Chocolate tarte

For the dough SablÃÂÃÂÃÂéO: Mix 300 grams of cake flour with 1 teaspoon of yeast; Towards a fountain on spianatoia and add 150 g of icing sugar, a pinch of salt, 150 grams of softened butter and an egg and egg yolk. Quickly stir the ingredients form a ball that will let rest at least for an hour wrapped in transparent film.

For the chocolate filling: Heat in a pan on fire 250 ml of fresh cream. Tritare grossolanamente 200 gr di cioccolato fondente al 70%. Chop roughly 200 grams of dark chocolate to 70%. Versare la panna in una terrina, aggiungere il cioccolato, un uovo, e un cucchiaio di caco amaro. Pour the cream into a bowl, add the chocolate, an egg and a tablespoon of CaCO bitter. . Mix until the ingredients do not become fluid and uniform.

Cook pasta SablÃÂÃÂÃÂéO blank in the oven at 200 ÃÂÃÂÃÂð for 15 minutes. pay the dough with chocolate and call into cooking for another 5 minutes abundant

For the caramelized pears: In a frying pan to dissolve anti 8 tablespoons of sugar cane. When it became a beautiful blond color, pour, according to careful sketches, two pears, peeled and cut into tocchetti.Proseguire cooking until the fruit is completely covered with caramel. . Pour immediately on the tarte