How to Prepare the Pear and Chocolate Tart

• Prepare the shortcrust pastry:

  Place the butter cut into small pieces and the sugar in a bowl. Start working the mixture by pinching the butter pieces and sugar with your fingertips; add the egg and egg yolk and continue working by pinching with your fingertips.

  Add the vanilla extract, flour, salt, and baking powder, working with your hands just enough to form a ball.

  Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this way it will be easier to roll out), and put it in the fridge for at least 30 minutes.

  Prepare the chocolate cream:

  Place the cornstarch, eggs, cocoa, a pinch of salt, and sugar in a large bowl. Mix with a whisk and set aside.

  Heat the milk in a saucepan, and as soon as it begins to boil, pour it into the bowl with the eggs, mix well, and pour everything back into the saucepan on the stove.

  Stir with a spatula and cook the cream over low heat until it thickens slightly, then turn off the heat and add the chocolate in pieces. Continue stirring until the chocolate melts completely, and set the cream aside to cool slightly.

  Fill and bake the tart:

  Preheat the oven to 350°F.

  While the cream cools, take the shortcrust pastry out of the fridge and work it a little to soften it slightly. Roll it out with a rolling pin, using a little flour to prevent sticking, to a thickness of about 1/5 inch. Line the tart pan, remove excess pastry, and prick the bottom well.

  Peel the pears, cut them into small pieces, and arrange them on the pastry.

  Pour the chocolate cream (even if it’s still warm, it doesn’t matter) over the pears and bake the tart for 40 – 45 minutes, until the edges are golden.

  When the tart is ready, let it cool completely before removing it from the mold.

• Prepare the shortcrust pastry:

  Put all the ingredients in the food processor and turn it on until they are combined into a somewhat crumbly dough. Remove the dough and compact it with your hands to form a ball.

  Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this way it will be easier to roll out), and put it in the fridge for at least 30 minutes.

  Prepare the chocolate cream:

  Insert the heat shield and fit the rubber whisk, then add the sugar, cornstarch, cocoa, salt, and eggs into the mixer bowl.

  With the splash guard inserted, turn on the machine at SPEED 1 and gradually pour in the milk while the machine is running.

  Cook for 6 minutes / 185°F / MINIMUM SPEED.

  Add the chocolate pieces and continue for another minute until it melts completely, and set the cream aside to cool slightly.

• Fill and bake the tart:

  Preheat the oven to 350°F.

  While the cream cools, take the shortcrust pastry out of the fridge and work it a little to soften it slightly. Roll it out with a rolling pin, using a little flour to prevent sticking, to a thickness of about 1/5 inch. Line the tart pan, remove excess pastry, and prick the bottom well.

  Peel the pears, cut them into small pieces, and arrange them on the pastry.

  Pour the chocolate cream (even if it’s still warm, it doesn’t matter) over the pears and bake the tart for 40 – 45 minutes, until the edges are golden.

  When the tart is ready, let it cool completely before removing it from the mold.