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Chocolate Pear Tart

Prep Time:

30 Minutes plus 1 hour chill/fridge time for tart dough

Cook Time:

10 minutes at 400F and 35 minutes at 350F

Servings:

8 Pieces

About the Recipe

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Ingredients

TART DOUGH


  • 3/4 cup flour, einkorn or All Purpose, plus some for dusting

  • pinch of salt

  • 2 tablespoon sugar, organic

  • 4 ounces/1 stick of butter unsalted, diced

  • 1 egg yolk

  • 1 tablespoon lemon juice

FILLING

  • 4 oz bittersweet chocolate (70% cacao), chopped finely

  • 3 medium pears, ripe, peeled, cored and sliced long ways

TO POUR ON TOP OF CHOCOLATE AND PEARS

  • 2 tablespoons milk, whole

  • 1/3 cup cream

  • 1 egg

  • 1 egg yolk

  • 1/2 teaspoon almond extract

  • 1 teaspoon pure vanilla extract

  • 3 tablespoons sugar, organic

Preparation

Step 1 

  • Preheat oven to 400F.

  • Line a 10" tart pan bottom with parchment paper.  Use a bit of butter underneath to secure to the bottom.

  • Place tart pan on baking sheet

Step 2

  • In a medium bowl, add flours, salt, sugar.  Blend together with the whisk.  

Step 3

  • Using fingers or a pastry cutter, blend butter into flour until butter resembles tiny pebbles.

  • Make a well in the middle of the flour/butter mix and add egg yolk and lemon.  Stir in the middle with a woodend spoon slowly gathering flour into the middle.   Using your hands, bring the mixture together and fold until makes a 1/2 thick disc.

  • Wrap disc in bees wax paper and let rest in the fridge for 1 hour.

Step 4

  • Finely chop chocolate with a serrated break knife. Set aside.

  • In a glass glass measuring cup, add milk, cream, egg, egg yolk, almond extract and vanilla extract.  Blend with the whisk until combined.

  • Peel, core and cut pears into long slices 1/4" thick.

Step 5

  • Roll out tart dough on piece of parchment paper or silicone mat that is lightly dusted with flour.

  • Turning disc as roll it out to keep as round as possible.  Roll out to 1/8" thick.

  • Carefully place over tart pan and mold with fingers to fit

Step 6

  • Sprinkle chopped chocolate over tart shell.

  • Fan out pear slices over the chocolate

  • Pour filling mixture in glass measuring cup over pears.

  • Sprinkle 2 tablespoons of sugar on top of pears.

  • Bake at 400F for 10 minutes  and then lower temperature to 350F for another 25-30 minutes until top starting to turn a golden brown and the filling is set.

  • Let rest for 10 minutes in tart pan before unmolding and placing on a cake stand or plate.

Baking Tools for Recipe

  • FLUTED TART PAN 10" 

  • MEASURING CUPS AND SPOONS

  • WHISK

  • WOODEN SPOON

  • MEDIUM MIXING BOWL

  • GLASS MEASURING CUP

  • BAKING TRAY to place tart pan onto

  • BEESWAX WRAPPER

  • ROLLING PIN

  • SERRATED BREAK KNIFE

  • FRUIT PEELER

  • KNIFE TO CUT PEAR


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