Crostata di pere e cioccolato
Ingredients for the filling (chocolate pastry cream):
- 1/2 liter milk
- 2 tablespoons all purpose flour
- 4 egg yolks
- 80 gr sugar
- 1 teaspoon vanilla extract
- 150 gr dark chocolate
- 2 fresh pears or 2 pears in syrup peeled, quartered, cored, each quarter cut lengthwise into 3 slices
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the vanilla and whisk in the dark chocolate until melted. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.the lemon zest, mixing until all the ingredients are completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Ingredients for the pastry (pasta frolla):
- 200 gr all purpose flour
- 100 gr butter
- 100 gr sugar
- 1 eggs
- 1 pinch of salt
- 1 packet of dry yeast
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To make the pastry, make a well in the flour, and place egg, sugar, butter, salt and yeast mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 20 minutes.
Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Add the chocolate cream and place the pears at the bottom of the tart base and spread them evenly
Bake for 35 to 40 minutes at a temperature of 180°C. Serve warm or at a room temperature.