Chocolate Pear Tart with Sour Cream and Cream Filling

Ingredients

• 185 g all-purpose flour (sift)
• 15 g cocoa powder (sift)
• 40 g sugar (for the dough)
• 100 g butter (freeze before grating)
• salt (a pinch; used in the dough and, according to the transcript, in the filling)
• 50 ml ice water
• 4 pears (4–5 pears; peel, remove the stems and cores, and slice)
• lemon juice (for drizzling over the pears; quantity not specified)
• 125 ml 33% cream (heavy)
• 125 g sour cream (full-fat)
• 2 eggs (C0 size)
• 60 g sugar (for the filling)
• 1.5 g vanillin (1 packet)
• 20 g cornstarch or potato starch (the source does not specify which type of starch)
• sliced almonds (to taste, for sprinkling)

Steps

1. 1

   Preheat the oven to 200 °C. Sift the flour and cocoa, add 40 g of sugar, and mix until uniform.

2. 2

   Take the frozen butter, coat it in the dry mixture, and grate it using the large holes of a box grater.

3. 3

   Rub the flour mixture and butter together with your hands until fine crumbs form.

4. 4

   Add the ice water and knead into a soft, non-sticky dough.

5. 5

   Distribute the dough in pieces over the tart pan, pressing it evenly over the bottom. Cover the base with pie weights; the source used buckwheat as the weight.

6. 6

   Blind-bake the base at 200 °C for 15 minutes with the weights, then remove the weights and bake for another 5 minutes at 200 °C.

7. 7

   Peel the pears, remove the stems and cores, cut them into desired pieces, and drizzle with lemon juice to prevent browning.

8. 8

   Arrange the pears over the pre-baked chocolate base.

9. 9

   For the filling, mix the sour cream, heavy cream, eggs, 60 g of sugar, vanillin, salt, and starch until smooth.

10. 10

    Pour the filling evenly over the pears so that they are completely covered.

11. 11

    Sprinkle the tart with sliced almonds.

12. 12

    Bake at 180 °C for approximately 40–45 minutes.

13. 13

    Remove the tart from the oven and cool completely so that the eggy taste disappears.

Notes

The quantities of lemon juice and almonds are not specified in the source. The baking time for the filling is given as approximately 40–45 minutes. The tart must cool completely before serving.

Nutrition per serving

• dessert
• tart
• baking
• chocolate
• pear
• baked
• European cuisine