Pear And Chocolate Tart 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 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

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
em
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.

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