Pear and chocolate tart

First prepare theshortcrust pastry . In a bowl mix the flour , vanilla and sugar . Then add the cold butter from the refrigerator cut into cubes and start kneading with your fingertips to obtain a sandy mixture. Then add the eggs and finish kneading as quickly as possible. Form a loaf, wrap it in cling film and let it rest in the refrigerator for at least an hour.

In the meantime, prepare the chocolate custard . Heat the milk in a saucepan until it almost comes to the boil.

In a separate saucepan, mix the egg yolks with the sugar and flour until you obtain a cream. Then slowly pour in the milk , stirring with a whisk to prevent the formation of lumps and put everything back on the heat. Cook until the cream has thickened, stirring often. It will take about ten minutes.

Chop the dark chocolate with a knife and add it to the cream, stirring until it has melted. Immediately cover with cling film and leave to cool.

Once these two preparations are ready, take the pastry from the fridge and roll it out between two sheets of baking paper until it is half a centimeter thick. Transfer it into a 24 cm tart mold, keeping the bottom sheet of paper or buttering and flouring the mold itself.

Remove the excess edges, prick the bottom with the tines of a fork and pour in the custard , making sure it is very cold. Peel the pears , core them and divide them into 8. Distribute them on the cream in the way you prefer.

Cook in a preheated static oven at 180°C for 30-35 minutes . Let it cool completely before serving.