Pear Tart And Cocoa Crumble

Time	Servings	Difficulty
01:20	6	Medium

Introduction

To share

This pear and cocoa crumble tart was born from total improvisation. I had leftover sweet dough in the fridge (a big leftover even), 2 pears right next to the dough. But I had a craving for crumble too. So zou, here is that this super gourmet, fruity, crunchy and crunchy pie was a hit for dessert.

The extra thing:

You can keep the syrup from the pears when you drain them and serve it with the pie or make a sorbet.

Ingredients

	Pie base
	150 g flour
	1 pinch baking powder
	75 g sugar
	at room temperature butter
	1 egg yolk
	1 tbsp water
	Pear compote
	2 pears (preferably Williams)
	1 tbsp brown sugar
	Cocoa crumble
	40 g butter
	40 g sugar
	40g ground almonds
	20 g cocoa powder
	30 g flour
	1 tbsp icing sugar (optional)

Instructions

1	Prepare the pie crust Pour the dry ingredients (flour, yeast, and sugar) into the bowl of a food processor or into a salad bowl. Add the butter. Mix using the mixer hook or crumble with your fingers to obtain a sandy but homogeneous paste.
2	Incorporate the egg yolk and water and work to obtain a smooth paste. Make a ball and film. Reserve in the refrigerator for 45 minutes.
3	After 45 minutes, roll out the dough on a work surface with a rolling pin and roll out to obtain a dough of about 2mm.
4	Place the dough in a greased mold and blind bake at 170°C for 15 minutes. In order for the bottom to keep its shape well, you can cover it with a sheet of parchment paper and pour dried beans over it or by placing a smaller mold on it. Leave to cool on a wire rack before unmolding.
5	Stew the pears Peel and core the pears. Roughly chop the pears. Pour the brown sugar into a skillet over medium heat. When the brown sugar is melted, add the pears and caramelize them for about 5 minutes. Mix then drain.
6	Make the cocoa crumble In a bowl, pour the powdered sugar, cocoa, ground almonds, flour and mix everything together. Cut the butter into pieces and incorporate it with your fingertips into the previous dry mixture. When the mixture is homogeneous, set aside.
7	Finish the pie Preheat the oven to 150°C. Pour the pear compote in and sprinkle with small balls of cocoa crumble dough. Bake for 30 to 40 minutes.
8	Remove from the oven and let cool on a wire rack. Sprinkle with icing sugar before serving.