The pear and chocolate tart is a delicious cocoa shortcrust pastry dessert that encloses a soft pear filling, and as we know, pears and chocolate really go well together.
It is a closed tart great for breakfast, a coffee break, a snack, but also as a dessert.
The pears I always use for this type of recipe are those of the “coscia” variety, which give truly extraordinary results in terms of sweetness and softness.
The only advice I feel like giving to those curious to try this kind of dessert is to be careful that over time the fruit filling tends to moisten the shortcrust base.
But don’t worry, follow my instructions and you’ll get a delicate dessert, suitable for the whole family, and that stays great like the first taste over the days.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 412.47 (Kcal)
- Carbohydrates 60.06 (g) of which sugars 23.12 (g)
- Proteins 9.20 (g)
- Fat 17.49 (g) of which saturated 10.86 (g)of which unsaturated 6.19 (g)
- Fibers 4.94 (g)
- Sodium 70.74 (mg)
Indicative values for a portion of 162 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 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup butter
- 1/3 cup unsweetened cocoa powder
- 1 egg (large)
- Half packet vanillin
- 1.4 lbs pears (coscia)
- 2 tablespoons dry biscuits (or breadcrumbs)
- to taste salt
- to taste powdered sugar
Tools
- 1 Mold non-stick tart pan with removable bottom, diameter 8.6 inches
- 1 Spatula silicone
Steps
To prepare the chocolate and pear tart, start by mixing the sugar with the soft butter in pieces in a bowl.
I use a silicone spatula to avoid heating the dough too much with the warmth of my hands.
Then add the vanillin and the egg and mix.
After incorporating them, continue by adding the sifted flour with the unsweetened cocoa and work.
The fine salt will be added last.
At this point, start working with your hands.
Once you have a firm and homogeneous dough, 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 pears into pieces.
Lightly grease the pan with soft butter.
Divide the dough into two parts, one larger, and with the help of unsweetened cocoa or powdered sugar, roll out the larger amount of dough with the rolling pin.
Cover the pan with it, paying attention to create an edge high enough to hold the filling and prick the base.
Transfer the pear pieces onto absorbent paper, sprinkle the base of the tart with crumbled dry biscuits or breadcrumbs and then place the pears on it.
Roll out the remaining dough with the rolling pin, this time using powdered sugar. If unsweetened cocoa were used, darker traces would remain on the tart after baking.
Place the rolled dough over the dessert and seal the edges.
Prick the surface of our closed tart with a fork.
Bake in the lower-middle part of the static preheated oven at 356 degrees Fahrenheit.
Bake for about 30/35 minutes in total.
Once the indicated time has elapsed, remove from the oven and let cool in the pan.
When cool, remove from the mold.
The pear and chocolate tart is ready to be decorated with powdered sugar.
Here are some recommended Amazon products for cakes, tarts, and biscuits that are definitely useful in making desserts.
Many of these I have personally bought and tested.
Storage
Under a glass dome or in a way that allows a little air circulation, at room temperature for a couple of days. If stored in the fridge, it will keep well longer.
Here is a selection of products that are definitely useful in making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
