PEAR and chocolate frangipane tart

Ingredients:

• 70 g of butter

• 1 egg

• 1 beautiful c. to rum.

• Sugar ice

• 1 sanded paste

• 10 demi-poires in syrup

• 70 g almond powder

• 70 g of powdered sugar

• 1 c. in U.S. domed cocoa powder of Van Houten

Preparation:

Prepare a pie sanded paste background. The not cook, book.

Drain the demi-poires in syrup. Book.

In a bowl, put the almond powder, sugar, cocoa powder and butter previously melted Flexy .

Beat vigorously with a spatula: all must be creamy.

Add the egg. Mix again and then add the rum.

Ask your mold to pie on a perforated plate and go for it also in the mold to pie dough. Pour the cream of almond chocolate on the bottom of pie. With the help of a soup spoon spatula divide it evenly.

Cut the demi-poires in thin strips and drag in Star in the cream of almonds chocolate with a spatula. Greased - the and push them through the cream.

Bake in the oven at 190 ° C (th.6/7) for 30 minutes.

Out of the oven and allow to cool. Démoulez and sprinkle icing sugar.

You can accompanied who the pie with a chocolate sauce.