Chef David cocoa Tartellette

In a large bowl mix the softened butter with the sugar. Add eggs, cocoa butter and vanillin and blend.

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.

Flatten unwrapped dough with the rolling pin and cover 8 cookie cutters (10 cm gauge).

Cook in the oven for 15 minutes at 180ð C. When done leave to cool.

Heat the Fragolino wine to the boil and add the peeled pears. Let pickle for an hour.

In the meanwhile blend Ricotta with icing sugar and add crumbled cornflakes.

Cut the pears in slices removing the core. Fill the tartellette with the ricotta cream.

Put the sliced pears radial on top.

Sprinkle with some crumbled cornflakes to finish.