Chocolate Pear Chocolate Tart Recipe

Tarte Chocolat Poire Chocolat

[Chocolate Pear Chocolate Tart]

As you know, I have a passion for chocolate. In restaurants, I am never intimidated by the decadent sounding all-chocolate desserts, and I can usually be relied upon to pick that. I have also tried my hand at that kind of desserts, and loved every minute of it, from the imagining to the making to the savoring to the methodical plate scraping. But chocolate can also be sublimated by the presence of other well-chosen ingredients, and I’ve always thought the pairing of chocolate and pear a truly heavenly one.

Mini Cookbook of French Tarts

For some reason, chocolate pear tarts had been on my mind for a little while (oh, you should see, smell, taste the world of goodies that inhabit my mind!), and our Saturday night dinner was the perfect occasion to assuage the itch. Building on my previous tart-making experiments, I created the following recipe and decided to call it Tarte Chocolat Poire Chocolat, because there is chocolate in both the crust and the filling…

Chocolate Pear Chocolate Tart

For the crust
– 150 g flour
– 20 g unsweetened cocoa powder
– 85 g butter
– 85 g sugar
– a splash of milk
For the pears
– 3 large ripe pears
– 100 g sugar
For the ganache
– 100 ml crème fleurette (whipping cream)
– 150 g dark chocolate
– 2 egg yolks
– 40 g butter

Start out by making the chocolate crust. This is a twist on my mom’s no-fail “pâte sablée”, a gift of a recipe for which my gratitude shall shine eternally. In a food processor, mix the flour, the cocoa powder and the sugar. Add the butter, cut up in small pieces. Mix until you get coarse sand. Add a splash of milk and mix again. Pour the sandy dough into a pie pan (ideally non-stick with a removable bottom, otherwise butter the pan first), and use the heels of your hands and your fingers to spread and press the dough until it lines the whole pan.

Preheat the oven to 220°C (430°F). Cut out a circle of parchment paper to the size of your pie pan, put it on top of the dough, and spread baking marbles or dry beans over it. This is to prevent the crust from rising. Put the dough in the oven to bake for about 20 minutes, until it’s cooked. It is a little hard to tell as you have baking marbles all over it, so you’re just going to have to trust your guarding angel. Let cool, then remove the marbles and the parchment paper. It should look like this.

Prepare the pears : peel them, cut them into quarters and core them. Put them in a large saucepan, cover with water, sprinkle the sugar and bring to a slow boil. Cook for ten minutes, until the pears look translucent. Drain thoroughly.

Then comes my very favorite step, making the ganache filling. In a medium bowl, break up the chocolate in very small pieces. Set the egg yolks aside in a separate bowl, and dice up the butter. In a small saucepan, heat up the whipping cream until small bubbles start to form. Remove from heat. Add in the pieces of chocolate and stir with a fork until melted. Add in the yolks, and stir again thoroughly. Add the butter, mixing it in with the fork until no lumps remain. Marvel at the luscious chocolate cream you have created.

Assemble the tart : pour the ganache on the pie crust, and arrange the pear pieces on top. Carefully put the tart in the refrigerator for the ganache to firm up, a couple of hours should suffice. Take the tart out fifteen minutes before serving.

I was really happy with this recipe. It looks very dramatic, the flower shaped pear formation in beautiful contrast to the darkness of the crust and filling. The crust is crispy with a marked chocolate taste, the pears are sweet and refreshing, and the ganache connects it all with its creamy chocolaty goodness.

The next day, we enjoyed the leftovers with Stéphan and Patricia, as they came to help us decorate our Christmas tree

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  • Deb

    This is really a lovely dessert!
    Almost too pretty to eat!

  • Renee

    oh my! oh my! I think this fellow chocoholic here is about to go into a fit just about right now! ; ) this tart looks so incredible! what i would do to be able to eat a huge slice of it right now! it sounds rather “complex” to make – but I think I might just have to try it soon just so I can have a taste of it! keep the wonderful chocolate recipes coming : )

  • I’ve never, ever had the combination of chocolate and pears. I may have to make this and change that at once! It looks gorgeous, and I love a good ganache (I usually make one — sans the egg yolks and butter — to frost cakes, though your ganache sounds much more suited to the job of being a tarte filling).

    Your neighbours are the luckiest people in Paris!

  • Yes, it is *delicious*. I encourage you to try making it, it’s really not that difficult. A little time-consuming because of the different steps, but nothing requiring special skills! And the result is sooooo worth it! I think it would also be fantastic with other fruits, I’m thinking pineapple, apples or cherries (all pre-cooked)…

  • Anna

    Can you get by without a food processor? Sadly my budget doesn’t stretch too far in terms of appliances but I would love to make it – it sounds divine!

  • Anna – you can easily make this without a food processor. I only used it to make the pie dough, but it can be made by hand : make sure to bring the butter to room temperature (take it out of the fridge a couple of hours beforehand) and cut it in really small pieces. Mix the flour, cocoa powder and sugar first (with a fork), then incorporate the butter pieces, working the dough with the tips of your fingers until the butter is blended in with the dry ingredients.

    And with a bit of luck, maybe Santa will slip a food processor in your stocking? I have a very basic one (only one speed and three different blades), but it’s a really great help. I wouldn’t say no to a KitchenAid one, of course, but that’s indeed a different budget!

  • Searching for a pear tart recipe I came across this and it worked really well. It’s rich as Croesius of course, and I only used 100g of choc. The ganache is very versatile, and I added a little sprinkle of mixed spice on top, which gave it a warm Christmassy feel (in August!) V nice blog – I’ve added you to our links in ‘Cuisine de Pompey’.

  • Scon

    That tart does look like something special… but looking at it reminds me of a dish that I made. It was pears poached in Sparkling Shiraz (Sparking Shiraz is a very australian thing) paired up with a wedge of brie. I was thinking that my pears combined with your tart would be a pretty interesting combination… It would also look fantastic as the pears take on that luscious colour of Shiraz.

  • Ann

    Really liked this. Burnt the crust though and didn’t have any pears (!) but I’ll definitely try it again next time.

  • Andy Cohen

    Just made this for my family and it went down a storm looks amazing and tastes even better!!
    I future i may consider poaching the pears in a sweet white wine and due to my poor pastry making a bicuit base.
    but a fantastic recipee thank you very much

  • Sarah

    Made this tonight and it is super scrummy! I doctored the poaching liquid a bit, and added some cracked black pepper. Gives the pears a nice, mild spice to them.

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