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Chocolate pear tart recipe

Chocolate pear tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Pear pies and tarts

Classic pear tart made with both white chocolate and milk chocolate rather than the plain chocolate often used in desserts. Quite easy to make but the gorgeous flavour will taste as though you'd spent hours!

6 people made this

IngredientsServes: 6

  • 1 sheet shortcrust pastry
  • 1 (100g) bar milk chocolate
  • 1 (100g) bar white chocolate
  • 4 pears - cored, peeled and halved
  • 1 egg
  • 100g caster sugar
  • 50g plain flour
  • 3 tablespoons crème fraîche

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Lightly grease and flour a 23cm tart tin. Line with pastry and set aside.
  2. Melt both chocolates (milk and white) together in a microwave or double boiler; spread over pastry and top with pear halves.
  3. In a medium bowl mix together the egg, sugar, flour and crème fraîche; pour mixture over pears.
  4. Bake in preheated oven for 30 minutes. Serve warm or cold.

Idea

Instead of a combination of chocolate, you could use just milk, plain or white.

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Reviews & ratingsAverage global rating:(1)


Chocolate Stuffed Poached Pear Tarts

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Perfectly sweet with a touch of spice, these Chocolate Stuffed Poached Pear Tarts are stuffed with a luscious, gooey filling, and baked atop a buttery, flaky, vol-au-vent style puff pastry case with a frangipane filling, and then covered in a sweet red wine sauce!


Recipe Summary

  • 3 tablespoons slivered blanched almonds
  • 6 tablespoons sugar
  • 1 1/4 cups (spooned and leveled) unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Lightly sweetened whipped cream, for serving (optional)

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).

Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.

Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.


Chocolate Ganache and Pear Tart

Combine the flour, sugar and salt, make a well in the center, sprinkle the butter around the edges, add the egg and 30 ml (approximately 2 tablespoons) lukewarm water to the well and mix until combined. Knead with your hands until smooth, shape into a ball, cover with plastic wrap and chill for 30 minutes.

Roll out the dough on a lightly floured surface and use to line the pan. Line with parchment paper, fill with baking beans and bake in a preheated oven (200°C) (approximately 400°F) for about 20 minutes. Remove the beans and parchment paper and let cool.

Melt the chocolate over a hot water bath, stir in the crème fraîche and espresso until smooth then stir in the softened butter. Fold in the whipped cream and almonds. Spread over the tart base, add the drained pear halves and let cool. Cut the tart into 8 pieces, dust with powdered sugar and garnish with coffee beans.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons cold butter, cut up
  • 1 ½ tablespoons light sour cream
  • 1 tablespoon canola oil
  • 4 to 5 tablespoons ice water
  • 1 ½ cups frozen light whipped topping, thawed
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 medium Bartlett pear
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 2 tablespoons roasted and salted pistachio nuts, coarsely chopped

Preheat oven to 450 degrees F. In a medium bowl stir together flour, sugar and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Add sour cream and oil toss with a fork to combine. Gradually sprinkle with enough of the ice water to moisten, tossing gently. Gather pastry into a ball, kneading gently just until it holds together (pastry may appear crumbly). Form into a rectangle. Wrap in plastic wrap and chill 1 hour.

Roll pastry between two sheets of waxed paper into a 16x7-inch rectangle, lightly flouring pastry as needed to roll easily. Transfer to a 14x4 1/2-inch tart pan with a removable bottom. Press pastry into fluted side and trim edge. Prick bottom of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes remove foil. Bake 6 to 8 minutes more or until dry and golden. Cool on a wire rack.

In a small bowl combine whipped topping and chocolate. Microwave 30 to 45 seconds or until melted and smooth, stirring once or twice. Spread in tart shell let stand 15 minutes.

Slice pear and toss with lemon juice. Arrange pear slices on chocolate mixture. Drizzle with honey and sprinkle with pistachios. Chill 1 hour or until chocolate mixture is set.


Recipe Summary

  • ½ cup unsalted butter
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 1 cup blanched almond flour
  • 2 eggs
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces milk chocolate, chopped
  • 3 pears - peeled, cored and sliced

Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).

Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.

Line a tart pan with the puff pastry and prick with a fork all over.

Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.

Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.

Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.


Dark Chocolate and Pear Tart recipe

For the Pastry:
1½ cups all-purpose or cake flour
½ cup icing sugar
a pinch of salt
125 g cold butter
1 egg
1 tsp vanilla extract / paste / essence
*Or use any well-behaved sweet shortcrust pastry recipe of your choice.

For the Filling:
4 medium-sized ripe pears, peeled
250g dark chocolate, roughly chopped
150ml cream
200ml milk
1 egg
1 egg yolk
Pinch salt

How to
To make the pastry, sieve the flour, icing sugar and salt into a large mixing bowl (I usually sieve straight into the bowl of my electric). On a low speed, or by hand, work the butter into the flour mixture, until the mixture resembles breadcrumbs.

Add the egg, vanilla and milk, and mix gently. Try to avoid over-working the dough. Form into a ball, wrap in cling film and refrigerate for a minimum of 15
minutes. Lightly grease your tart tin/s and set aside.

In a microwave-proof dish, microwave the pears for 5 minutes, until they can be easily pierced with a knife. Allow to cool slightly and then cut each pear into thin slices.

While the pears cook, preheat oven to 120C and prepare the chocolate filling: place the chocolate in a mixing bowl over a pot of boiling water and melt, stirring occasionally. Then add the cream, milk and salt and stir to combine and set aside. Whisk the eggs in a separate bowl and add to the mixture.

Remove your pastry from the fridge and roll out on a lightly floured surface to about ½ cm thick and use to line the tin/s or dish. Use a fork to prick the surface a few times and place in the freezer for about 15 minutes (to avoid blind-baking).

Remove your pastry-lined tart dish from the freezer, and lay the pear slices inside the pastry base/s, before pouring over the chocolate mixture.

Bake at 120C for approximately 45 minutes, remove from the oven and cool.

*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a pie dish if you have one spare.

* A great one to make the day before, just leave to rest at room temperature.


Chocolate and Custard Pear Tart

I know I’m known for being pumpin-obsessed during this time of year, and we also give apples a lot of love. But you know what the most overlooked flavor of fall is? The pear. Make something with apple and it’s homey, casual, and nostolgic. Make that same thing with pears and it’s fancy, decadant, and refined.

In terms of dessert, pies get all the glory during the holiday season, but I love a great tart because not only are they a little more elegant for a holiday table, they’re not quite as heavy, either, and I feel like it’s the perfect ending to a special-occasion meal, or any meal, really! I ate a pear tart like this at a restaurant once, and I’ve wanted to recreate it ever since. It has a sweet cookie-like crust, a layer of chocolate on the bottom, a beautiful layer of fresh pears over that, and then a sweet custard fills in the spaces. I love drizzling mine with more chocolate, because well, drizzling with chocolate is always a good idea. This tart is the perfect use for AMERICAN HERITAGE ® chocolate as well. I love that not only does it have the perfect flavor profile, but its historic ties make it so fitting for Thanksgiving season! (You can read more about that, here , and also see our trip to historic Philadelphia where we learned all about it, here!) If you want something different, and so amazingly delicious people will be talking about it long after dinner, this is it.

The crust I’m using is a French pastry dough called “pâte sucrée.” Don’t let the fancy name fool you- this is actually easier than pie crust! The flavor and texture is similar to a sugar cookie and it’s the perfect base for the delicate pears and rich chocolate. Instead of using cold butter, like a pie crust, you actually beat softened butter, with egg, sugar, and flour, into a quick sweet dough.

Most tart recipes that use this type of dough call for 2 chilling periods, and rolling out the dough like a pie to drape over the pan. I skip all of that and just press the soft dough with my fingers into the tart pan and up the sides. You’ll want it no thicker than 1/4 inch. Once your pan is filled and ready, place parchment over the dough and top with pie weights or dry beans. (This is to hold the crust down and keep it from puffing up while baking.) If you don’t have a tart pan with a removeable bottom, they are super handy, grab one or two on Amazon! This recipe can make 1 large or there’s plenty of filling to make 2 smaller tarts.

You’ll pre-bake it part way and then it will finish baking once filled. So while the crust is in the oven, start prepping the filling, which starts with the best place to start: chocolate. You can certainly use any type of chocolate you like here, although I would recommend sticking to dark or semi-sweet. I’m using this particular Chocolate. If you’re not familiar with it, it’s made using a historic recipe, utilizing only ingredients available in the 17th Century. It has an incredibly unique flavor profile that is perfect for this recipe. With hints of cinnamon, vanilla, orange, and even chili, it compliments the pears and custard while adding an interesting tasting element of its own.

You’ll want finely chopped or grated chocolate. These Chocolate Blocks are perfect for grating, or if you’ve ever bought their Drinking Chocolate , it’s actually just finely ground pure chocolate, so you could even use that!

When the tart comes out of the oven, you’ll sprinkle a layer of chocolate over it. The small pieces of chocolate will melt quickly and you can then spread them around in an even layer accross the bottom of the tart.

Then arrange sliced pears over the top of the chocolate.

And lastly you’ll pour a creamy cinnamon-spiked custard over the top.

You’ll want the custard to reach pretty close to the top of the pan. Keep in mind that it won’t rise, so you can fill it up fairly full.

You’ll want the custard to reach pretty close to the top of the pan. Keep in mind that it won’t rise, so you can fill it up fairly full. I still always place my tart pans on a baking sheet because it makes them much easier to handle, prevents you from accidentally popping out the bottom, and catches any spills or drips.

As the tart bakes, the custard cooks, the pears soften, and it kind of caramelizes on top.

I take a little extra chocolate and heat it with some cream for a quick ganache to drizzle on top.

I love the presentation of a chocolate topping, and it adds that perfect extra touch of decadance.

You’ll want to serve this at room temperature, when it will slice beautifully.

You get 4 layers of flavor and texture: a cookie crust, melted chocolate, tender pears, and sweet creamy custard.

I love that it’s super indulgent, but light enough that it’s easy to have room for even after a big holiday dinner. I’ve also made this with other fruit, like raspberries, and it’s pretty much amazing any way you do it!

If you’d like to purchase American Heritage Chocolate to try in this recipe, you can find it on-line, here, or in person at one of their historic partners . It’s sold exclusively by living history sites, museums, and specialty gift shops that support the mission of education, which I think is really cool!


Ingredients of Red Wine Poached Pear and Chocolate Tart

  • 1 pie crust
  • 150 gm sugar
  • 1 star anise
  • 1 cup semi sweet chocolate
  • 2 pear
  • 1 cup red wine
  • 1/2 piece cinnamon stick
  • 1/2 cup heavy cream
  • salt as required
  • chopped mixed dry fruits as required

How to make Red Wine Poached Pear and Chocolate Tart

Step 1

Place a pan over medium flame and add red wine, sugar, cinnamon stick and star anise together. Peel the pears and add them in the red wine mixture. Boil it until pears soften and then reduce the flame.

Step 2

Let this mixture simmer for some minutes. Gently stir the mixture and keep pouring the red wine in the pan over the pears using a spoon. Ensure that pears are nicely poached and dipped in wine. Meanwhile, preheat the oven to 350 degrees Fahrenheit and line a pie pan with the pie crust. Place it in the preheated oven and bake until it becomes crispy. Once done, take it out from the oven and let it rest.

Step 3

Place a small pan over medium flame and add heavy cream in it. Let it simmer it over medium flame till it gets warm. Once warm, add in the chocolate. Sprinkle salt and mix it well. Take this off the flame and keep it aside for few minutes. Mix it well with a spatula and pour this mixture on the baked pie crust.

Step 4

Carefully transfer the poached pears from the pan to a clean plate and let them cool slightly. Next, cut them in half and place them on the tart. Drizzle the poached pears with wine syrup. Garnish tart with chopped dry fruits and serve immediately!


Pear and chocolate tart recipe

You do need pears with a good flavour for this as they have to stand up to the chocolate. They also need to be ripe. Hard ones will never become tender in the time it takes the filling to set. Instead of the usual almonds I've used ground hazelnuts. It makes it more autumnal, as does the dark-brown sugar.

2 tbsp cocoa powder
210g (7½oz) plain flour
150g (5½oz) cold unsalted butter, cubed
75g (2¾oz) icing sugar
pinch of salt
1 egg yolk
1 tbsp very cold water (if necessary)

For the filling
125g (4½oz) butter, softened
100g (3½oz) soft dark-brown sugar
2 large eggs
125g (4½oz) ground hazelnuts
185g (6½oz) dark chocolate, broken into pieces
4 ripe pears
3 tsp caster sugar
icing sugar, for sifting (optional)

Put the cocoa powder, flour and butter into a processor and whizz until the mixture resembles breadcrumbs. Add the sugar and salt and whizz again. Now add the egg yolk and process again – the mixture should come together in a ball, but if it doesn't use a little water. Wrap in clingfilm and put in the fridge for about 40 minutes.

Roll out the pastry on a surface dusted lightly with icing sugar and use it to line a 25cm (10in) loose-bottomed tart tin. Put it in the freezer for 20 minutes to firm up. This helps to stop the pastry shrinking during cooking.

Put crumpled greaseproof paper into the tin and fill with baking beans. Put in an oven preheated to 200°C/400°F/gas mark 6 and bake for 15 minutes. Remove and leave to cool. Turn down the oven to 180°C/350°F/gas mark 4.

To make the filling beat the butter and brown sugar until soft. Gradually add the eggs, then stir in the hazelnuts. Melt the chocolate in a bowl set over a pan of simmering water. Leave to cool a little then stir into the egg and nut mixture. Fill the part-cooked pastry case with this.

Peel, halve and core the pears, then set them on top of the filling with the small end in the middle (you may find you only have room for seven rather than eight halves). Sprinkle some caster sugar on the pears so that they glaze a little during cooking. Bake in the oven for 40 for 45 minutes. The tart is ready when you can feel with your finger that the centre is just set.

Leave the tart to cool a little before removing it from the tin. It's nice warm or at room temperature. You can leave it as it is or sift a light dusting of icing sugar over it. Serve with cream or crème fraîche.



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