Chocolate Pear Tart

For the chocolate pear tart, first prepare the sponge. To do this, place the whole eggs in lukewarm water for about two minutes. Then beat the eggs with a hand mixer until creamy, then add the sugar and beat until fluffy.

Preheat the oven to 200 degrees top and bottom heat (or 180 degrees hot air). Sift the flour over the mixture and fold in carefully with a whisk. Pour the batter into a cake springform pan (28 cm ø) and bake for 20 to 25 minutes. Then let cool on a cooling rack and cut twice to make three layers.

For the filling, first drain the pear halves. Use the juice elsewhere, it is not needed for this tart. Whip the whipped cream with the vanilla sugar until stiff.

Add the instant cocoa powder and whisk until the whipped cream is a uniform color. Set aside four of the pear halves for decoration.

Top the bottom sponge cake evenly with the pear halves, then top the pears with a third of the chocolate whipped cream. Place the second sponge on top and spread with another third of the chocolate topping.

Place about 4 tablespoons of the top mixture in a piping bag and refrigerate briefly. Brush the top and all around the cake evenly with the remaining chocolate cream.

Sprinkle the top densely with the mixed shaved chocolate. Using the piping bag, pipe a

Preparation Tip:

Chocolate pear tart can be prepared with any other preserved fruit.

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