This Pear & Chocolate Tart combines the earthy depth of semi-sweet chocolate with the delicate sweetness of poached pears. The buttery, flaky pastry crust provides a sturdy base for the smooth, luxurious ganache center. The pears are gently poached in a vanilla-infused simple syrup, ensuring they are tender and aromatic without being mushy. A light apricot glaze adds a subtle tartness that cuts through the richness of the chocolate, while also giving the fruit a beautiful shine.
Pear & Chocolate Tart
Description
This Pear & Chocolate Tart combines the earthy depth of semi-sweet chocolate with the delicate sweetness of poached pears. The buttery, flaky pastry crust provides a sturdy base for the smooth, luxurious ganache center. The pears are gently poached in a vanilla-infused simple syrup, ensuring they are tender and aromatic without being mushy. A light apricot glaze adds a subtle tartness that cuts through the richness of the chocolate, while also giving the fruit a beautiful shine.Ingredients
Directions
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Process the flour, 1 1/2 sticks of cold unsalted butter, and a pinch of salt in a food processor until the mixture resembles coarse crumbs.
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Add 1 egg and 1/2 teaspoon of water to the processor and pulse just until the dough begins to form a ball.
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Turn the dough out onto a clean surface, gather it gently, and wrap tightly in plastic wrap. Refrigerate for at least 20 minutes to chill.
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Roll out the chilled dough on a floured surface and line a 9-inch tart pan with a removable bottom. Trim excess dough and prick the bottom with a fork.
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Preheat oven to 375F (190C). Blind bake the tart shell with pie weights or dried beans for 15 minutes, then remove weights and bake for another 5-10 minutes until golden and dry. Cool completely.
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While the crust bakes, combine 2 cups water, 2 cups sugar, and 1 tablespoon vanilla in a saucepan. Bring to a simmer and add the halved pears. Poach for 5-7 minutes until tender but firm. Remove pears and let cool.
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To make the ganache, melt 6 oz semisweet chocolate and 2 oz butter together (using a double boiler or microwave in short bursts) until smooth. Stir until fully combined.
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Pour the chocolate ganache into the cooled tart shell and spread evenly. Chill in the refrigerator for 20 minutes to set.
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Arrange the poached pear halves cut-side up on top of the set chocolate ganache.
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Heat a small amount of apricot preserves in a saucepan until liquid, then strain and brush lightly over the pears for a glossy finish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1411.3kcal
- % Daily Value *
- Total Fat 63.1g98%
- Saturated Fat 38.7g194%
- Cholesterol 161.2mg54%
- Sodium 487.1mg21%
- Total Carbohydrate 182.5g61%
- Dietary Fiber 6.5g26%
- Sugars 0.8g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter for the pastry is very cold to achieve a flaky crust.
The tart can be assembled up to 4 hours in advance and kept refrigerated until serving.
If pears are very large, you may need to cut them into quarters instead of halves to fit the tart shell.
For a dairy-free option, substitute the butter in the ganache with a neutral oil or dairy-free butter alternative.
