The chocolate and pear heart tart is a dessert with a delightful taste, where the contrast between the crunchy crust and the softness of the pears and the slightly bitter aftertaste of the chocolate with the sweetness of the filling is well highlighted.
A truly perfect combination that allows you with a few simple ingredients, which you easily have at home, to make a delicious yet refined dessert.
I prepared it for my husband in a romantic heart shape, and its goodness conquered him so much that, since then, I no longer wait for Valentine’s Day to prepare it for him.
You can make it in a heart shape or round, like a normal tart, and then embellish it with the decorations you prefer.
The only recommendation I make is to make this chocolate and pear tart the same day you want to offer it to your love.
Indeed, on the first day, this dessert gives its best; in the following days, it will still be excellent, only the fresh fruit in the filling will tend to soften it.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 414.30 (Kcal)
- Carbohydrates 61.31 (g) of which sugars 31.63 (g)
- Proteins 6.31 (g)
- Fat 17.75 (g) of which saturated 11.06 (g)of which unsaturated 6.17 (g)
- Fibers 5.11 (g)
- Sodium 86.15 (mg)
Indicative values for a portion of 167 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 1/2 cups all-purpose flour
- 3/4 cup sugar
- 5 tbsps unsweetened cocoa powder
- 2/3 cup butter
- 1 1/4 lbs Abate pears (ripe but not overripe)
- 1 egg (medium)
- 1/2 packet vanillin
- 1 tsp baking powder (optional)
- to taste powdered sugar (for decoration and a little for the work surface)
- 2 tbsps cookies (crumbled preferably chocolate)
- to taste fine salt
Tools
- Heart-shaped mold 10in x 10in (or a round mold diameter 9in)
- Rolling Pin
- Heart-shaped cutters
- Kitchen Scale
Preparation
To prepare the chocolate and pear heart tart, start by working the sugar with the butter cut into pieces in a bowl.
Then add the vanillin and the egg.
After incorporating them, continue by adding the sifted flour with the baking powder and the unsweetened cocoa, work.
We will add the fine salt last.Once a firm and homogeneous dough is obtained, wrap it well in plastic wrap and let it rest in the fridge for a few hours.
Shortly before taking the dough out of the fridge, cut the two pears into thin slices and keep them in a colander covered with plastic wrap until ready to use.
Butter the heart-shaped mold with soft butter, so as not to let the parchment paper we will put move.
To ensure you can remove the tart easily while safeguarding the edges from unsightly parchment paper folds, I recommend covering only the base and a small part of the side edges with parchment paper cut to size.
Then arrange two long strips of parchment paper so that they intersect (see photo).
Divide the dough into two parts, one larger and with the help of powdered sugar or unsweetened cocoa, roll out the dough with the rolling pin.
Line the mold with it without moving the strips.
Create fairly high side edges with the shortcrust and prick the base.
Pat the pear slices dry with kitchen paper, sprinkle the tart base with crumbled dry cookies or breadcrumbs and then arrange the pears on it.
Roll out the remaining dough and, if desired, cut it (without overdoing it) with heart-shaped cutters.
Then spread it over the pears and seal the edges well.
Bake in the lower-middle part of the static and preheated oven at 356°F.
Bake for about 35 minutes in total, the last ten minutes lift the tart by one level.
After the indicated time, take it out of the oven and let it cool in the mold.
When cold, remove it from the mold with the help of the strips. Have someone assist you with this operation.
The chocolate and pear heart tart is ready to be decorated with powdered sugar.
Storage
Under a glass dome or in a way that allows air to circulate a little, at room temperature for a couple of days. If stored in the fridge, it will keep longer.
Under a glass dome or in a way that allows air to circulate a little, at room temperature for a couple of days. If stored in the fridge, it will keep longer.
Here is a selection of extremely useful products for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of extremely useful products for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
