Procedure

FOR THE SHORT PASTRY - Place the double zero flour and the almond flour on the work surface. Add the salt, cinnamon, sugar and cold butter cut into cubes. Begin to knead to a compound in large crumbs. Add the egg and continue kneading, to mix all the ingredients.

You will need to obtain a smooth and homogenous. Wrap the dough in cling film. Keep in the refrigerator for at least an hour. I advise you to prepare the dough of the shortcrust pastry needed to make the pear and chocolate tart the night before, so as to find it ready.

COOKING THE SHORTCRUST IN WHITE - Preheat the oven to 180 degrees static. Grease and flour the cake Pan you have chosen. Cover the bottom and edges of the pan with the dough, taking care to spread to a thickness of between 3 and 5 mm. Prick the pastry base and bake for 20 minutes in white, that is, covered with baking paper and a little legumes inside. After 20 minutes, remove from oven and allow to cool.

FOR PEARS COOKED - Peel the pears, cut them in half and place in a pan. Cover with white wine. Add the sugar, the cinnamon stick, the bay leaf, orange zest and lemon. Cook over moderate heat for 10 minutes. Remove pears. Strain the cooking liquid and cook until the mixture is syrupy liquid tight, that will serve you for brushing the cake before serving.

FOR THE CHOCOLATE CREAM - Melt the dark chocolate in a bain-marie. Assemble the eggs and egg yolk with sugar until you get a bloated compound, whitish, foamy and light. Combine the melted chocolate and grated orange zest and blend until the chocolate is mixed with egg mixture. Pour the chocolate cream into pastry shell pasta.

COMPOSITION OF SWEET - Cut the pears into slices not too thin. Distribute them on the dough, making sure that sink slightly in the cream of chocolate. Cook the pear tart and chocolate in oven at 180 degrees for 20 minutes. Let the cake cool. Brush the cake with the syrup of pears previously prepared. Serve the tart with pears and warm or cold chocolate. Bon appétit!