Start by preparing the pears: wash, peel, and dice them, then transfer them to a pan with the sugar and let them cook over medium/low heat until they are very soft and have released their juice. Once ready, set them aside.
For the cream, dissolve the cornstarch and sugar in a small saucepan, add the milk, and stir. Place the saucepan on the heat and cook the cream until it thickens. Remove from heat, add the chopped chocolate, stir, cover with plastic wrap, and let it rest first at room temperature, then in the fridge.
To prepare the pastry, in a small bowl, combine the egg substitute powder with water. Then, pour the mixture into a container and add the oil, sugar, and vanilla extract, mix, and gradually add the flour and baking powder, continuing to mix with your hands until you get a smooth and compact dough.
Proceed to form the tart: roll out 3/4 of the pastry to a thickness of 0.5 cm, transfer it to a tart pan (20 cm), prick the base with a fork, add the pear filling, and finally the chocolate cream, leveling the surface well.
Roll out the remaining pastry, cut strips 1.5 cm wide, and place them over the cream to form a lattice.
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for 5 days.
It is recommended to serve the tart at room temperature or slightly warmed.
Italia
| Energy (kcal) | 230.29 |
| Carbohydrates (g) | 33.42 |
| of which Sugars (g) | 19.06 |
| Fat (g) | 8.83 |
| of which Saturates (g) | 3.56 |
| Protein (g) | 5.04 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.08 |
