Pear (better to prepare them the day before) to peel and slice into halves. Wine mixed with sugar and spices, bring to a boil.

Put in wine pears, boil for 5 minutes, remove from heat. Allow to cool (pears do not remove). From the cooled syrup, remove the pears and boil the syrup for 10-15 min, put it in pear, again boil for 5 minutes Again to cool. In this way the pears are very soft, but with them, it will be convenient to work with.

The basic rule of test preparation: all the ingredients must be COLD! A few hours before kneading the dough you need: sift the flour, mix it with the sugar, the cold butter cut into small cubes. All this can be folded in the bowl of a blender, there also put the attachment, which will become the batter and put it in the refrigerator to cool.

To break the egg with a whisk, add water. Stir until smooth, refrigerate. Then, take out the chilled flour products: flour mixed with oil, to turn into crumbs in a stationary mixer - nozzle K (guitar), with a knife. Manipulation of the test - the minimum required. Pour the egg mix on low speed just to combined with the test.

And... put the dough on a work surface. Knead with your hands, base of the palm rubbing the remaining pieces of butter. Until smooth, quick, dough at any time should not start to stick to the table. If it sticks - so in some point it had overheated.

Baking paper to probility (quite a bit) with flour, put the dough, roll out to a thickness of 2-3 mm (as possible), cover with the other sheet of baking paper and put it in the refrigerator. At least an hour. Chilled and lilianne roll the dough to a thickness of 1 mm (for beginners - 3 mm!), pre-warmed it for 1-2 min until it is slightly warm (for its plasticity)!

Cut a circle, 3-4 cm wider than the bottom of the form. Flip the baking paper with the dough into the form. The form does not need to be lubricated. Excess oil the Foundation of "sit" too much.

Let the dough "settle" in the form of 1 minute. Careful not torn. Then to help his hands tightly pressed to the walls. If the dough warmed up (most likely will) put in refrigerator for 10-15 minutes. To cut off the ends flush with the form, hand slightly bend the sides and smooth out to edges are not ragged. To press again. Prick bottom with a fork. Will look like ready for baking basis.

The basis to lay a film (for the microwave) criss-cross (I ran out and I used a thin Teflon baking sheet!). Fill with rice. I bake 2 basics first not photographed, remembered for a second! Rice to close the edges of the film, put the form in the refrigerator for at least an hour. Preheat the oven to 170S. Put the form in preheated oven, bake the rice until the edges of the bases are brown. Remove, clean the rice, bake for another 10-15 minutes, or until until the entire Foundation would not are Golden. Too much oven is not necessary, there will be bitterness. Allow to cool first on the baking sheet, then carefully place on the grill! He's fragile!

Soak gelatine in wine and pear broth. (According to the instructions on your packet!)

For the ganache: melt the chocolate in a water bath. 100 g of the resulting puree (150 g pear halves connect with 150 g spicy wine syrup. Blend in a blender. Drain!) heat and combine with chocolate (fueling both, we achieve a rather liquid consistency of ganache, which will be convenient to pour out to form an even layer). All stir until smooth, add the butter and liqueur. Stir, until the mixture is smooth and shiny.

Immediately pour into the prepared chilled base. Put in the refrigerator. For comparison, the thickness of the test put a skewer.

50 g of the previously prepared mashed potatoes warm, dissolve the pressed gelatin in it. Add remaining puree. Stir to cool. Cream whip. Mix with the cooled mashed potatoes, gently, but mix thoroughly with a whisk.

Pour tarte flush with the sides, smooth out spatula. Put in freezer for 1-2 hours. (I missed this step, then it was very difficult to cut a beautiful tart!). Pears thinly slice, ideally 1 mm thick, lay out the spiral on top of the cream bavarois (for this cake need to pre-freeze). To add Shine you can use a jelly cake or oiling a hot jam, but you can leave it! Decorate with the spices from the syrup and chocolate.