Chocolate Pear Tart Recipes

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PEAR AND CHOCOLATE TART



Pear and Chocolate Tart image

My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.

Provided by vicki oliver

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 shortcrust pastry crust
6 ½ ounces 70% dark chocolate, chopped
1 ½ cups ground almonds
2 eggs
½ cup superfine sugar
6 ½ tablespoons butter, softened
3 pears - peeled, cored, and quartered

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.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 53.1 g, Cholesterol 72.5 mg, Fat 37 g, Fiber 7.4 g, Protein 9.4 g, SaturatedFat 10.2 g, Sodium 203.4 mg, Sugar 32.4 g

CHOCOLATE PEAR TART



Chocolate Pear Tart image

This luscious chocolate tart is topped with sliced pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 cup whole blanched almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract (optional)
3 firm, ripe Bartlett pears
1/2 lemon
2 tablespoons apple jelly

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
  • In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
  • Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
  • Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
  • Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

BITTERSWEET CHOCOLATE AND PEAR TART



Bittersweet Chocolate and Pear Tart image

Provided by Food Network

Categories     dessert

Yield Serves 12

Number Of Ingredients 14

3/4 cup 2% milk
1 tablespoon agave nectar
Pinch of fine sea salt
8 ounces high-quality bittersweet chocolate, chopped
1 large egg, beaten
1 firm, ripe green Anjou pear, cored and thinly sliced
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Crust:
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4 ounces unsalted butter, melted
1 tablespoon unbleached sugar
3/4 cup whole-wheat pastry flour
1/4 cup almond flour or ground almonds
Filling:

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.

PEAR AND CHOCOLATE TART



Pear and Chocolate Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

4 cups water, approximately
Juice of 1 lemon
4 ripe pears
3/4 cup sugar
4 ounces bittersweet chocolate
3 tablespoons soft unsalted butter
2 large eggs
1/2 cup ground hazelnuts or almonds
3 tablespoons flour
1 9-inch tart shell, baked
1 cup heavy cream, whipped

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 12 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 36 grams, TransFat 0 grams

CHOCOLATE PEAR TART



Chocolate Pear Tart image

Categories     Chocolate     Bake     Pear     Healthy     Pastry

Yield serves 6

Number Of Ingredients 5

1 sheet puff pastry, thawed
2 tablespoons sugar
1/4 cup chocolate chips
2 tablespoons heavy cream
1 (15-ounce) can pear halves

Steps:

  • Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
  • Place the sheet of puff pastry on the baking sheet and bake for 12 to 15 minutes, until golden brown. Remove from the oven and cool completely. (Turn the oven off; the rest of the tart does not require baking.)
  • Meanwhile, place the sugar, chocolate chips, and cream in a small saucepan. Cook over medium-low heat, stirring constantly, for 5 minutes, or until the chocolate is completely melted. Remove from the heat and cool to room temperature.
  • Drain the pear halves and cut each one into 8 wedges. Place the wedges on paper towels and let drain for at least 15 minutes. (If the pears have too much juice on them it will make the chocolate watery.)
  • Spread the chocolate over the top of the puff pastry, avoiding about 1 inch around the outside edge. Shingle the pear wedges over the chocolate. (The tart can be kept at room temperature for several hours before serving, but leftovers should be covered with plastic wrap and refrigerated.)
  • Food for Thought
  • One medium pear can contain as much as 5 grams of fiber, which is beneficial to your heart, digestive system, and cholesterol levels. The same size pear contains only 100 calories even though it contains high concentrations of levulose, which is the sweetest of the natural sugars. Sweet, juicy, and healthy, how can you pass that up?

CHOCOLATE PEAR TART



Chocolate Pear Tart image

from canadian living Serve this to the chocoholic in your life and he - or she - will be yours forever. Both filling and pat-in pastry can be doubled easily to make a 10-inch (25 cm) pie; just add a whole egg instead of an egg white when making the pastry and arrange two or three pears in spoke fashion.

Provided by blonder

Categories     Tarts

Time 1h

Yield 1 tart, 2-4 serving(s)

Number Of Ingredients 10

1/2 cup gll-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
3 tablespoons cold butter
1 egg white
1 1/2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons butter
1 egg, separated
3 tablespoons granulated sugar
1 ripe pear

Steps:

  • Chocolate Pastry: In bowl or food processor, combine flour, sugar and cocoa; cut in or process butter until mixture resembles fine crumbs. Add egg white; stir or process until moistened. Lightly press pastry into ball (do not overwork). Working with small pieces, press dough onto bottom and sides of 6-inch (15 cm) flan pan with removable bottom.Refrigerate for at least 30 minutes or up to 5 days.
  • Filling: In small bowl over simmering (not boiling) water, melt chocolate with butter. (Alternatively, microwave at High for 45 seconds; stir until smooth.) Let cool slightly. In bowl, whisk egg yolk with sugar; whisk in chocolate mixture. Beat egg white until stiff peaks form; whisk one-third into chocolate mixture. Fold in remaining egg white.
  • Peel, halve and core pear. Thinly slice one half crosswise; line bottom of pastry shell with overlapping slices. Pour chocolate mixture into shell. Thinly slice remaining pear half crosswise; starting at outer edge, arrange slices over filling in concentric circles to resemble petals.
  • Bake in 350°F (180°C) oven for 35 to 40 minutes or until top is set and firm to the touch, yet center is still moist. Let cool on rack. Serve warm or at room temperature.

Nutrition Facts : Calories 762.8, Fat 44.3, SaturatedFat 26.8, Cholesterol 182.1, Sodium 275.7, Carbohydrate 93.1, Fiber 10.5, Sugar 52.8, Protein 13.6

CHOCOLATE PEAR HAZELNUT TART



Chocolate Pear Hazelnut Tart image

As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough-the art of baking transcends language. -Lexi McKeown, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugar
Dash salt
1/2 cup cold butter, cubed
3 to 5 tablespoons ice water
FILLING:
3 large eggs, separated
1/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1 cup ground hazelnuts
2 tablespoons baking cocoa
6 canned pear halves, drained, sliced and patted dry
2 tablespoons honey, warmed
Confectioners' sugar, optional

Steps:

  • In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 302 calories, Fat 19g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 125mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

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