To make the dough, beat the butter with the sugar until fluffy, then add part of the beaten egg and the flour, mixing to form a smooth dough, and shape into a ball that is refrigerated for 30 minutes. Since the size of the eggs varies, add them gradually, and you may not use all of it.
Grease and flour a 26 cm diameter tart pan.
Melt the chocolate with the 2 tablespoons of butter in a double boiler and let cool slightly.
Peel the pears and cut them in half, remove the core, and make parallel cuts on top.
Preheat the oven to 350ºF.
Take the dough out of the refrigerator and roll it out with a rolling pin between 2 sheets of wax paper sprinkled with flour, cool it a little again if necessary, then peel off the paper and place it in the mold, trimming the excess.
Arrange the pears on top of the dough and sprinkle with the cookie crumbs.
Beat the egg whites until stiff peaks form with 1/4 cup of sugar and set aside.
In a separate bowl, beat the egg yolks with the remaining sugar, add the Amaretto and the melted chocolate with the butter. Gently fold in the egg whites using a spatula.
Pour the mixture over the tart and bake for 45 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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