Milanese Pear and Chocolate Tart

Name: Milanese Pear and Chocolate Tart (Torta di Pere alla Cioccolata)
Yield: One 9- to 10-inch tart, 8 to 10 servings
Cuisine: Italian
Ingredients: 1 tablespoon pear eau-de-vie (see Note); 3 tablespoons sugar; 4 (1½ to 2 pounds) ripe Bartlett pears; 2 tablespoons unsalted butter, melted; 2 tablespoons unsalted butter, melted; 8 tablespoons (1 stick) unsalted butter, melted; 8 tablespoons (1 stick) unsalted butter, melted; Large pinch salt; ½ teaspoon baking powder; ⅓ cup sugar; ¼ cup alkalized (Dutch process) cocoa powder, sifted after measuring; 1 recipe Chocolate Tart Dough; 1 cup unbleached all-purpose flour

Torta di Pere alla Cioccolata

Preparation info

One 9- to 10 inch tart,
8 to 10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

I first saw this tailored pear and chocolate tart in June 1988 at Ada Parasiliti’s wonderful store, l’Angolo della Gastronomia, in Milan. Though the tart is not difficult to prepare, it must be made with perfectly ripe pears, or the flavor is bland and uninteresting.

Ingredients

1 recipe Chocolate Tart Dough

Americas
Europe
United States
Italy
Milan
Mediterranean
June
Vegetarian
Pie

Method

Prepare and chill the dough.
Roll the dough out and line the pan.
Combine the flour and sugar in a bowl, sift in the cocoa, and mix. Stir in the butter and allow to stand for a few minutes. Break up into coarse crumbs.
Set a rack at the lower third of the oven and