Pear and chocolate tart

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking cocoa
• 100 g butter or margarine
• 4 eggs
• 150 g sugar
• 1 gr. can/n pear(s), approx. 850 ml
• ½ vanilla pod(s)
• 150 g cream
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat) or 175°C (fan). Mix the flour and cocoa powder. Add the butter or margarine, 1 egg, and 3 tablespoons of sugar and knead everything into a smooth shortcrust pastry. Cover and chill for about half an hour. Meanwhile, drain the pears well in a sieve. Grease a 26- or 28-cm tart or springform pan. Roll out the pastry and line the pan, creating a small raised edge. Prick the base several times with a fork. Split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds, cream, remaining eggs, and remaining sugar well together. Arrange the pears in a ring over the pastry and score several times. Spread the glaze over the top. Bake in the preheated oven on the middle rack for about 45 minutes. Cover with baking paper at the end if the tart is getting too dark. Let the cake cool in the pan on a wire rack. Tip: If desired, the tart can be spread with heated apricot jam, but it’s not required. Note: You can, of course, replace the pears with fresh fruit. To do this, peel about 5 pears, halve them, and remove the cores. Bring about 200-250 ml of water with 50 g of sugar and a little lemon juice to a boil, add the pear halves, and simmer for 5-7 minutes. Drain well and let cool.