Summary

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

1. 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.
2. In the meantime, peel, halve and core the pears or let them drain well.
3. 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.
4. Beat the egg whites until stiff and fold into the chocolate mixture. Smooth these on the dough base.
5. Spread the pear halves evenly on top and bake at 200 ° C for about 30 minutes.
6. Then immediately brush the protruding pears with honey so that they do not turn brown.
7. Dust with icing sugar if you like.