Chocolate Pear Tart

For the chocolate pear tart, first prepare the dough. To do this, put the flour, almonds, sugar and salt in a mixing bowl. Cut the butter into small pieces and knead it in. Now knead in about 4 tablespoons of ice cold milk. Form the dough into a ball and wrap in cling film. Leave to rest in the refrigerator for 30 minutes.

Dust the work surface with flour and roll out the dough. Butter a springform pan (ø approx. 24 cm) and line with the dough – raise a rim. Prick the bottom of the dough a few times with a fork.

For the topping, peel the pears and cut them into quarters, removing the stems, blossom end and core. Cut into thin slices and spread on the pastry base. Bake in the preheated oven at 200 °C for about 15 minutes, then let cool.

For the cream, beat the egg and sugar until foamy. Melt the butter in a saucepan and stir in the cocoa powder. Stir the egg-sugar mixture with the water and the vanilla pulp into the cocoa butter. Now stir in the flour.

Spread the cream over the pears and bake for another 15 minutes at 200 °C. Serve the chocolate pear tart sprinkled with powdered sugar.

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