Easy Chocolate Filled Pear Tarts Recipes

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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.

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

PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

FRENCH PUFF PASTRY TART WITH PEARS AND CHOCOLATE



French Puff Pastry Tart with Pears and Chocolate image

This pear tart has everything that complements pears: a puff pastry base, chocolate, custard, and almonds.

Provided by UneTortuedanslaCuisine

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter
½ cup white sugar
2 tablespoons white sugar
1 cup blanched almond flour
2 eggs
1 sheet frozen puff pastry, thawed
4 ounces milk chocolate, chopped
3 pears - peeled, cored and sliced

Steps:

  • Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
  • Line a tart pan with the puff pastry and prick with a fork all over.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
  • Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
  • Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 50.6 g, Cholesterol 80.2 mg, Fat 36.2 g, Fiber 4.5 g, Protein 8.5 g, SaturatedFat 13.5 g, Sodium 105.8 mg, Sugar 29.8 g

PEAR-WALNUT CHOCOLATE TART



Pear-Walnut Chocolate Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups walnuts
6 tablespoons unsalted butter, cut into small pieces and at room temperature
1 cup confectioners' sugar
1 large egg
1/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup granulated sugar
1 large firm pear (such as Bosc, Bartlett or Anjou)
1/3 cup semisweet or milk chocolate chunks

Steps:

  • Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side. Chill 30 minutes.
  • Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside.
  • Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8 to 10 minutes. Drain, then spread the pear on paper towels and let cool completely.
  • Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling. Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely.

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-AND-PEAR PIE



Chocolate-and-Pear Pie image

For the brownie lovers in your life there's this chocolate-and-pear pie. It's fancied up with sliced pears and candied ginger-making it both sophisticated and seasonal in a single package. By all means, serve it à la mode-a scoop of vanilla ice cream is the perfect foil for its gooey richness.

Provided by Greg Lofts

Categories     Brownie Recipes

Time 2h30m

Yield Serves 10 to 12

Number Of Ingredients 18

1 stick unsalted butter, softened
1 large egg yolk (white reserved for filling)
1/3 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 cup unbleached all-purpose flour
1 stick unsalted butter, softened
3/4 cup plus 2 teaspoons sugar
2 large eggs plus 1 large egg white, room temperature
1 teaspoon pure vanilla paste or extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon ground cinnamon, divided
1/4 cup Dutch-process cocoa powder
3/4 cup unbleached all-purpose flour
2 ounces semisweet baking chocolate, chopped (1/3 cup)
2 tablespoons finely chopped candied ginger
2 ripe but firm Bartlett pears (14 ounces)
2 tablespoons fresh lemon juice
Vanilla ice cream, for serving (optional)

Steps:

  • For the Crust: Preheat oven to 350°F. In a large bowl (or in a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
  • Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Refrigerate until firm, at least 20 minutes or, covered, up to 1 day.
  • For the Filling: In a large bowl (or mixer fitted with paddle attachment), whisk together butter, 3/4 cup sugar, eggs and egg white, vanilla, salt, 1/4 teaspoon cinnamon, and cocoa until thick and glossy, 1 to 2 minutes. Stir in flour just to combine, then chocolate and ginger.
  • Peel, halve, and core pears, then immediately toss in a bowl with lemon juice (to prevent browning). With flat sides facing down, slice pears lengthwise into 1/4-inch thick slices, and fan out slices slightly (like a hand of playing cards) but do not separate. Arrange slices from one half of the pear in a single layer on the bottom of the chilled crust.
  • Pour brownie batter into crust, smoothing top with an offset spatula. Arrange remaining sliced-and-fanned pear halves on top of batter. Drizzle with remaining lemon juice from bowl (you should have about 2 teaspoons).
  • Stir together remaining 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over pears. Bake until pie is puffed and set along edges but still slightly wobbly in center, 50 minutes to 1 hour. Let cool on a wire rack until no longer hot, about 30 minutes. Slice and serve warm or at room temperature, with ice cream.

PEAR AND CHOCOLATE TARTLETS



Pear and chocolate tartlets image

Almost indecent but a great match with a cup of tea on a sunday afternoon

Provided by sigridverbert

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Poach the pears: put the water to boil together with the suger and the vanillapod (grate off the vanilla seeds first), add the peeled pears (whitout cutting them) and let simmer for half an hour. Let the pears cool in their syrup.
  • Prepare the tartlet crust: beat the egg with the sugar, the butter, the hazelnuts and the salt. Add the flour sifted with the cocoa powder and film the dough with alimentary plastic. Put into the freezer for 30 minutes, then transfer into the fridge for other 30 minutes. Let rest at room temperature for 10 minutes before using.
  • Preheat the oven to 180C/fan 160C/gas 5.
  • Roll out the dough to 2-3mm and line 8 tartlets with the dough. Bake the tartlet in the oven for about 15 minutes and let them cool.
  • Melt the chocolate in a bowl over a pan of simmering water. Beat the eggs and the yolks together with the sugar, add the melted chocolate and the butter.
  • Poor 2 tbsp of the chocolate mixture in each baked tartlet, add a quarter of a drained pear and top with more chocolate untill the tartlets are filled. Put back in the oven for 20 minutes. Serve 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

EASY CHOCOLATE FILLED PEAR TARTS



Easy Chocolate Filled Pear Tarts image

These are very easy and quick to make especially using bought frozen pre rolled puff pastry sheets and canned pear or peach halves. They make for a light dessert. Also fun for children to help make and then watch puff up while cooking.

Provided by Jen T

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

4 pear halves in natural juice (canned)
200 g puff pastry
4 tablespoons chocolate (chopped or coarsely grated)
milk or beaten egg, to glaze

Steps:

  • Roll out puff pastry to a 20cm square or use a frozen pre rolled puff pastry sheet which has been defrosted.
  • Cut into quarters.
  • Place some chocolate in centre of each square.
  • Sit a pear half cut side down firmly on top.
  • Brush with beaten egg or milk.
  • Sprinkle on a little demerara sugar for a crunchy topping if wished.
  • Bake at 220°C for 12-15 minutes until risen and golden brown.
  • Serve warm with whipped cream and/or pre made custard which has been thinned a little with some juice from the tin of pears.
  • These can also be made using peach halves and the centres filled with white chocolate.

Nutrition Facts : Calories 353.2, Fat 23.2, SaturatedFat 7.4, Sodium 129.4, Carbohydrate 34.8, Fiber 3.3, Sugar 7.8, Protein 4.9

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From bake-street.com


CHOCOLATE-ALMOND PEAR TART RECIPE | BON APPéTIT
2021-09-14 Step 5. Increase oven temperature to 350°. Whisk almond flour, all-purpose flour, and cocoa powder in a medium bowl. Beat butter and sugar in the clean bowl of a stand mixer fitted with a clean ...
From bonappetit.com


PEAR CHOCOLATE TART | RECIPES - HERSHEYLAND
Roll out pastry on lightly floured surface until large enough to fit pan. Line pan with pastry; place on baking sheet. Set aside. 3. Beat butter and sugar in large mixer bowl until light and fluffy. Add almonds, eggs and cocoa, beating until fluffy. Add melted chocolate; blend thoroughly. Spoon into prepared pastry shell; level surface.
From hersheyland.com


CHOCOLATE CREAM PEAR TART - CANADIAN LIVING
2008-08-18 Chocolate Pastry Cream: Meanwhile, in bowl, whisk egg yolks, sugar, cornstarch and salt ; whisk in 1/4 cup (50 mL) of the milk. In small saucepan, heat remaining milk until small bubbles appear around edge; whisk into egg yolk mixture. Pour back into saucepan; cook over medium heat, stirring constantly, until thickened, about 6 minutes. Remove from heat. Stir in …
From canadianliving.com


CHOCOLATE PEAR CAKE | TORTA CIOCCOLATO E PERE - RECIPES FROM ITALY
2022-01-19 While you keep whisking, add the vegetable oil and set aside. Step 2) – In a large bowl, combine the powders (flour, cocoa and baking powder) and sift them together. Step 3) – Now add the powders a little at a time to the eggs, sugar and oil mixture. Mix everything together very well. Finally, add the yogurt and stir.
From recipesfromitaly.com


CHOCOLATE PEAR TART - YOU'RE GONNA BAKE IT AFTER ALL
2013-01-14 Remove the tart dough from the freezer and preheat the oven to 375 degrees F. Carefully transfer your pear halves to a cutting board and, holding each pear with one hand to keep it intact, carefully slice into thin slices. To fan out the pear slices, press the wide end of the pear gently towards the narrow end.
From bakeitafterall.com


EASY FRENCH PEAR AND CHOCOLATE GANACHE TART (GLUTEN FREE, VEGAN, …
2020-02-24 Preheat oven to 390°F (200°C) Prepare the store bought crust. Or prepare the homemade crust as follows: mix together all the dry ingredients (tigernut flour, arrowroot, cinnamon and salt) in a large bowl. Then add the olive …
From gohealthywithbea.com


CHOCOLATE PEAR TART | A REAL TREAT - TURKISH RECIPES
2020-04-05 Melt chocolate very gently and add the butter to the pan once half the chocolate has melted. Once all is melted, remove from heat and add the sugar into the pan and stir. Finally, add the eggs, one at a time and whisk well after each egg. Pour the mixture over the pears. Test the pie with a toothpick or similar.
From pantryfun.com


DARK CHOCOLATE WALNUT & PEAR TART - WE ARE TATE AND LYLE SUGARS
3. Line the greased 9 inch tart tin with the dough. 4. Chill for at least 30 minutes. For the Filling. 1. Beat together the butter with the sugar until light and fluffy. 2. Add in the eggs, ground walnuts, flour and beat until smooth. Stir in the melted chocolate. Spoon the mixture over the pastry and smooth it gently. 3. Peel the pears and cut ...
From wearetateandlylesugars.com


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