Chocolate pear pie.

DI Chiara Maci | 30 Apr 2018


A tasty combination for a super breakfast or snack.

The smell of the pastry blends perfectly with chocolate cream and with sweetness of pears.



1 jar of dark chocolate

2 pears

For the shortcrust pastry

280g flour 00

100g sugar

1 big whole egg

1 big yolk

80g peanut oil (or very light olive oil or sunflower oil)

1 teaspoon of baking powder

One untreated lemon zest (as much as needed)

1 pinch of salt


– Break the whole egg into a bowl and mix it with the yolk, sugar, a pinch of salt and oil.

– Sift flour with baking powder and add them gradually, continuing to knead. You shall get an elastic dough.

– Flour the countertop and spread the dough with a pin.

– Cover the selected mould (previously buttered and floured) with the butterfree shortcrust pastry.

– Fill it with chocolate cream (I used some leftovers and I made a mix with dark chocolate and orange flavored chocolate)

– Garnish with pears cutted into thin slices and dust with a little sugar.

– Cook in preheated oven at 180c in static mode for 30/40 minutes, until golden brown.

Photo By Giulia Gattiglia
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