Mix the flour with
the butter, 1 egg yolk and 50 gram sugar and knead to a dough. Roll
it out on a floured board and line a round cake tin with it. Sprinkle
the chocolate on the dough and arrange the pear slices on the chocolate.
Beat the remaining egg yolks with the remaining sugar and the cream
and pour this over the pears. Bake the pie 10 minutes in the oven at
200 degrees Celsius, lower the temperature
to 175 degrees Celsius and bake
20 minutes more.
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Start one day beforehand
by adding the oil to the chili peppers. Store in a dark place. The next
day, mix the flour, almond paste, 50 gram sugar, 100 gram butter and
1 egg and knead to a dough. Roll it out and put it in a round oven tin.
Put in the fridge for two hours. Bake blind for 20 minutes at 180 degrees
Celsius. In the mean time, split one egg, and add the egg yolk to the
remaining 3 eggs. Beat the eggs for one minute with the rest of the
sugar. Melt the rest of the butter with the chocolate and add this to
the eggs. Sieve the oil, throw the chilies out and add the oil to the
chocolate. Pour this mixture into the pie and bake the pie 15 minutes
more. Dust with icing sugar.
For combinations of chocolate
and chili pepper, see also
chocolate chili truffles
and white
chocolates with pepper.
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