Friday, February 23 2024

Delicate shortcrust pastry wraps a delicious chocolate cream, embellished with tender, flavorful pears, all baked to perfection.

This timeless dessert is a symphony of rich flavors and textures, a true masterpiece that will captivate your senses and elevate any occasion.


Transport yourself to the enchanting streets of Italy with every bite of this divine creation.

 

 

 

 

INGREDIENTS:
FOR THE SHORTCRUST PASTRY:

  • 1 cup (227g) of Butter
  • 4 cups (500g) of all-purpose Flour
  • 6 egg yolks
  • 1 1/4 cups (250g) of sugar
  • Zest of 1 Lemon or 1 tsp of Lemon Extract
  • A pinch of salt
  • 1 tsp of Baking Powder

FOR THE FILLING:

  • 2 cups (500ml) of milk
  • 3/4 cup (160g) of sugar
  • 4 egg yolks
  • 1/2 cup (60g) of all-purpose flour
  • a pinch of salt
  • 5.6 oz (160g) of dark chocolate, chopped
  • 2 Pears
  • 1/3 cup (80ml) of Grappa or Rum (you can use water flavored with 1/2 tsp of rum extract)
  • powdered sugar for dusting

PREPARATION:
FOR THE SHORTCRUST PASTRY, PROCEED AS FOLLOWS:

  • In a large bowl put flour and sugar. Make a well in center.
  • In center of well add butter, egg yolks, vanilla and salt.
  • Using hands, mix all ingredients.
  • Make a ball.
  • Cover with saran wrap.
  • Once the dough is made, refrigerate it for at least half an hour.

FOR THE FILLING, PROCEED AS FOLLOWS:
1. Bring the milk (you can also add 1 vanilla bean) to a boil.
2. Beat the egg yolks and sugar until well combined. Then add the flour and salt, continuing to beat.
3. Pour the hot milk onto the egg mixture, mix well, and return to low heat. Continue stirring until it thickens.
4. Once the custard has thickened, remove it from the heat and add the chopped chocolate, stirring well to melt it.
5. Peel and dice the pears, then cook them in a pan with the liquor (or flavored water) over medium heat for 10 minutes. Drain them well and set aside.
6. Take the pastry from the fridge and roll out 2 discs, one of which will serve as the base of our tart. Pour the chocolate custard onto it and then sprinkle the drained pears on top. Finally, cover everything with the second pastry disc.
7. Preheat the oven for at least 10 minutes, then bake (using the convection setting, on the second rack from the bottom) at 325°F (170°C) for about 30 minutes. Keep an eye on the baking, and if the top starts to brown before the specified baking time, cover it with parchment paper. Once baked, let it cool completely and dust with powdered sugar.

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