The PEAR AND CHOCOLATE TART is a real pastry classic with a modern twist. Simple and delicious, it’s perfect to serve both as an after-meal dessert and as a sweet treat to cheer any moment of the day. It’s easy to make and, even if it requires a few separate preparations, it’s really doable for everyone as long as you follow the recipe, which will guide you step by step with many pictures.
The goodness of this dessert lies in the time-tested combination of chocolate (here in two forms: in the cocoa pastry and in the indulgent ganache) and pear, included inside the tart and, even crunchier, in the decoration.
The crisp pastry, the soft and enveloping cream, and the fresh, crunchy pear, skillfully combined, create a wonderful dessert — one you savor with your eyes closed, enjoying every bite with emotion, hoping it never ends.
SEE OTHER DELICIOUS PEAR DESSERTS:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 541.31 (Kcal)
- Carbohydrates 65.64 (g) of which sugars 38.67 (g)
- Proteins 7.16 (g)
- Fat 29.02 (g) of which saturated 14.14 (g)of which unsaturated 8.19 (g)
- Fibers 7.71 (g)
- Sodium 60.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- salt
- 10 tbsp unsalted butter
- 5/8 cup granulated sugar
- 1 egg (medium, at room temperature)
- 1 egg yolk (medium, at room temperature)
- 3 pcs Abate pears (fairly firm (about 1.1 lb total))
- 2 tbsp brown sugar
- 1 tbsp rum
- 1/2 cup heavy cream
- 6 oz 70% dark chocolate
- 1 pc Abate pear
- 1 tbsp granulated sugar
- 1/2 cup water
- 1/2 tsp ground cinnamon
Tools
- 1 Bowl
- 1 Tart pan 8 in
- 1 Frying pan
- 1 Saucepan
- 1 Whisk
- 1 Small bowl
Steps
Making the PEAR AND CHOCOLATE TART is very easy and quick.
In a bowl or in the mixer bowl place the sifted flour and cocoa powder and a pinch of salt. Mix the dry ingredients and add the cold butter cut into pieces and the sugar.
Start working the dough with your hands, pinching it with your fingertips until you obtain a sandy texture.
Add the whole egg and the yolk and mix quickly until you obtain a homogeneous dough. Wrap it in plastic wrap and place in the fridge to firm up for at least 30 minutes.
Roll the pastry to a thickness of 3 mm (about 1/8 in). Line a pan with a diameter of 8 in, preferably with a removable base, and prick the base with the tines of a fork.
Cover it with parchment paper and fill it with dried chickpeas (or pie weights).
Bake in a preheated conventional oven at 356°F (180°C) for 15 minutes. Then remove from the oven, remove the chickpeas and parchment paper and continue baking for another 10 minutes.
Once ready, remove from the oven and let it cool completely before unmolding.
Peel the pears, core them and cut into cubes. Place them in a frying pan with the sugar and rum. Put over the heat and cook over medium heat for 10 minutes or until they soften and take on a bit of color.
Remove from the heat and let cool.
In the meantime prepare the GANACHE. Finely chop the chocolate and set aside. Heat the cream without boiling it, then add the chocolate, let it melt completely and allow it to cool slightly.
Arrange the pears on the bottom of the tart, level with a spoon and pour the chocolate ganache over, spreading it evenly.
Pour the chocolate ganache and distribute it evenly.
Transfer the tart to the fridge until the chocolate becomes matte.
To decorate the tart, cut the pear into cubes and sauté it in a pan with the sugar, water and cinnamon for 10 minutes or until the liquid has evaporated.
Let it cool and arrange it on the tart.
At serving time, let the PEAR AND CHOCOLATE TART sit at room temperature for 15 minutes so the ganache can soften slightly.
