Chef David cocoa Tartellette

Method

• 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 180ð 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.