How to make
Tart with Pears and Cocoa, which is not only very tasty but also spectacular. Your guests will appreciate it!
Prepare the cocoa butter dough for tart by sifting the flour, cocoa, baking powder and powdered sugar in a bowl. Add the butter in pieces and rub until you have a crumbly mixture. Beat the egg along with the butter cocoa crumbs, but set aside some of its egg white for later use. Pour the milk and knead a smooth dough.
Wrap the dough with cling film and leave in the fridge for 15 minutes, then roll it out onto a layer of baking paper into a round crust with an approximate diameter of 13.8″ (35 cm). Lift it up with the paper and turn it over into a classic tart form with a diameter of 11″ (28 cm) (the standard size of almost all tart and quiche forms)
Peel off the paper and press the dough to stick to the bottom and walls of the form. The protruding edges are cut and they can be used to delicious cupcakes, cocoa cookies, sweet baskets.
Pierce holes with a fork all over the bottom and walls and put the base in the fridge for another 15 minutes. During this time, preheat the oven to 360°F (180 degrees).
The pears are cut in half, peeled and cleaned on the inside from the seeds. Lemon juice is squeezed on them, so that they do not darken.
Spread the cooled cocoa cake base for our fruit tart with the rest of the egg white and bake it for 18 minutes.
Keep an eye on it and if it starts to rise in the middle, pierce it again with a fork and it will immediately flatten.
When ready, leave it to cool.
Prepare a cream from cocoa starch.
4 1/2 cups (900 ml) of the milk with the sugar are put on the stove and when the liquid is ready to boil, pour the remaining 1/2 cup (100 ml) of milk with cocoa starch dissolved in it in a stream. Boil it over low heat for the time indicated on the package until it thickens.
Arrange the halves of the pears with the cut down on the cooled base.
Remove the finished cream from the heat and stir it for a few minutes, so that it is not too hot. Pour it over the base with the pears and leave it to set and cool.
You may be left with some cream, especially if you have used 3 pears and they have taken up more space.
This delicious tart with pears and cocoa is ready, but if desired, add whipped cream, walnuts or chocolate for even more flavor.
What I did was melt the dark chocolate with 3 1/3 tbsp (50 ml) of water on low heat. I filled a piping bag and poured it on the pear cake, by making circular shapes.
Enjoy!
