Pear and Chocolate Tart. Easy recipe for everyone.
Over time, I will be able to cook my recipes to photograph them and include them in this collection of mine;
I have already taken a step forward; in fact, for a few years, I have been writing down the ingredients and the procedure, so I don’t lose the recipes along the way, also because if I rely on old photos, I remember if the dessert was successful or not, but if I had to remember all the ingredients well, they don’t always come to mind.
Now I just have to replicate and photograph, which is not a little, given that I have a job that keeps me out of the house for nine hours a day, and the light in the house is not the best; although I have improved over time, I still have to wait to feel satisfied with my photographs. In truth, I also try to modify the older recipes to give them a better imprint and suitable images. Have faith, I will succeed!
In the meantime, I present to you this old new recipe of mine, very simple and within everyone’s reach.
Shortcrust pastry, pear compote, and creamy chocolate; a modified version of the pear and chocolate cake, which I personally don’t like. I invented this version, both because I had an abundance of pears to consume, and because I like it more. A particular tart with a soft heart.
Later you will find other recipes with pears, shortcrust pastry, or chocolate, just to give you a suggestion for your cakes.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Pear and Chocolate Shortcrust
- 4 cups g shortcrust pastry
- 10 ladyfingers
- 1.25 cups g pear jam
- 1/2 cup g sugar
- 2/5 cup g unsweetened cocoa powder
- 2 eggs
- 1 pinch ground cinnamon
- 3/8 cup ml milk
Tools
Tart pan, optional pastry cutters for decoration
- Bowls
Steps
After spreading the shortcrust….
Roll out the dough and line the pan, trim the edges, pour the compote on the bottom, and leave in the refrigerator until use.
In a bowl, combine the crumbled ladyfingers, eggs, cocoa, sugar, milk, and cinnamon; mix well and…
Transfer onto the shortcrust with the jam
Smooth it out well and
Cover with a sheet of shortcrust and decorate as desired. Bake in a preheated oven for 25 minutes or until fully cooked, at a temperature of 350 degrees
Let it cool, and your tart with a soft and flavorful heart is ready to be enjoyed
Your pear and chocolate cake can be stored…
Out of the fridge for two to three days, you can change the type of biscuits and use shortbread instead, I didn’t want to burden it with further butter, so I preferred ladyfingers, but you can lighten it further by using rusks instead of ladyfingers. If you like, serve with a sprinkle of powdered sugar, accompanying it with a dry white wine; if you prefer a Moscato, dust with unsweetened cocoa to contrast its sweetness. I will tell you that with a scoop of vanilla ice cream it is amazing, or a slightly spicy hot chocolate…Try it to believe it!
