Tarte Aux Poires and Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 100 g butter
- 1 pinch (s) salt
- 50 g suar, - only for sweetness -
- 150 grams flour
- 50 g nuts, round, roasted
- 4 tablespoon water
For covering:
- 75 g butter
- 75 g suar, brown
- 3 egg (s), separated
- 150 g nuts, round, roasted
- 2 tablespoon cocoa powder
- 2 tablespoon amaretto
- 1 can pear (s), (or 4-5 fresh)
- Honey, to brush on
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Beat the butter with salt until foamy, work in the flour, nuts and enough water to make a firm, smooth dough. Press this into a greased springform pan or tart pan and chill for at least 30 minutes.
- In the meantime, peel, halve and core the pears or let them drain well.
- Beat the butter and sugar until frothy, stir in the egg yolks one after the other. Mix the nuts with cocoa and stir in with the liqueur.
- Beat the egg whites until stiff and fold into the chocolate mixture. Smooth these on the dough base.
- Spread the pear halves evenly on top and bake at 200 ° C for about 30 minutes.
- Then immediately brush the protruding pears with honey so that they do not turn brown.
- Dust with icing sugar if you like.
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