Pear and Chocolate Tart is an elegant dessert that beautifully pairs the natural sweetness of ripe pears with rich, velvety chocolate in a crisp, buttery crust. It’s the kind of treat I love to make when I want something that looks impressive but comes together with simple, wholesome ingredients.
Why You’ll Love This Recipe
I love this tart because it blends the fruitiness of pears with the indulgence of dark chocolate, creating a perfectly balanced dessert. The textures are just right—from the flaky tart shell to the smooth chocolate filling and tender poached or sliced pears on top. It’s refined enough for dinner parties but cozy enough to enjoy on a quiet afternoon with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the tart crust:
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All-purpose flour
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Unsalted butter, cold and cubed
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Granulated sugar
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Egg yolk
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Ice water
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Salt
For the chocolate filling:
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Dark or semi-sweet chocolate, chopped
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Heavy cream
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Egg
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Vanilla extract
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Butter
For the pears:
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Ripe but firm pears (such as Bosc or Anjou)
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Lemon juice
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Optional: sugar, cinnamon, or a splash of vanilla for poaching
Directions
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Make the crust: I blend the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs. I add the egg yolk and just enough ice water to bring it together into a dough. I wrap and chill it for 30 minutes.
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I roll out the dough and press it into a tart pan. I prick the bottom with a fork, then blind bake it at 375°F (190°C) for about 15 minutes. I remove the weights and bake for another 5–7 minutes until golden.
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Prepare the pears: I peel and halve the pears, removing the core. I either leave them raw if very ripe, or gently poach them in water with lemon juice and optional sugar or vanilla until just tender. I let them cool and slice thinly.
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Make the chocolate filling: I heat the cream until steaming, then pour it over the chopped chocolate. I stir until melted and smooth, then mix in the butter, vanilla, and egg.
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I pour the chocolate mixture into the baked crust and gently arrange the sliced pears on top.
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I bake at 350°F (175°C) for 20–25 minutes, until the filling is just set and slightly puffed.
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I let the tart cool completely before serving. It’s delicious chilled or at room temperature.
Servings and timing
This recipe serves 8.
Prep time: 30 minutes
Cook time: 45 minutes
Chill time: 30 minutes
Total time: About 1 hour 45 minutes
Variations
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I drizzle the finished tart with caramel or dust it with powdered sugar.
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I add a splash of pear liqueur or almond extract to the chocolate filling for extra depth.
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I use puff pastry for a quicker, rustic-style tart.
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I swap dark chocolate for milk chocolate if I want something milder.
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I add chopped toasted hazelnuts or almonds to the crust for a nutty twist.
Storage/Reheating
I store the tart in the fridge, covered, for up to 3 days. It can be enjoyed cold or brought to room temperature before serving. I don’t recommend reheating it, as the texture is best when served cool or slightly chilled.
FAQs
Can I make the tart crust ahead of time?
Yes, I often prepare the dough a day in advance and keep it chilled until ready to bake. The baked crust can also be stored for a day before filling.
Do I have to poach the pears?
Not necessarily. If the pears are very ripe, I slice them raw and let them soften while baking. Poaching is useful if I want to add extra flavor or soften firmer fruit.
What’s the best chocolate to use?
I prefer 60–70% dark chocolate for richness without bitterness. Semi-sweet also works well for a slightly sweeter filling.
Can I freeze this tart?
I don’t recommend freezing it once baked, as the texture of the filling and pears can change. But the crust dough can be frozen before baking.
Can I make this tart gluten-free?
Yes, I use a gluten-free flour blend for the crust. The filling and topping are naturally gluten-free.
Conclusion
This Pear and Chocolate Tart is a beautiful, satisfying dessert that’s both simple and sophisticated. I love how the rich chocolate and sweet pears come together in every bite, and the flaky crust brings it all together. Whether for a holiday, dinner party, or just because, this tart is a showstopper that’s always worth making.
PrintPear and Chocolate Tart
Pear and Chocolate Tart is an elegant dessert that beautifully pairs the natural sweetness of ripe pears with rich, velvety chocolate in a crisp, buttery crust. It’s the kind of treat that looks impressive yet comes together with simple, wholesome ingredients.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: About 1 hour 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: European/French‑inspired
- Diet: Vegetarian
Ingredients
- For the tart crust:
1 ¼ cups all‑purpose flour
¼ cup granulated sugar
¼ tsp salt
8 tbsp (1 stick) unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp ice water - For the chocolate filling:
6 oz dark or semi‑sweet chocolate, chopped
½ cup heavy cream
1 egg
1 tsp vanilla extract
1 tbsp butter - For the pears:
3–4 ripe but firm pears (such as Bosc or Anjou)
1 tsp lemon juice
Optional: 1–2 tbsp sugar, ½ tsp cinnamon or 1 tsp vanilla for poaching
Instructions
- Make the crust: In a food processor (or by hand) combine flour, sugar and salt. Add the cold butter cubes and pulse (or cut with a pastry cutter) until mixture resembles coarse crumbs. Add egg yolk and ice water a tablespoon at a time until dough just comes together. Flatten into a disk, wrap and chill for at least 30 minutes.
- Roll the dough out on a lightly floured surface and fit it into a tart pan with a removable bottom. Trim and crimp the edges. Prick the base with a fork. Chill another 10–15 minutes.
- Pre‑bake the crust: Preheat oven to 375 °F (190 °C). Line the crust with parchment and baking weights (or beans) and bake for about 15 minutes. Remove weights and parchment and bake 5–7 minutes more until just golden. Remove from oven and reduce heat to 350 °F (175 °C).
- Prepare the pears: Peel, halve and core the pears. (Optional) Poach the pears in water with lemon juice, sugar, vanilla or cinnamon for 5–10 minutes until just tender; drain and cool, then slice thinly. If skipping poach, simply slice pears thinly and toss with lemon juice to prevent browning.
- Make the chocolate filling: In a small saucepan heat the cream until just steaming. Remove from heat and pour over chopped chocolate, stirring until smooth and melted. Stir in butter and vanilla. Whisk in the egg until fully combined.
- Assemble the tart: Pour the chocolate filling into the prebaked tart shell, smoothing the top. Gently arrange the pear slices on top of the chocolate filling in a decorative pattern.
- Bake at 350 °F (175 °C) for 20–25 minutes, until the filling is just set (slight wobble in center is okay). Let the tart cool completely (ideally overnight) before removing from pan and slicing.
- Serve at room temperature or slightly chilled. Optional: drizzle with caramel sauce or dust with powdered sugar.
Notes
- The tart crust dough can be made ahead and kept chilled or frozen for up to 2 weeks.
- Using pears that are not overly ripe ensures they hold shape when baked and deliver a firm texture alongside the chocolate.
- Choose a good quality dark chocolate (60‑70% cocoa) for best depth of flavor; semi‑sweet works too if you prefer it sweeter. :contentReference[oaicite:0]{index=0}
- For a nutty twist, you can add ¼ cup finely ground almonds (almond meal) to the crust or sprinkle toasted slivered almonds on top after baking. :contentReference[oaicite:1]{index=1}
- The tart tastes even better the next day as the flavors meld—store loosely covered at room temperature or refrigerated (bring to room temp before serving).
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: ≈ 380
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
