Most people are probably familiar with it: the good pear Helene - the dessert that has gone somewhat out of fashion. Chocolate and the sweetness of pears simply go together perfectly. Today we are devoting ourselves to the sweet fruit and baking a delicious pear tart. Have fun baking it.
Recipe for 8 tart slices
Ingredients for the tart base:
200 g wheat flour
1tbsp fine cocoa powder
90 g butter
2tbsp sugar
1 egg yolk
1/2 tsp vanilla sugar
Ingredients for the filling:
100 g butter
100 g sugar
1 egg
100 g hazelnuts - roasted and ground
1tbsp flour
50 g fine flavor cocoa chocolate 'Rausch Plantagen Ecuador 70 %'
2 pears - peeled, cored and cut into wedges
25 g hazelnuts - roasted and halved
Also: some powdered sugar to decorate.
Preparation of the tart base:
Knead the flour with the fine cocoa powder and butter. Then add the sugar and vanilla sugar.
Mix the egg yolk with 1.5 tablespoons of cold water and gradually add to the butter and sugar mixture. Knead everything into a dough.
Cover the dough and chill for approx. 30 minutes. Meanwhile, preheat the oven to 190°C or 170°C if using a fan oven.
Sprinkle the work surface with flour and roll out the chilled dough to a thickness of approx. 3 mm. Line a 20 cm tart tin with the pastry. Chill again for 15 minutes.
Blind bake the tart for 15-20 minutes. Carefully cut off any excess dough from the edges and leave the tart base to cool slightly. Then reduce the oven temperature to 180° C or 160° C if using a fan oven.
Prepare the filling:
Beat the butter with the sugar until fluffy. Add the egg and continue beating until foamy. Chop the fine cocoa chocolate and stir in with the ground hazelnuts and flour.
Spread the filling evenly over the cooled tart base and smooth out. Spread the pear slices over the tart and sprinkle with the halved hazelnuts.
Bake in the oven for 35-40 minutes until the tart is golden brown.
Tip:
Sprinkle with fine powdered sugar immediately before serving.
