Short crust pastry:
- 350 g Küchenmeister wheat flour T405
- 22 g cocoa powder
- 170 g sugar
- 225 g butter
- 1 egg
- 2 cans of pears
- 1 L milk
- 2 packets vanilla pudding powder
- 80 g sugar
- 50 g chopped almonds
- 25 g grated chocolate
Create a short crust pastry dough using the dough ingredients. Wrap the dough in cling film, and refrigerate for 30 minutes.
Following the pudding package instructions, cook the pudding using the milk, pudding powder and sugar. Cover the pudding and allow to cool. Stir the pudding occasionally to stop a skin from forming.
Drain the pears and cut into slices.
Roll out the dough. Place the dough on a lined baking sheet, and form a thin edge. Spread the pudding evenly on top. Evenly distribute the pears on top, and sprinkle with the almonds.
Bake for 70 minutes at 180°C (over/under heat). Take the cake out of the oven and allow to cool. Sprinkle the cooled cake with grated chocolate.