Pear, Chocolate, and Seirass Tart

Preparation time (in minutes)
120
Servings per person
6
Preparation steps
4
520 g Soft wheat flour
330 g Butter
4 g Salt
330 g powdered sugar
180 g Eggs
2 g lemon zest
2 g Unsweetened cocoa powder
2 Pears
100 g Seirass

The recipe preparation

1

Pastry Instructions: Cream all ingredients except flour together using a paddle attachment. Once smooth, add the flour to finish the dough. Chill in the fridge for at least 30 minutes. Roll out to a thickness of 5mm and line a tart pan.

2

Cocoa Batter: 100g butter, 100g powdered sugar, 100g egg, 60g pastry flour, 20g unsweetened cocoa powder. Whip the butter with powdered sugar, then drizzle in the egg slowly. Gently fold in the flour and cocoa powder. Spread into the lined tart shell.

3

Dice the pears and scatter them into the pan along with broken pieces of Seirass.

4

Bake at 160°C (320°F) for roughly 45–50 minutes.

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