The PEAR AND CHOCOLATE TART is a true classic of pastry in a modern version. Simple yet delicious, it is perfect to serve both as an after-dinner dessert and as a sweet able to brighten any moment of the day. It’s easy to make and, although it requires a few separate preparations, it’s really within everyone’s reach if you follow the recipe, which will accompany you step by step with lots of images.
The goodness of this dessert lies in the well-tested combination of chocolate (here in a double version, in the cocoa shortcrust pastry and in the super-indulgent ganache) and pear, included inside the tart and, even crunchier, in the decoration.
The crisp shortcrust, the soft and enveloping cream and the fresh, crunchy pear, skillfully combined, create a wonderful dessert — one of those you savor with your eyes closed, enjoying every bite with emotion, hoping it never ends.
CHECK OUT OTHER DELICIOUS PEAR DESSERTS:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 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
- 5 1/3 tbsp unsweetened cocoa powder
- 1 pinch salt
- 10 tbsp butter
- 5/8 cup sugar
- 1 egg (medium, at room temperature)
- 1 egg yolk (medium, at room temperature)
- 4 pears Abate pears (fairly firm)
- 2 tbsp brown sugar
- 1 tbsp rum
- 1/2 cup heavy cream
- 5.6 oz dark chocolate (70%)
- 1 pear Abate pear
- 1 tbsp sugar
- Half glass water
- Half tsp ground cinnamon
Tools
- 1 Bowl
- 1 Tart pan 8 in
- 1 Skillet
- 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 bowl of a stand mixer place the sifted flour and cocoa 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 by pinching it with your fingertips until you get a sandy texture.
Add the whole egg and the yolk and quickly bring together until you obtain a homogeneous dough. Wrap it in plastic wrap and place it in the fridge to firm up for at least 30 minutes.
Roll the shortcrust pastry to a thickness of 3 mm (about 1/8 in). Line a pan with a diameter of 8 in, preferably with a removable bottom, and prick the base with the tines of a fork.
Cover it with parchment paper and fill it with dried chickpeas.
Bake in a preheated static oven at 356°F for 15 minutes. Then remove it 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 them into cubes. Put them in a skillet with the sugar and rum. Transfer to the heat and let cook over medium heat for 10 minutes or until they soften and take on a slight color.
Remove from the heat and let cool.
Meanwhile prepare the GANACHE. Finely chop the chocolate and set aside. Heat the cream without bringing it to a boil, then add the chocolate, let it melt completely and let it cool slightly.
Arrange the pears on the bottom of the tart, level with a spoon and pour the chocolate ganache over them, distributing it evenly.
Pour the chocolate ganache and spread it out evenly.
Transfer the tart to the fridge until the chocolate becomes dull.
To decorate the tart, cut the pear into cubes and sauté it in a skillet with the sugar, water and cinnamon for 10 minutes or until it has dried out.
Let it cool and arrange it on the dessert.
When serving the PEAR AND CHOCOLATE TART, leave it at room temperature for 15 minutes so the ganache can soften.
