How to make
In a bowl, sift the flour with a pinch of salt and a teaspoon of baking powder.
Add one egg, 2.8 oz (80 g) sugar and the sliced cold butter.
Flavor with vanilla sugar and the grated peel of one lemon. Knead the butter pastry dough. Shape it into a ball, fold in cling film and refrigerate it for an hour.
Prepare the cream by pouring the milk into a pot, add the broken chocolate, flour and sugar. Put the dish on the stove and start stirring, until the cream thickens. Remove it from heat and leave it to cool.
In another pot, add two tablespoons of sugar and two tablespoons of water. Put it on the stove and as soon as the mixture boils, add the sliced pears into it. Cook until the water evaporates and the sugar begins to caramelize.
On a floured surface, roll out the cooled dough into a large rectangle. If you do not have a tray measuring 4.5x14″ (11x35 cm), use a round 8″ (20 cm) one. Using a rolling pin, transfer the dough into the baking pan.
Form a high boarder and pierce the bottom with a fork. Pour the cream and smooth it out. Arrange the caramelized pears on top. Make leaves from the dough and decorate the cream pie with them.
Bake at 360°F (180°C) in a preheated oven for about 35-40 minutes. Wait for the baked cake to cool completely before removing it from the baking pan.
And lastly, spread the pears on the chocolate cream pie with the warm apricot jam.
Enjoy!
