- 1 sheet of puff pastry ready
- 6 peanuts (drained)
- 125 grams of couverture finely chopped
- 100 g of butter
- 100 grams of almond powder
- 100 g of brown raw sugar
- 2 eggs
- 2 pg almond fillets
How to make?
For the pear with chocolate and pear, we first place the chopped chocolate with the butter in a low boil berry. Add the sugar, almond and eggs slightly beaten. Mix the materials well.
Drain the pears from their juice. Cut them in the middle and then cut each other down to very thin slices.
Apply the puff pastry to sheet. We turn inwards around the puff past, creating walls.
Apply almond cream, chocolate with spatula (not on the walls). Place the cut pears (as cards, one behind the other).
Bake the tart for 30, brown the puff pastry at 180 o C. Sprinkle the almonds and continue firing for 10. Cut into 6 pieces squares. Serve with ice cream or whipped cream.
If you liked the tart with pears and chocolate, you will love the following recipe
Krussandistodrodello with seasonal fruits, hazelnut candy, praline and leaf