Preparation time: 1 hour
Resting time : 2 hours
Baking time : 45 minutes
Beat the butter in a mixing bowl or stand mixer until soft.
Add the icing sugar and hazelnut powder and mix.
Add the egg and mix until a homogeneous consistency is obtained.
Add the flour and mix briefly, then wrap the pastry in cellophane and chill in the refrigerator for an hour.
Press the dough against the edges of the mould with your finger to form a right angle, and slightly raise the edges with your thumb and forefinger.
Place your pastry in the refrigerator for 30 minutes.
Then bake your tart base for 20 minutes at 160 °C.
Chocolate cocoa cream
In the bowl of your mixer or in a mixing bowl, mix the softened butter, sugar, hazelnut powder and cocoa. Add the melted chocolate and the eggs then mix until fully combined.
Put the chocolate cocoa cream in a piping bag and set aside.
Pipe the chocolate cocoa cream into the tart base that you left to cool.
Peel and cut the pears into quarters, place them on your chocolate cocoa cream, then sprinkle with flaked almonds.
Bake again for 25 minutes at 60 °C.
My name is Amel, I am better known as Ma Vie Caramel on Instagram.
I am a pastry lover and in 2017, I created my Instagram account and my blog a few years later www.maviecaramel.fr. www.maviecaramel.fr
I love sharing my passion with greed and authenticity through photography and video.