Chocolate pear tart with meringue

Name: Chocolate pear tart with meringue
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 1 can(s) (850 ml) Pears; 150 g Dark chocolate coating; 4 Eggs (Gr. M); 125 g soft butter/margarine; 100 g + 125 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Flour; 50 g Cornstarch; 1 (15 g) heaped tablespoon cocoa; 7-10 Tbsp 1/2 P. Baking powder; 3 TABLESPOONS Milk; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
1 can(s) (850 ml) Pears
150 g Dark chocolate coating
4 Eggs (Gr. M)
125 g soft butter/margarine
100 g + 125 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Flour
50 g Cornstarch
1 (15 g) heaped tablespoon cocoa
7-10 Tbsp 1/2 P. Baking powder
3 TABLESPOONS Milk
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Drain the pears. Coarsely chop the chocolate coating, melt 100 g in a hot water bath. Cool down for about 5 minutes.
2
Separate two eggs. Cream fat, 100 g sugar, vanillin sugar and 1 pinch of salt. Gradually add the liquid chocolate coating, then 2 egg yolks and 2 eggs separately. Mix flour, starch, cocoa and baking powder, alternating with the milk and stir in briefly. Spread into the mould
3
Place the pear halves on the dough with the curvature facing upwards and press them in lightly. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see oven manufacturer) for approx. 30 minutes
4
Beat 2 egg whites and 1 pinch of salt until stiff, adding 125 g sugar. Spread the hot cake in waves, leaving about 1 cm free at the edge. Continue baking for about 25 minutes. Cool down in the tin
5
Melt 50 g chocolate coating. Spoon onto the cake and let it dry. Dust with icing sugar