Everyone knows it:chocolate goes wonderfully with pear, but if you add almonds, it's terrible! However, it is not uncommon to eat a pear chocolate cake or tart, which are good but not exceptional. This afternoon, I "melted" in front of a chocolate pear tart with an almond cream...
In reality, indeed, it is more of a frangipane cream than a sprinkling of slivered almonds like in most bourdaloue tarts which come in various variants here and there... not so famous! So, if you want to compete and surpass this pastry chef who was installed rue Bourdaloue in Paris, gather the following ingredients:
Start by unrolling your rolled out dough in a pie pan. Melt the dark chocolate so you can spread it evenly over your pie shell.
In a bowl, whisk the 2 eggs. Take a saucepan, melt the butter in it, to which you will add the powdered almonds and the sugar. Add the 2 whipped eggs, continuing to beat the preparation vigorously. Pour it over the chocolate.
Cut the pears in 2 and place them on the pie, rounded side up. You can also cut them into strips like a classic pie, but in larger slices.
Bake for about 30 minutes in a preheated oven at 180°C.
Taste when the pie has cooled:it's excellent because the strength of the dark chocolate mixes in the mouth with the sweetness of the almond-pear preparation! For chocolate addicts - of which I am one - it's extra.
Photo credit:© Flickr Frabisa / Frédéric S
