notes
The chocolate pear and amaretti tart keeps in a cool, dry place for two days.
The chocolate pear and amaretti tart keeps in a cool, dry place for two days.
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