Ingredients for 6 people:
- 200 g (1/2 pound) shortcrust pastry
- 3 to 4 pears
- 200 g (6 oz) chocolate
- 10 cl (1/3 cup) cream
- 50 g (2 Tbsp) butter
- 100 g (1/3 cup) sugar
Roll out the dough and line the bottom of a porcelain mold, prick with a fork and place over a baking sheet with peas or glass beads (as I do).
Bake in an oven at 180 ° C for 25 minutes, then remove the paper and bake another 10 minutes.
Melt the chocolate in a double boiler with cream and butter cut into small pieces. Stir well, then pour the chocolate cream over the tart cooled. Cut the pears into thin slices and arrange them on the chocolate cream.
Refrigerate for about 1 hour before serving.