Chocolate and pear tart

• 250 g of 00 flour
• 20 g of almond flour
• 30 g of bitter cocoa
• 70 g of sugar
• 130 g butter
• 1 egg
• a pinch of salt
• butter and flour for the mold

INGREDIENTS (for the filling)

250 g dark chocolate

100 g of butter

2 eggs + 1 yolk

120 g of sugar

3 dl of white wine

1 cinnamon stick

4 Thigh pears (or 2/3 Abate or Kaiser pears)

• Prepare the cocoa shortcrust pastry by placing the sifted flour with the cocoa, almond flour, sugar, pinch of salt and cold butter cut into pieces in a mixer. Blend until the mixture becomes crumbly, add the egg and blend again. Form a loaf, wrap it in cling film and let it rest in the refrigerator for half an hour.
• Roll out the shortcrust pastry and line the buttered and floured tart pan. Prick the bottom with the prongs of a fork, cover with baking paper and fill with the ceramic balls or legumes for blind baking. Bake in a preheated oven at 180° for 15 minutes. Remove the balls (or legumes) and put back in the oven for 5 minutes.
• While the shortcrust pastry is cooking, peel the pears, cut them in half and remove the core. Cook the pears in the hot wine with the cinnamon and 40 g of sugar for about 5 minutes. Remove the pears and let the syrup consume until it thickens.
• Melt the chocolate in a bain-marie with the butter. Meanwhile, beat the eggs and the yolk with the remaining sugar in a bain-marie until frothy. Remove from the heat and add the melted chocolate, stirring with a whisk. Pour the chocolate cream into the shortcrust pastry shell and arrange the pear halves in a radial pattern. Bake for about 20 minutes at 180°.
• Remove from the oven, let cool and brush the surface of the fruit with the syrup