Kitchen Stories: Dark Chocolate Pear Tart

Do you like chocolate?
Dark chocolate?
If the answer is yes, get armed with enthusiasm and start making a dark chocolate tart with pears.
Crunchy base with delicious, juicy, chocolate filling and top with tasty, well-ripened pears.

work: 00h:45'

time: 02h:45'

difficult: 4/5

Ingredients for the base (6 servings) 130g/ 4.5 oz butter at room temperature 60g/ 2 oz caster sugar 2 tbsp vanilla essence 180g/ 6.5 oz flour, sifted 40g/ 1.5 oz cocoa powder, sifted	Dough In a food processor, add the butter, sugar and vanilla and allow to mix thoroughly to a soft cream. Add the cocoa powder…	…and flour. Let them mix until they form a soft ball of dough.
Wrap the ball of dough with transparent film. Refrigerate for an hour.	After an hour take the dough from the refrigerator and roll out a sheet between two sheets of parchment paper. Remove the top sheet and turn the dough into 23 cm/ 9" flan tin.	Spread by hand to fix any breaks and the sides of flan tin. Pierce the sheet of dough with a fork and put back in the refrigerator for one more hour.
Remove the flan tin from the fridge and spread a parchement paper on top. If you have porcelain balls, put them on top of the paper, Otherwise spread some beans for weight. Bake at 180°C/ 350°F/ Gas Mark 4 for 10 minutes. Remove the balls and paper and bake for 5 more minutes. Remove from the oven and let it cool thoroughly.	Ingredients (filling) 100g/ 3.5 oz dark chocolate into pieces 250g/ 9 oz sour cream 50g/ 2 oz caster sugar 1 egg 1 yolk 1 tbsp mandarin liqueur 2 pears	Filling In nonstick, small pot, heat the chocolate, cream and half the sugar.
Stir well until the ingredients mix well and the chocolate is melted. Withdraw from the heat, let it cool briefly and add one egg yolk and liqueur.	With this cream fill the base of the tart.	Peel and cut the pears into slices. Place them in a circle over the filling. Bake for 10 minutes. Remove from the oven and sprinkle with a sieve the remaining sugar. Bake again for 20'-25' minutes more.