Chocolate Pear Tart combine delicious ingredients to make a perfect tart. You'll love it's simplicity and you'll love the taste!
It's winter here in North Queensland so fruit can live at room temperature. Unlike summer (or autumn or spring) where the heat ruins everything beyond repair. Pears are a fruit I don't really like eating fresh but absolutely love baked up into a cake or tart or some lovely sticky dessert. After asking my facebook friends for suggestions, I got the idea of combining the pears with hazelnuts and chocolate and making a pattern of pears.
It turns out the this Chocolate, Hazelnut and Pear tart is perfect served warm when is a bit gooey in the middle. Wonderful on a cold night when you are curled up on the couch with a blanket and the remote control.
But equally good cold when the filling firms up but the pastry is still tender crisp. Can you describe the taste of really good pastry? It's sort of like a toasted buttery taste, I think.
This part of the world is finally cooling down and winter is a wonderful time to be in the kitchen making tarts and other good things. While we have those couple of weeks of cold weather is the right time for this Chocolate Pear Tart. On the other hand, using cherries or plums in summer would work perfectly. Either way, enjoy.
Made this recipe?
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Chocolate Pear Tart Recipe
- 6 ounces (170 grams/1½ sticks) unsalted butter softened
- ¼ cup granulated sugar (castor sugar)
- 1 egg yolk
- 2 cups (250 grams) all purpose plain flour
Chocolate, Hazelnut and Pear Filling
- 7 oz (200 grams/1¾stick) unsalted butter
- ½ cup granulated sugar (castor sugar)
- ½ cup dark brown sugar
- 3 eggs beaten
- 2 cups ground hazelnuts
- 2 tablespoons all purpose plain flour
- 1 tablespoon frangelico (optional, but nice!)
- 3½ oz (approximately ½ cup) dark chocolate melted
- 2 ripe but firm pears
icing sugar for dusting
- Butter or spray with non stick spray a 10 inch/ 25cm tart tin with a removable base. Preheat oven to 350°F/180°C
- Beat butter and sugar together until combined. Add egg yolk and beat in thoroughly. Stir in flour until it form a soft dough. Don't over mix.
- Roll out the dough between two sheets of non stick baking paper that has been floured. While rolling check that the dough isn't sticking. If so, sprinkle with extra flour.
- The dough should be a about ¼inch or 6mm thickness. You will have a bit of pastry leftover - check in the "recipe notes" for tips on what to do with the extra pastry.
- Use the pastry to line the tart tin.
- If you have time chill for 30 minutes.
Make the filling
- Beat butter and sugars until pale and fluffy.
- Add in eggs, ground hazelnuts and flour. Beat to combine.
- Stir in melted chocolate.
- Spoon into pastry case and smooth out the top.
Prepare the pears.
- Peel pears. Cut in half length ways and scoop out the core. Turn the halves onto their cut side and use a sharp knife to cut parallel the long way down the pear leaving a small amount attached at the tip. Make the slices quite thin that way they will cook through. Repeat with remaining pear halves.
- Fan out the pears and arrange on the tart. Press down lightly.
- Bake the tart for 45 minutes or until firm and the pastry is golden brown.
- Leave to cool. Dust with icing sugar to serve.
- There will be about a quarter of the pastry left. It is delicious so don't waste it. Roll it into small balls. Press an indentation in the middle, fill with jam and bake at 180C (350F) for 12-15 minutes or until golden. If you don't like jam, top the balls with a large chocolate drop or dip into sugar/nuts before baking.
- No Frangelico? Rum or marsala are good. Otherwise leave it out.
- If you have time,toasting the ground hazelnuts will bring out the flavour
- This tart can be prepared up to being filled and then refrigerated overnight. Peel and prepare the pears just before baking.
Nutritional Information Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This tart is delicious ?! Pastry is easy to work with and crisp when baked. Filling is very tasty. This will be my second time making it. Love the recipe. Thanks Cella!
Thanks so much, Mel! I’m glad the tart has worked out so well for you and I appreciate the feedback xx
What a stunning cake! I also have a pear tree in my backyard but they will only be ready in August as I am in Canada. I am definitely pinning this recipe to try. I can't wait ♥
Maria, this tart is wonderful. I’ve made it several times since posting the recipe but I’d love to have a pear tree in the backyard! I don’t think mango would substitute well!
I want this ... Like right now... ? ? Looks so delicious!
Making it this week....love to have you for morning tea!
Beautiful tart . Looks sensational!!!
Ciao Chow Linda
I love this flavor combination. Your tart looks so scrumptious.
Thank you Linda!
This is absolutely wonderful! I love all of these flavors, and they go so well together!
That’s so true, Mimi! I’m about to make another one of these tarts...it’s so popular!
So happy to find you ! Tornero !!!
Whelp, now you've done it. You got me drooling all over my keyboard!! I can't say I've had pear and chocolate together before but it sounds amazing, so does this lovely tart! This would be PERFECT for my cheat day 🙂
Oh yes, Christina, pear and chocolate are amazing together!