Pear and Chocolate Crumble, even though it may seem like a difficult dessert to make, I can assure you that there’s nothing simpler. Both the caramelized pears and the chocolate cream are very quick, and even the crumbly base requires no skill. In fact, I believe it is the easiest shortcrust pastry to prepare. After cooking the necessary ingredients, assembling it will be a breeze and you’ll have fun crumbling the reserved dough over it. The result is not only excellent but also impressive. The only downside is its fragility because it breaks very easily, but on the other hand, we’re talking about a crumble and not a tart. For this reason, I use a pan with a removable bottom, so I can slide it all nicely onto a serving plate. It’s definitely worth trying right away.
If you like cakes, then don’t miss the upcoming recipes:
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups butter
- 3/4 cup chopped almonds
- 1/2 cup sugar
- 1 egg yolk
- 7 oz dark chocolate
- 1 1/2 tbsp butter
- 2 tbsp heavy cream
- 4 walnut halves
Tools
- 1 Tart Pan 22 cm removable bottom
- 1 Small Bowl for bain-marie
- 1 Small Pot
- 1 Pan non-stick
Preparation
Let’s quickly 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 along with the butter and cream in a bain-marie for a few minutes. Put it in a small bowl and let it cool, stirring occasionally.
In a large bowl, mix type 2 flour, corn flour, and almond flour with a fork.
Add the necessary extra virgin olive oil, the egg, and mix first 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 bottom about 22 centimeters in diameter. At this point, fill the cake with a layer of caramelized pears, chopped walnuts, and a generous drizzle of chocolate cream. Finish by crumbling the remaining dough over the surface.
Bake in a preheated oven at 350°F and cook for about 40 minutes.
Serve our Pear and Chocolate Crumble, either cold or warm, and perhaps sprinkle with a bit of powdered sugar. Also delicious with some vanilla ice cream.
Tips
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.
