Chocolate Pear Pie with Green Tea Jelly and Vanilla Cream

For the chocolate pear cake, peel the pears well, quarter them and remove the core, mix with the lemon juice and maple syrup.

Melt chocolate and butter, beat eggs and sugar until foamy. Mix flour with baking powder and cocoa powder. Stir the chocolate into the eggs.

Then alternately stir flour, whipped cream, jam into the eggs. At the end add the rum. Line a 24 cm springform pan with baking paper and pour in the mixture.

Spread the pears on top and bake in a preheated oven at 160 °C for about 50 minutes.

For the green tea jelly, boil water with sugar. Add the green tea bag and let it steep for 5 minutes and boil again.

Soak the gelatine leaves in cold water until soft. Remove from water squeeze well and stir into the green tea. Line a container with plastic wrap and let the jelly cool in it in the refrigerator.

Cut the vanilla pod in half lengthwise and scrape out the pulp. Bring to the boil together with the milk, whipping cream and sugar.

Mix the cornflour with 6 tablespoons of cold water and pour into the gently simmering vanilla sauce, stirring constantly. Simmer for another 3-4 minutes until you can no longer taste the starch.

Cut the lukewarm cake into small pieces, spread some of the custard on a plate, place a piece of cake on top.

Cut the jelly into cubes and spread 4-5 pieces on the plate. Garnish the chocolate pear tart with a mint leaf and

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