The CHOCOLATE AND PEAR CRUMBLE is a sumptuous dessert with a crunchy casing and a creamy, chocolate-rich heart, ideal for many occasions — either as a snack at teatime or as an after-dinner dessert. Its chocolaty goodness makes it especially popular with kids (and with anyone who is young at heart!).
While pairing pears with chocolate is a classic in pastry, the real novelty of this dessert lies in the contrasting textures: a crisp shortcrust-like crumble, a chocolate custard similar to a pudding, and the juicy pear, which adds a fresh element and makes every bite pleasant. In short, a well-thought-out, indulgent yet simple dessert — perfect whenever you want to see your loved ones smile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8-10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1/3 cup almonds
- 1 1/4 tsp baking powder (for cakes)
- 3/4 cup granulated sugar
- 1 pinch salt
- 1/2 cup butter (cold)
- 1 egg (medium at room temperature)
- 1 cup milk
- 2 egg yolks
- 1/3 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 1.8 oz dark chocolate (60–69%)
- 1.5 lbs Abate pears (or Conference pears)
- 2.8 oz granulated sugar
- 1 tsp vanilla extract
- 1 tbsp dark chocolate chips
Tools
- 2 Bowls
- 1 Small saucepan
- 1 Skillet
- 1 Pan
PREPARATION CHOCOLATE AND PEAR CRUMBLE
In a bowl place the sifted flour and baking powder, the almonds ground to a flour or almond flour, a pinch of salt and the sugar. Mix the dry ingredients and add the cold butter cut into pieces. Work quickly until you obtain a sandy mixture.
Finally add the egg and incorporate it. Shape into a ball, wrap it in plastic wrap and transfer to the refrigerator to firm for 30 minutes.
Place the milk in a small saucepan and gently heat it until almost boiling. Meanwhile, quickly whisk the yolks with the sugar and the cornstarch by hand until smooth and homogeneous.
Pour the hot milk in a thin stream over the eggs, stirring continuously, then return the mixture to the heat and cook over low heat until thickened. Add the broken dark chocolate and melt it, stirring with a whisk.
Mix everything well, transfer to a bowl and cover with plastic wrap, placing the wrap directly on the surface. Let cool at room temperature.
Peel and core the pears. Cut them into cubes and place them in a skillet. Add the sugar and vanilla extract and mix.
Put over the heat and cook for 15 minutes over low heat. When the pears have softened and some liquid has evaporated, turn off the heat and let cool.Butter an 8 7/8×8 7/8 in pan, and line the base and sides with most of the crumble dough, reserving a portion for the topping. Pour in the softened chocolate custard and level it. Then cover with the pears and press them down well. Finish with the remaining crumble pieces and the chocolate chips.
Bake the chocolate and pear crumble in a conventional oven at 356°F for 30–35 minutes. Once golden on top, remove from the oven and let cool completely before removing from the pan.
Serve cut into squares.
STORAGE
The chocolate and pear crumble keeps well in the refrigerator, well covered, for 3 days.
