- pastry for 1 crust
- 1 cup heavy cream
- 3/4 cup ricotta
- 1/4 cup sugar
- 2 tsp vanilla
- 2 pears, peeled and sliced
- 1 cup chocolate, melted
Blind-bake pastry. Cool
Spread 3/4 cup melted chocolate on top of cooled crust. Set aside.
Mic whipped cream, ricotta, sugar, and vanilla in mixing bowl. Whip until stiff peaks. Spread on top of chocolate.
Top with thinly-sliced pears.
Drizzle with remaining chocolate.
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