Friday afternoon, returning home, I bounced off the head of the dialogues, meetings and clashes had at work during the week, and muttering that, from time to time I escaped some little phrase out loud, like, 'What ways ! ',' But who makes me do it! '(@ - @) ... Mmm! Now I'm used to, has become a classic on Friday night, I call aftershock, the last convulsions before I could enjoy the weekend quietly! And what's better than putting your nose in to realize that the mind can finally give way to the body? Interpret a bit like you, mine was just a convoluted way of saying that I had a sweet, sweet indeed, exactly the tart that day courted Blog blossom pastry of sweet chamomile, whom I thank for giving me the key to open the doors to the weekend. The pie was appreciated: the taste of the pastry vaguely remember the fragrance of horseshoes and the interior, a mix of our consolidated mastripasticceri, after cooking, it becomes soft and creamy and melts in your mouth. Truly a delight. Try it!

Ingredients for 8 persons:
For the pastry:
300 g flour 00
150 g caster sugar
1 teaspoon baking powder
3 egg yolks
150 g butter
Grated rind of one lemon bio
For the filling:
2 ripe pears (instead of 2 cans of pears in syrup)
10/15 macaroons (or other cookies to taste)
About 100 g dark chocolate chopped
Procedure:
Prepare the pastry: mix the flour with the butter cut into pieces. Add sugar, egg yolks, zest
grated organic lemon, a teaspoon of baking powder and knead velocemnte.Formate the classic ball, wrap in plastic food. Let rest in refrigerator for about 30 minutes. Take a little less than 2 / 3 of dough and spread it evenly on a lightly floured work surface (or between two sheets of parchment paper if you prefer) in a disc that you will be placed in a mold of 24 cm, lined with paper oven, forming the base and edges of the tart. With his hands crushed amaretti and place them on the bottom, then add the pears cut into thin slices and cover forming small balls with the remaining third of pastry. Completed by placing the chocolate coarsely chopped. Bake in a preheated oven at 160 degrees, windy, about 30-35 minutes. Let cool and serve, if you like, sprinkle with icing sugar. I posted photos with and without sugar, because I was undecided about whether or not to put it. Finally I decided to put it, but before I did the photo without (^ _ -).

8 Responses to "Chocolate and pear tart Anna Moroni"