Preparation of the Pear and Chocolate Tart

• Prepare the base.
  In a large bowl, mix the eggs, sugar, and vegetable oil until you get a smooth mixture.
  Add the flour and baking powder and mix until the liquid part is absorbed, then knead by hand, transferring to a floured work surface, until you get a smooth and homogeneous dough.
  Form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least half an hour.

• Meanwhile, prepare the filling.
  Chop the chocolate.
  Place the heavy cream still liquid in a small saucepan, add the sugar and put on the heat.
  Let it warm until the sugar is dissolved and the mixture is about to boil.
  Turn off the heat, remove the saucepan from the heat, add the chopped chocolate and mix thoroughly until you have a homogeneous mixture.
  Let it cool for ten minutes, then add the egg and mix to incorporate it.

• Take the base loaf and roll it out with a rolling pin to form a disc large enough to line the bottom and edges of a 9 1/2-inch diameter cake pan.
  Butter and flour the cake pan and place the prepared dough disc inside.
  Trim the edges of the base and pour in the prepared filling.
  Wash and peel the pears and cut them into thin slices.
  Arrange the pear slices in a circle over the filling, pressing them slightly to insert them into the filling.

• Bake in a preheated convection oven at 340°F for forty-five minutes.
  Remove from the oven, let it cool, and serve your pear and chocolate tart.

  Chez Bibia