Crostata di Pere a Cioccolato

Chocolate Pear Tart

For the Pastry:
2 oz (50 grams) unsalted butter
4 oz (100 grams) plain white or Italian type 00 flour
1 oz (25 grams) cocoa powder
2 oz (50 grams) superfine sugar
1 egg beaten

For the Filling:
3 tablespoons (45 ml) orange marmalade
2 ripe pears
4 oz (100 grams) dark chocolate
2 oz (50 grams) unsalted butter
2 egg beaten
4 oz (100 grams) superfine sugar

Make the pastry by rubbing the butter into the flour until the mixture
resembles breadcrumbs. Sift in the cocoa powder, add the sugar and enough
of the beaten egg to bind the mixture together. Knead lightly, wrap in
greaseproof paper and chill in the fridge for 20 minutes. Preheat the oven
to 350 F (180 C). On a lightly floured surface, roll out the pastry and
use to line an 8 inch (20 cm) flan tin. Cover the bottom with the
marmalade. Peel the pears, cut into quarters and remove the cores. Arrange
them in the flan case. To make the filling, melt the chocolate and butter
over a low heat. Set aside to cool. Beat together the egg yolks and sugar
until pale and fluffy. Fold in the chocolate mixture. Whisk the egg whites
until stiff, then fold into the mixture. Pour the mixture over the pears
and bake in the oven for 40 minutes until firm to the touch. Serve hot or
cold. Serves 8 - 12.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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