Tarte soleil poires/chocolat

     
                Ingredients
      
       Almond Shortcake
- 180 g butter + for the mold
- 1 pinch of fine salt
- 140 g icing sugar
- 50 g almond powder
- 1 whole egg
- 360 g (90 + 270 g) flour

Make a pastry with almonds.
In a salad bowl, combine the butter in ointment *, the fine salt, the icing sugar, the
almond powder, egg and 90 g flour. As soon as the mixture is homogeneous,
add the remaining flour (270 g) and mix very briefly.
Reserve in refrigerator for about 1 hour. Butter a pie plate.
Spread the dough over a thickness of 3 mm, then press the mold. Spread the falls
of dough over 2 mm thick and, using cookie cutters or
different sizes, detail small discs that will serve you for the decoration.
Let stand for another 30 minutes in the refrigerator.
Cook the tart and the dishes in the oven at 150/160 ° C (theorem 5/6) until

that the paste takes a beautiful amber coloration.

   Pears with honey
- 4 pears 

- 100 g of honey

Préparez les poires au miel.
Épluchez les poires, coupez-les en deux, puis découpez 4 ou 5 quartiers suivant
leur grosseur. À l’aide d’un couteau d’office, enlevez la partie centrale et
les pépins sur chaque quartier afin d’obtenir des quartiers bien réguliers.
Faites chauffer le miel dans une poêle et caramélisez-le légèrement.
Ajoutez aussitôt quelques quartiers de poires et enrobez-les dans le miel.

Laissez cuire 2 à 3 minutes puis réservez-les.

Chocolate flan
- 65 g (6.5 cl) whole milk
- 125 g (12.5 cl) whole cream
- 1/2 vanilla bean
- 1 whole egg
- 25 g caster sugar

- 40 g of dark chocolate 70%

Make the chocolate flan.
Put the milk and cream in a saucepan. Split the vanilla bean
and scratch the inside to extract the grains. Incorporate them into the cream and
milk, then bring to a boil. Let cool and add the egg, sugar and
chopped chocolate. Mix and reserve.

After having cooked the bottom of tart, arrange harmoniously the quarters of
pears with honey. Gently pour the center of the chocolate flan and finish
baking at 150 ° C. for 10 to 12 minutes.
As soon as the pan is set, remove the pie from the oven and allow it to cool to temperature

then place it in the refrigerator for at least 1 hour.