Chocolate Pear Tart combine delicious ingredients to make a perfect tart. You’ll love it’s simplicity and you’ll love the taste!
I had a few pears sitting in my fruit bowl the other day.
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.
Chocolate Pear Tart – warm or cold?
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.
Chocolate Pear Tart Recipe
- 6 oz softened butter (170 grams/1 ½ sticks)
- ¼ cup castor sugar superfine
- 1 egg yolk
- 2 cups plain flour all purpose
Chocolate, Hazelnut and Pear Filling
- 7 oz butter (200 grams/1¾stick)
- ½ cup castor sugar superfine
- ½ cup dark brown sugar
- 3 eggs beaten
- 2 cups ground hazelnuts
- 2 tablespoons plain flour all purpose
- 1 tablespoon frangelico (optional, but nice!)
- 3½ oz dark chocolate melted (approx ½ cup)
- 2 ripe but firm pears
icing sugar for dusting
- Butter or spray with non stick spray a 9in/ 23cm 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.