Chocolate and pear tart with Vincotto Ingentilito
One of the most popular and delicious cake since ever with a special touch of tradition: Bon appétit!!
300 gr of white flour
300 gr of sugar
250 gr of melted butter
150 gr of shucked walnuts
3 or 4 ripe pears
1 sachet of vanillin
1 sachet of baking yeast (for desserts)
4 tbsp of chocolate powder
50 ml of Vincotto Ingentilito
Wash, peel and cut in thin slices the pears; let them marinate in the Vincotto Ingentilito for about 10 minutes. Whisk the eggs with the sugar and add melted butter at room temperature. Mix everything together and add flour, vanillin and yeast previously sifted; keep on mixing until the dough becomes smooth.
Pour half of the mix in a buttered baking tray, put the pears on top, the walnut kernels; sprinkle the chocolate powder on top. Pour the remaining mix. Bake it for 30 minutes in at temperature of 180°C.