- STEP 1
In a large bowl mix the softened butter with the sugar. Add eggs, cocoa butter and vanillin and blend.
- STEP 2
Add sifted flour blend all and knead to make a ball. Wrap dough tightly in plastic and let rest for 30 minutes in the fridge.
- STEP 3
Flatten unwrapped dough with the rolling pin and cover 8 cookie cutters (10 cm gauge).
- STEP 4
Cook in the oven for 15 minutes at 180ÃÂ° C. When done leave to cool.
- STEP 5
Heat the Fragolino wine to the boil and add the peeled pears. Let pickle for an hour.
- STEP 6
In the meanwhile blend Ricotta with icing sugar and add crumbled cornflakes.
- STEP 7
Cut the pears in slices removing the core. Fill the tartellette with the ricotta cream.
- STEP 8
Put the sliced pears radial on top.
- STEP 9
Sprinkle with some crumbled cornflakes to finish.