Torta pere e cioccolato
DESSERTS,  Fall,  Pies

Pear and chocolate tart

(Pear and chocolate Tart – Ari’s mum recipe)

Recipes are gifts, given to you, so… spontaneously. And in our turn, as we received them, we can one day give them to someone else. We are supportive about sharing, but it’s more than this!! There is poetry in the fact that the recipe, passing from hand to hand, keeps the name of whom started it. So our recipe books are full of names, of people known or never seen. Thanks to Agnes .. to Sophie … to Marcella … and to all those who donate their recipes, in the belief that beauty should be spread and not held for itself! We decided to give you the pear and chocolate tart of Ari’s mother …

Time: 40 minutes of preparation + cooking

Difficulty: medium – easy

Cost: medium – low

Servings: 8 people


for the pastry:

  • 450 g. of flour
  • 150 g sugar
  • 2 eggs
  • 180 gr butter
  • 2 teaspoons of yeast
  • 1/2 lemon peel (edible)
  • a pinch of salt

for the filling:

  • 6 williams pears not too ripe
  • 4 tablespoons of sugar
  • 150 gr dark chocolate
  • 1 knob of butter
  • a small bit of room

How to get up

Prepare the half shortcrust pastry, then put it to rest in the fridge wrapped in plastic wrap.

Peel the pears and cut into slices. Put them in a pan with the butter and put them on the fire. Add the 4 tablespoons of sugar. Let them go over high heat until they dry.

Mix them often! Do not overcook them, they will finish cooking in the oven. Deglaze with a splash of rum, let it go for another 3 minutes then switch it off and let it cool.

Grease and flour a 24 cm pan.

Take the pastry out of the fridge, divide it into two parts, one of which is slightly larger, the one you will roll out first.

Place the pastry in the pan. Make a shell with slightly high edges and prick it with the prongs of a fork.

If the pears released water as they cooled down, drain them first, then pour them into the pan with the pastry.

Cut the dark chocolate into chunks and distribute it over the pears.

Roll out the remaining past of the pastry, prick it and place it on top of the cake so that it coincides with the edge of the shell below. Then press lightly on the whole circumference to make the two parts adhere well.

Bake at 180 degrees for about 40 minutes.

Let cool before removing the cake from the shape. Sprinkle with icing sugar. The pear and chocolate tart is ready !!

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