- Desserts
- MEDIUM
- 110 min
Pear and Chocolate Tart with Fresco Spalmabile
300 g chocolate biscuits
50 g blanched almonds
180 g butter
80 g extra dark chocolate
1 Abate pear (about 300 g)
1 Williams pear (about 200 g)
300 g Nonno Nanni Fresco Spalmabile
150 g low fat yogurt
7 tablespoons granulated sugar
cinnamon
1 lemon
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Method
Process the biscuits in a blender until they are finely crumbled. Toast the almonds in the oven for 5 minutes at 160°C and coarsely chop them into pieces.
Melt the butter on low and let it cool for a few minutes before adding the biscuits; mix well to moisten.
Pour the mixture into a springform pan and smooth it out. Refrigerate for 30 minutes.
Peel the Abate pear and cut into pieces about 1.5cm in size. Put them in a pan with a tablespoon each of cinnamon and sugar and cook on low for about 5 minutes, stirring continuously. Remove from the heat and let cool.
In a bowl, combine the Fresco Spalmabile, the yogurt and 6 tablespoons of sugar. Mix, first with a spoon and then with a whisk, until the mixture is soft and smooth.
Use a knife to cut the chocolate into small shavings. Add the cooled pears, with their cooking juice, the chocolate and the prepared cream. Stir well to combine all the ingredients and refrigerate for 10 minutes.
Spread the Fresco Spalmabile on the biscuit crust, smooth it out and refrigerate for at least two hours.
Wash the Williams pear, cut into 4 pieces and remove the core. Cut each piece into thin slices, sprinkle with a few drops of lemon juice to prevent them from turning black.
Finally, decorate the top of the tart with the pear slices and a few chocolate shavings.
Enjoy!
Thanks to Roberta, author of the blog RobySushi for this new take on the traditional Chocolate and Pear Tart, with a special ingredient: Fresco Spalmabile!
Fresco Spalmabile
