A classic recipe revisited with a Ligurian twist: a dessert loved by adults and children alike with a special aroma and the flavor of Genoese Basil DOP.
Ingredients
Shortcrust pastry
- 300 g of flour
- 150 g of butter
- 120 g of sugar
- 2-3 egg yolks
- A pinch of salt
- A spoonful of vanilla baking powder
- 15 leaves of Genoese Basil DOP
- Grated lemon zest to taste
Stuffed
- 200 g of 70% dark chocolate
- 150 ml of fresh cream
- 70 g of sugar
- 1 egg
- 2 pears
Procedures
Shortcrust pastry
Mix the softened butter with the sugar, lemon zest, and basil leaves, then add the egg yolks and a pinch of salt. Stir in the flour and baking powder, and knead for a few minutes. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Then, roll out the shortcrust pastry between two sheets of parchment paper, grease the pan, and transfer it to the prepared pan.
Stuffed
Heat the cream in a saucepan and turn off the heat, then stir in the chocolate until completely melted, then add the sugar until smooth. Beat an egg and fold it into the mixture, then pour it over the crust. Arrange the pear slices, cut into thin wedges, and bake the cake at 180°C (350°F) in a preheated oven for about 35 minutes. Once baked, garnish with Genoese DOP basil leaves.
