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Amaretti Chocolate Pear Tart
By Francine Segan
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Even if you think you can't bake, this tart will come out like a pro's!
Amaretti cookies help create an effortless, foolproof brownie-like pie crust with a rich almond flavor.
8 tablespoons, 1 stick, unsalted butter, room temperature, plus more for pan
40 Amaretti, crisp Italian almond cookies
3 large eggs
3 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi
2 tablespoons cream or milk
2 Bartlett pears, cored and peeled
Preheat oven to 350 degrees F. Brush a 9-inch removable-bottom tart pan with a little butter and set aside.
In a food processor, process the amaretti until very finely ground (You'll get about 1 cup of crumbs). Add the butter and eggs and pulse until well combined.
Melt the chocolate with the cream in a small bowl in the microwave or over a double boiler. Add to the crumb mixture and process until smooth and creamy.
Spread the mixture evenly in the prepared pan.
Slice the pears lengthwise into 1/4-inch-thick slices and arrange them on the chocolate mixture.
Place the pan in the oven and bake until a toothpick inserted in center of cake comes out cleanly, 35 to 40 minutes.
Serve warm.
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