2 ripe pears, peeled and cut into spears in eighths
100 g semisweet or 70% chocolate
1 piecrust
2 eggs, beaten
1 stick of butter, melted
¾ cup of almond meal/flour (Bob’s Red Barn Mill brand)
1 c. powdered sugar
Instructions
Preheat oven to 375F. Unroll the pie crust into a round, 11 inch tarte pan. Pierce the crust on the bottom several times with a fork.
Melt the chocolate in a bowl in the microwave until smooth, 30 seconds at a time, mixing after each heating. Pour over the piecrust and spread gently with a rubber spatula.
In a bowl, mix the almond meal, the powdered sugar, the butter and two beaten eggs until just blended. Pour over the chocolate covered pie crust. Arrange pear spears on top of batter.
Bake approximately 45-55 minutes. Check to make sure center is set and cooked through before removing from oven.
Originally Submitted
2/13/2012
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