For the pear tart with whole wheat flour, first separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix egg yolks, honey, oil and lemon zest until foamy.
Stir in the cherry rum and flour. Carefully fold in the beaten egg whites and pour the mixture into a greased and floured springform pan (diameter 20 cm).
Cut the pear into slices, spread on the dough and sprinkle with lemon juice. Bake at approx. 170 °C, let cool and decorate with chocolate sauce.