This decadent and luxurious chocolate and pear tart combines rich chocolate with tangy pear flavours for a wonderful dessert option.

  • Serves: 6 people
  • Prep time: 120 minutes
  • Cooking time: 30 minutes
    • British

    Easter Chocolate & Pear Tart

    Recipe Information

    Ingredients
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    125g Butter

    60g Caster Sugar

    1 Egg

    ½ tsp Vanilla Extract

    215g Soft Flour

    35g Cocoa

    1tsp Cinnamon

    Pinch Salt

    750g Dark 70% Chocolate, chopped

    280ml Double Cream

    100g Cold Cubed Butter

    120ml Amaretto

    2 Large Ripe Pears

    100g Caster Sugar

    40ml Water

    1 Punnet of Blackberries

    100g Hazelnuts, toasted

    Method

    Pastry

    Cream the butter, sugar and salt together in a food mixer

    Add the lightly whisked egg and vanilla extract  

    Sieve together the flour, cocoa and cinnamon then add, mixing slowly until a paste is just forming  

    Finish by hand into a ball shape, press into a disc, wrap in baking paper and rest in fridge for about 30 minutes

    Roll out to the thickness of a pound coin and line a 9’’ greased baking tin

    Prick holes in the pastry, line with paper and fill with baking weights or uncooked rice

    Rest again for 30 minutes before blind baking at 180°C for about 20 minutes, remove the paper and bake for a further 10 minutes until the pastry is cooked

    Leave to cool on a wire rack

    Caramelised Pear

    Add the caster sugar to a frying pan and heat gently until all the sugar turns to an amber caramel

    Add the pear chunks and cook over a low heat for 2-3 minutes

    Add the water and continue to cook till the pears are soft

    Pour into a shallow tray and leave to cool in the caramel

    Chocolate Ganache

    Chop the chocolate into small pieces and add to a bowl

    Bring the double cream to the boil in a small pan then pour over the chocolate mixing continuously

    Add the cubed butter and continue to mix until fully incorporated

    Add the amaretto and again mix through well

    Pour into the cooled tart case then fridge for 30 minutes until set  

    To finish, dot about the pieces of caramelised pear and blackberries and finally scatter over the chopped hazelnuts.

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