Pear and Chocolate Crumble, even though it may seem like a difficult dessert to make, I assure you there’s nothing simpler. Both the caramelized pears and the chocolate cream are very quick to prepare, and even the crumbly base doesn’t require any skill. In fact, I think it’s the easiest shortcrust pastry to make. After preparing the necessary ingredients, assembling it will be a piece of cake, and you’ll have fun crumbling the reserved dough on top. The result is not only delicious but also impressive. The only downside is its fragility, as it breaks very easily, but after all, we’re talking about a crumble, not a tart. That’s why I use a pan with a removable base, so I can slide it all intact onto a serving plate. It’s really worth trying right away.
If you like cakes, don’t miss the upcoming recipes:
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 3/4 cups flour
- 2/3 cup butter
- 1 cup ground almonds
- 1/2 cup sugar
- 1 egg yolk
- 7 oz dark chocolate
- 1 tbsp butter
- 2 tbsp heavy cream
- 4 walnut halves
Tools
- 1 Tart pan removable base 8.7 inches
- 1 Small bowl for double boiler
- 1 Small saucepan
- 1 Frying pan nonstick
Preparation
Let’s immediately prepare the caramelized pears (in this case, I replaced the lemon with two generous tablespoons of red wine) and let them cool. In a bowl, melt the dark chocolate with butter and cream in a double boiler for a few minutes. Place it in a small bowl and let it cool, stirring occasionally.
In a large bowl, pour in the type 2 flour, corn flour, almond flour, and mix with a fork.
Add the required extra virgin olive oil and the egg, knead initially with a fork and then with your hands, but quickly, so as not to heat the mixture too much.
Take only 3/4 of the dough and line a tart pan with a removable base, about 8.7 inches in diameter. At this point, fill the tart with a layer of caramelized pears, chopped walnuts, and a generous pour of chocolate cream. Finish by crumbling the remaining dough on the surface.
Bake in a preheated oven at 356°F and let it cook for about 40 minutes.
Serve our Pear and Chocolate Crumble, either cold or warm, and maybe sprinkle it with a bit of powdered sugar. It’s also delicious with vanilla ice cream.
Advice
We can store the cake in the refrigerator for at least two days, in an airtight container.
I always recommend using glass or ceramic ones because plastic is toxic.
