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- Pear and Chocolate Cake-Tart - Adapted From Clotilde's Edible Adventures in Paris
- For the Pate Brisee - the Crust:
- 1 large egg yolk (save the white for the filling below)
- 3 tablespoons plus 1 teaspoon ice-cold water
- pinch of fine sea salt
- 2 tablespoons sugar
- 2 cups all-purpose flour, sifted, plus extra for sprinkling
- 8 tablespoons plus 1 tablespoon unsalted butter, diced, plus a pat for greasing
- For the Pears:
- 2 tablespoons sugar
- 3 tablespoons dark rum or rum extract or vanilla extract
- 2 pears, ripe but still firm
- For the Chocolate Filling:
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- pinch of fine sea salt
- 4 1/2 oz. good-quality bittersweet chocolate
- 7 tablespoons unsalted butter, diced
- 1/2 cup sugar
- 1 large egg
- 1 large egg white (saved from the crust recipe)
View Full Recipe at Pots and Pins
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