PEAR and chocolate tart (Crostata di pere e cioccolato)

Knead flour, sugar, eggs, soft butter and yeast, fast with his hands. It forms a homogeneous mass, beautiful cover him/her with a towel and let rest in refrigerator for at least half an hour.

Meanwhile prepare the cream, egg and two red 4 tablespoons sugar. Works well and add the cream, then put everything on a moderate flame stirring constantly as a pudding. When it is almost to a boil, add the chopped chocolate and melt, stirring constantly.

Then resume the pastry from the refrigerator and cut two-thirds for the Fund; a third will serve to cover the cake. Stendila with a rolling pin directly on parchment paper so as not to break the dough. Put it in a pan and slightly pit the dough with a fork.

Add the chocolate cream and bake at 200° C for about an hour. Then remove the battery from the oven and cool flaw; Add curls of chocolate and pears into wedges, previously made with water and sugar.