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Pear and Chocolate Tart

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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.

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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://recipesbyliza.com/pear-and-chocolate-tart/