Pear And Spiced Chocolate Tart
Pear And Spiced Chocolate Tart
Try this quick and easy pear and spiced chocolate tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 42 minutes
  • Yield 4 servings
  • For Pears:
  • 3 Anjou or Bartlett Pears, peeled, halved and cored
  • 2 cups Sugar
  • 2 cups Water
  • 1 tablespoon Lemon juice
  • 2 tablespoons Brandy
  • For Crust:
  • ½ cup unsalted Butter at room temperature
  • 3 tablespoons Sugar
  • 2 large Egg yolks
  • ¾ cup all purpose Flour
  • ¼ cup Cocoa powder
  • ½ teaspoon fine Salt
  • For Filling:
  • 170 grams bittersweet or semi-sweet Chocolate, chopped
  • ¾ cup Whipping cream
  • 1 teaspoon ground Cinnamon
  • ½ teaspoon ground Cardamom
  • ¼ teaspoon ground Black Pepper
  • 1 teaspoon Vanilla
  • 1 large Egg
  1. Bring pears, sugar, water and lemon juice up to a simmer
  2. Cook pear just below a simmer (and place a plate or piece of parchment over surface of liquid to keep pears from floating) until tender, about 10 minutes. Remove from heat
  3. After pears have cooled a bit, remove from liquid, sprinkle with brandy, toss and chill until ready to serve
  4. To prepare crust, cream butter and sugar together
  5. Stir in egg yolks, adding one at a time
  6. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together
  7. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
  8. On a lightly floured surface, roll out dough to just over 1/4-inch (.5 cm) thick. Line a 9-inch (23 cm) removable-bottom tart shell with dough, trim edges and chill for 20 minutes
  9. Preheat oven to 350 °F (180 °C). Dock pastry with a fork and bake for 18-20 minutes. Allow to cool
  10. Reduce oven temperature to 325 °F (160 °C)
  11. Place chopped chocolate in a large bowl
  12. Heat cream with spices to just below a simmer and pour over chocolate
  13. Let it sit for a minute, then stir slowly.
  14. Stir in vanilla. Whisk egg in a small cup then stir into chocolate
  15. Pour into chocolate shell and bake for 12 minutes
  16. Let cool for 15 minutes, then chill for 2 hours before serving
  17. To garnish with pears, slice, pears thinly and arrange over tart

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