Questa è una ricetta di Adriano e l'abbinamento cioccolato pears and is really delicious.
And this said by someone like me who like little pears.
Here's a picture of the last remaining slice.
Ingredients: 400g
pastry 100g chocolate 50g chocolate
50% 70%
100g butter 150g sugar 50g flour
00
3 eggs 2 egg yolks 1 pinch of salt
400g net Doyenne pears not very mature
bitter orange marmalade
a dozen macaroons dried, irregular crumbs.
Coat a 28cm diameter tart mold with the pastry and bake in a white 15 '.
Meanwhile, melt the butter over low heat, pour off the heat 50g of chocolate and 50% wat 70%, chopped and stir. Beat eggs and egg yolks with salt, add sugar mixed with flour, continuing to mount.
Add the warmed chocolate, stirring gently to not remove the mixture, add the remaining chopped chocolate.
Coat bottom and edge of the pastry shell with a couple of spoonfuls of jam, sprinkle with amaretti, distribute the diced pears ca. 2x2, pour the chocolate mass, level and bake at 180 degrees for 30 to 40 '. Leave the cooking tender, is ready when inserting a toothpick in the center, the dots remain semiasciutti attached to the wood.
Dust with icing sugar.
should be consumed once it has cooled slightly.
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