Pear & Chocolate Tart

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.

Cooking Method: Baking, Poaching

Cuisine: French

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 1411.3

Dietary: Vegetarian

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

2 cup All purpose flour
1 1/2 Stick Of butter, unsalted,
1 item Egg
1 pinch Salt
1/2 tsp Water
5 item Pears, peeled, halved, and cored
2 cup Water (for syrup)
2 cup Sugar (for syrup)
1 tbsp Vanilla extract
6 oz Semisweet chocolate
2 oz Butter (for ganache)
1 jar Apricot preserves

Directions

1
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.
2
Add 1 egg and 1/2 teaspoon of water to the processor and pulse just until the dough begins to form a ball.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Pour the chocolate ganache into the cooled tart shell and spread evenly. Chill in the refrigerator for 20 minutes to set.
9
Arrange the poached pear halves cut-side up on top of the set chocolate ganache.
10
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.

Keywords: pear, chocolate, tart, ganache, pastry, poached fruit, dessert, butter, flour, vanilla, apricot glaze, pastry crust, semi-sweet chocolate, baked tart, fruit dessert, chocolate ganache, simple syrup, vegetarian, party food, holiday dessert

Read it online: https://www.chefs-mate.com/recipe/pear-chocolate-tart/