Servings: 6 servings
1¼ cups + 1 tablespoon all-purpose flour
½ teaspoon salt
8 tablespoons cold unsalted butter, diced
6 tablespoons milk
¼ cup unsweetened cocoa powder
½ cup powdered sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
6 tablespoons almond mill
¾ cup sour cream
3½ ounces dark bittersweet chocolate, melted
2 ripe pears, peeled, cored and cut into thin wedges
Preheat the oven to 350°F.
For the chocolate tart shell:
In a mixing bowl, combine 1¼ cups flour, cocoa powder, powdered sugar and ¼ teaspoon salt in a small bowl and place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and 3 tablespoons cold milk. Blend until the mixture becomes thick. Make sure not to over-mix it.
Dust a flat surface with the remaining flour. Place the dough and roll it out into a 13-inch dough round.
Transfer to a round 9-inch tart mold. Following the curve of the mold, crimp the dough against the edge and cut the excess a little above the edge with kitchen shears (the dough will shrink a bit while it bakes).
Making the chocolate filling:
In a mixing bowl, beat 2 eggs with the granulated sugar until pale; the texture of the eggs will be thicker. Add vanilla extract.
Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place a stainless steel bowl filled with the baking chocolate on top. Make sure the bowl circumference is larger than the pot, so there isn't any splatter of water in the chocolate. Slowly melt, stirring frequently.
In a small bowl, combine the sour cream with the remaining 3 tablespoons milk. Stir until evenly distributed.
Combine the egg mixture, melted chocolate, remaining salt, sour cream mixture and almond mill. Mix until smooth.
Fill the tart shell with the chocolate filling mixture. Cover with the pear wedges. Bake for 35-40 minutes until the pears are dried but the center is still jiggly.