In the food processor, combine the flour, sugar, salt, cocoa, and butter. Process for a few seconds and add the coffee. Form a ball and refrigerate for half an hour.
Remove the dough from the refrigerator and roll it out on parchment paper with a rolling pin.
Place the dough in a tart pan and press the edges with your fingers.
Cover with aluminum foil and place beans on top. Bake in the oven for 15-20 minutes. Remove the foil and beans.
In a saucepan, combine the water, wine, sugar, lemon juice, and orange juice. Add the peeled and halved pears over medium heat. Cook for 20 minutes until soft but firm. Let cool in their juice.
Chop the chocolate into equal pieces and place in a microwave-safe bowl along with the cream. Heat for 30 seconds at a time, stirring to ensure it doesn't burn. Repeat until completely melted and mixed. Let it cool.
In the blender, combine the eggs, ¼ cup of sugar, vanilla, and 2 pears cut into pieces. Blend until it forms a batter and add the melted chocolate. Mix well.
Pour the mixture over the tart and bake for 30 minutes, until it sets like a custard. Remove from the oven and cool.
Dry the remaining two pears and cut them lengthwise. Arrange the slices in a circle around the tart.
Cut the other two pears horizontally and form a flower in the center of the tart.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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