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.
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 chillies 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.
combinations of chocolate and chili pepper, see also
white chocolates with pepper.