Chocolate and pear tart

A super tasty breakfast! Here is one of the uses of the pastry: how to say ... words to describe it would not be enough!

Ingredients:
pastry
2 heaping ttbsp of chocolate cream Cioccolato Italiano
Half pear williams
½ cup rum
a pinch of cinnamon
orange peel
powdered sugar for garnish

Procedure:
Line the buttered mold with pastry to about 5mm thick. Apart peel the pear, cut it up into thin slices, and soak in the rum and cinnamon. Mix the orange peel with the cocoa cream. Prick the pastry with a fork, pour the chocolate cream and level. Arrange the drained pears on cocoa cream and bake at 180° for 20 minutes.
Cool and unmold.