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Pear and Chocolate Tart


Ingredients

1 shortcrust pastry crust

1 shortcrust pastry crust

6 ½ ounces 70% dark chocolate, chopped

6 ½ ounces 70% dark chocolate, chopped

1 ½ cups ground almonds

1 ½ cups ground almonds

2 eggs

2 eggs

½ cup superfine sugar

½ cup superfine sugar

6 ½ tablespoons butter, softened

6 ½ tablespoons butter, softened

3 pears – peeled, cored, and quartered

3 pears – peeled, cored, and quartered

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.

Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.

Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).

Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).

Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.

Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.

Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.

Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.

Arrange pears on top of the tart by pressing them into the chocolate mixture.

Arrange pears on top of the tart by pressing them into the chocolate mixture.

Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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