INGREDIENTS for 6 mini-cake of 10 cm of diameter

A ready dough or to prepare the pastafrolla dough
300 gr flour
180 butter
3 egg yolks
125 gr powdered sugar
Vanilla or twist of lemon
Salt

1 pear
60 gr of 60% dark chocolate 
Powdered sugar and strawberries for decoration

If you don't have a ready dough, prepare pastafrolla as follows. Crumble butter and flour quickly; then add sugar, flavours and salt. At the end 3 egg yolks. Mix the dough quickly. Rest the dough for at least 1 hour into the fridge. Once ready, or if you have the ready dough, butter the little cake tins and grate the dough coating the base of the cake tins. Cover with little pieces of dark chocolate, then pear and at the end other grate dough. Put into oven at 180°C (356°F) for about 20 minutes (verify cooking and colour of the cake). Pop out and serve them preferentially warm with powdered sugar and strawberries.