Best Pear And Chocolate Tart Recipes

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

PEAR AND CHOCOLATE TART

Steps:

• Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
• Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
• Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
• Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
• Preheat oven to 350 degrees.
• Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
• Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.

CHOCOLATE AND PEAR TART WITH CARDAMOM CREME ANGLAISE

Steps:

• To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.
• Roll out the pastry to about 3mm thick. Line the base and sides of two tart tins (I used 20cm round tins) with the pastry, and trim any excess. Alternately, halve pastry, wrap excess in plastic wrap and freeze for up to 6 months. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake at 160°C (320°F) for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes or until firm to the touch. Allow to cool.
• To make the filling, place butter, almond meal, sugar, eggs, cocoa and vanilla extract in the bowl of a food processor and process until combined. Spread mixture evenly in prepared tart crust. Peel, halve and core pears. Cut into quarters and slice horizontally, but not all the way through. Arrange on top of chocolate mixture, pressing in very slightly.
• Increase oven temperature to 180°C (350°F). Place pan on baking sheet and bake for 45-50 minutes or until top is puffed and toothpick inserted into the center comes out with only a few moist crumbs attached. Cool completely in pan.
• In the meantime, make the cardamom crème anglaise. Lightly whisk the egg yolks and sugar together in a bowl. Place the milk, cream and cardamom in a saucepan and bring almost to the boil. Remove from the heat and allow to infuse for 30 minutes. Return to the heat and rewarm. Whisk the hot milk mixture into the egg mixture, and return to the saucepan.
• Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain through a fine sieve, allow to cool to room temperature, then refrigerate until cold. Crème anglaise will keep refrigerated for one or two days. To serve warm, gently reheat in a saucepan over low heat.

BITTERSWEET CHOCOLATE AND PEAR TART

Steps:

• Whisk together the melted butter, sugar and salt. Add flour and ground almonds and stir until it feels like damp sand. Press dough evenly along bottom and halfway up the sides of an 8-inch round tart pan with a removable bottom. Use waxed paper or buttered fingers to even out and press dough tightly into the corners. Prick crust all over with a fork and chill while you preheat oven to 350 degrees about 30 minutes. Set pan on a baking sheet and bake until crust is golden brown, about 25 minutes.
• While crust bakes, bring milk, agave and salt to a simmer in a medium saucepan over low heat. Remove from heat and pour over chocolate in a medium heatproof bowl. Let it sit for about 2 minutes without stirring. Starting in the middle of bowl, whisk chocolate together until evenly melted and the mixture a smooth and shiny dark brown.
• Fan pear slices around bottom of the tart shell in one even layer. Whisk beaten egg into the chocolate filling and pour filling over pears and crust. Decrease oven temperature to 300 degrees and return tart to oven; bake until filling is set but still a little wiggly in the center third, about 15 minutes. Remove and cool tart completely on a rack at room temperature. Remove tart from pan sides and carefully transfer to a platter. Slice and serve slightly warm or at room temperature.