Go Back
Print

Pear and Chocolate Tart

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

For the Tart Shell:

  • 1 ¼ cups 160 g all-purpose flour
  • ½ cup 115 g cold unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 1 egg yolk
  • 2 –3 tbsp cold water

For the Pear Layer:

  • 3 ripe but firm pears peeled and sliced
  • 2 tbsp unsalted butter
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger

For the Chocolate Ganache:

  • 200 g dark chocolate chopped
  • 1 cup 240 ml heavy cream
  • 1 tbsp honey optional for sweetness

Garnish (Optional):

  • Crushed hazelnuts or pistachios
  • Shaved chocolate
  • Fresh mint leaves

Instructions

Step 1: Prepare the Tart Shell

  1. Make the Dough: In a large bowl, mix the flour and sugar. Rub in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and enough water to bring the dough together.
  2. Chill: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. Roll & Bake: Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan. Prick the base with a fork, line it with parchment paper, and fill with baking beans or rice.
  4. Blind Bake: Bake for 15 minutes, then remove the parchment and weights. Bake for another 10 minutes until golden. Set aside to cool.

Step 2: Caramelize the Pears

  1. Cook the Pears: In a skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and ginger.
  2. Add Pears: Toss the pear slices in the mixture and cook for 5–7 minutes until they are caramelized but not mushy. Let them cool slightly.

Step 3: Make the Ganache

  1. Heat Cream: In a small saucepan, heat the cream until it just begins to simmer.
  2. Melt Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Add honey for extra sweetness if desired.

Step 4: Assemble the Tart

  1. Layer the Pears: Arrange the caramelized pear slices in a single layer over the cooled tart shell.
  2. Add Ganache: Pour the chocolate ganache over the pears, spreading it evenly.
  3. Chill: Refrigerate the tart for at least 2 hours to set the ganache.

Step 5: Garnish and Serve

  1. Add a sprinkle of crushed nuts, shaved chocolate, or a sprig of mint for an extra touch of elegance.
  2. Slice and serve chilled or at room temperature.