Cost Of Heavy Hor Dourves

chestnut flour tart with pears and chocolate

This marvel of tart, I must admit, there is no flour (Chestnut, hehe) of my bag. The recipe is nothing

po'-bit 'less than by Aimo and Nadia Moroni , two giants of Italian cuisine.

me a bit ashamed 'to tell, but while living in Milan, I never had the pleasure of going to dine with them ... as they are not yet committed to either Cracco, nor by Sadler, nor from Varese , nor even by Berton ... well nada de nada. And of course my status as a perennial cash-strapped and the eternal waiting list who played against me ...

But glancing the menu on-line restaurant Aimo e Nadia I realized how much research excellence of the raw material there is. And it is one thing that I appreciate a lot in the chef's quality ingredients really make a difference in a dish.

chestnut flour tart with pears and chocolate of Aimo and Nadia Moroni

Ingredient the tarts for 4 *

For the pastry:

• 75 gr chestnut flour
• 75 g butter 50 g sugar
• 50 grams of flour 00
• 1 egg 1 pinch of salt

For the filling:

• 50 grams of extra dark chocolate (minimum 65%)
• 30 g sugar 150 g Kaiser pears, peeled and cored

Procedure:

start with the crust that has, as usual, in the fridge.

Mount slightly softened butter with 50 grams of sugar.

Place the two flours (the chestnut and the 00) in a fountain in the middle and beat the egg, butter, sugar and a pinch of salt.

Knead the pastry then quickly put it in the fridge covered with plastic wrap for 30 minutes.

Peel pears and cut into small pieces and cook with the remaining 30 grams of sugar over low heat for several minutes. Cut the chocolate flakes. (The original recipe said to pass the pears cooked in the mixer and melt the chocolate in a double boiler. I preferred to leave the pears and the chocolate pieces to give more crunch to the filling of the tart)

Roll out the pastry from refrigerator and roll out 2 / 3 of the dough to a thickness of about 4 mm. 4 non-stick coated molds for tartlets and drill holes on the bottom with the tines of a fork. Arrange the pears and chocolate without overfill the molds.

Spread the rest of the pastry and cover the tart sealing the edges well.

Make a small cut on the surface of the tart and bake at 180 ° C for 30 minutes.

Aimo e Nadia serve warm or cold the accompagnondole with a puree of pears.

* The original recipe also included the use of 90 grams of custard: I have not made, because the matching pear-chocolate is already good by himself.

With this recipe for the collection "Taste of Autumn" blog of "flour, yeast and fantasy."