Tart aux Poires et au chocolat

Ingredients for 1 servings:

• 100 g butter
• 1 pinch of salt
• 50 g sugar
• 150 g flour
• 50 g nuts, ground, roasted
• 4 tbsp water
• 75 g butter
• 75 g brown sugar
• 3 eggs, separated
• 150 g nuts, ground, roasted
• 2 tbsp cocoa powder
• 2 tbsp Amaretto
• 1 can pear(s) (or 4 – 5 fresh)
• Honey, for brushing
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with salt until fluffy, then stir in the flour, nuts, and enough water to form a firm, smooth dough. Press the dough into a greased springform pan or tart pan and chill for at least 30 minutes. Meanwhile, peel, halve, and core the pears, if desired, or drain well. Cream the butter with the sugar until fluffy, then stir in the egg yolks, one at a time. Mix the nuts with the cocoa powder and stir in together with the liqueur. Beat the egg whites until stiff peaks form and fold into the chocolate mixture. Spread the chocolate mixture evenly over the pastry base. Distribute the pear halves evenly and bake at 200°C (top/bottom heat) for about 30 minutes. Immediately brush the exposed pears with honey to prevent them from browning. Dust with powdered sugar, if desired. The tart has 4374 kcal.