Buckwheat tarte with frangipane and caramelised pears

Add the two flours, the pinch of salt and the cold butter and knead everything together. When you obtain very fine crumbs, add the sugar and continue kneading. Finish with the egg yolks until the shortcrust pastry is well compacted.

Transfer to a flat surface and compact the dough, flatten it slightly and wrap it in cling film. Let it rest in the fridge for two hours.

Grease and flour the tart mould. Roll out the shortcrust pastry into a thin disc about 3 mm thick and gently place it in the mould, make sure the edges are well adhered and remove the excess. If you use a micro-perforated ring, just butter it, without flour. Create the base with the ring itself and then the webbing that will act as the edge.

To prepare the frangipane: using an electric whisk, cream the soft butter (not melted) with the sugar until it becomes creamy and light.

Incorporate the eggs and knead for a couple of minutes. Add the almond flour and 00 flour and mix well.

Cut the chocolate into very fine flakes. Add the flakes to the mixture, stir it well with a spatula to incorporate it well. Set aside covered with foil, in a cool place if possible.

In a large saucepan, place the peeled and roughly diced pears together with the sugar. Cook over medium heat until caramelised. They are ready when they have softened and the sugar shrinks to a non-liquid consistency. It is important not to have pears that are too floury or ripe, otherwise they will be pureed. Transfer to a large baking dish and allow to cool.

Composition: on the base of the tarte, place the mulberry compote, it must be a veil, not overpowering. Continue with the frangipane cream, levelling it evenly, and finally the caramelised pears, which must cover the whole area.

Bake in a preheated, static oven at 180° for about 40 minutes in the lowest part of the oven. Once the tarte has cooled, garnish it with more dark chocolate chips and crumbled macaroons.