Easy Chocolate Pear Tart in a Chocolate Almond Crust
This chocolate pear tart is AMAZING! Chocolate, pears and almonds are a match made in heaven. This thin, light and decadent chocolate tart is also gluten free and surprisingly easy to make.
This tart has three main parts – the chocolate almond crust, the smooth chocolate custard and the pears. Each part is easy to prepare. The semi-sweet chocolate and minimal added sugar (only 5 tablespoons) prevents this dessert from being overly sweet and really allows the almonds, pears and chocolate to come through. I love desserts that aren’t too sweet, especially when served after a big meal.
What Kind of Pears Should I Use?
I have made this tart with different varieties of pears, including mini-pears that we harvest here in Manitoba. Typically, I use fresh Bartlet pears, the most commonly found pear in grocery stores. But any kind of pear will work. Personally, I prefer peeling the pears for this recipe, so whether they’re red, green or yellow doesn’t matter.
You can use fresh pears, poached pears or well drained canned pears. I have tried using all three kinds and they all worked perfectly, especially when sliced. If you choose to add half or quartered pears on top of the chocolate custard filling, it may be best to poach them (simmer in wine, syrup or honey sweetened juice for five minutes) so they’re nice and tender when the cake is done.
Can I Substitute the Nuts?
Swapping Nuts: If you’re just not crazy about almonds, try hazlenuts. In fact, I’m looking forward to trying that the next time I make this recipe.
Nut Free: If you need to avoid nuts altogether, you could use oats (toast them in the oven a little for a little more crunch), granola, graham cracker crumbs, chocolate cookie crumbs or you could try making sunflower seed flour (simply grind sunflower seeds to cornmeal consistency). If you’re in a real hurry – go ahead and use a pre-made pastry shell.
Helpful Tips for Chocolate Pear Tart
- The crust – I melt the chocolate in the microwave at half power in several segments, stirring each time. When it’s 80% melted, I toss in the butter and give them just a few more seconds until they’re melted. If you prefer, you can melt them in a pot stirring constantly or over a double boiler where there is less risk of scorching.
- I use a 10-inch springform pan. A shallow tart pan will work as well. They can be 9 or 10 inches. A 10×4 rectangular tart pan would be great too. The difficulty with a round cake pan is that it will be hard to remove the cake from the pan and it just won’t look as attractive served in a high sided cake pan. Something with a removable-bottom or side is ideal for this tart.
- When making the chocolate custard, pay attention to the heat. You do not want to boil anything during this process. You also want to make sure the melted chocolate and cream have cooled somewhat before adding the egg yolk to ensure a silky smooth texture.
- When you heat the chocolate with the egg yolks it will thicken but it won’t become stiff. You’ll notice that when you stir, you’ll see bald spots at the bottom of the pot that don’t get filled in by flowing chocolate.
- Think about your pear design ahead of time. Once you place them in the chocolate, they’re hard to fish out and place down again. Any chocolate on the pears will bake on.
- Sprinkle with powdered sugar after the tart has cooled to cover any oopsies and finish it off nicely.
Chocolate Pear Tart Recipe
Chocolate Pear Tart in a Chocolate Almond Crust
Ingredients
Crust
- 1 oz Semi-sweet Chocolate
- 1/3 cup Butter
- 1 ½ cups Fine Ground Almonds
- 3 Tbsp Sugar
Filling
- 2 oz Semi-sweet Chocolate
- ½ cup Whipping Cream
- 2 Tbsp Sugar
- 2 Eggs separated
- 1 tsp Almond Extract*
- 2 Pears fresh, canned or poached
Instructions
Crust
- In microwaveable bowl, melt chocolate at 50% power for 1-2 minutes.
- Stir in butter and continue to melt at short intervals, stirring and checking frequently.
- Once melted and smooth, mix in almonds and sugar. Stir until well blended.
- Pour into a 9 or 10 inch (23-25 cm) tart pan or springform pan. Press mixture evenly into pan and ½ inch (1.2 cm) up the sides.
- Refrigerate until needed.
Filling
- In medium pot on medium heat, melt chocolate in cream, stirring constantly. Do not boil. OR use a double boiler to carefully melt chocolate.
- Remove from heat and cool to lukewarm so the eggs don't cook when added.
- Mix sugar, egg yolks and almond extract. Add to chocolate mix in pot.
- Return pot to stove and heat slowly on medium heat, stirring constantly. Do not boil. Heat for 3 minutes until mixture becomes smooth and thickens. Remove from heat.
- Beat egg whites until stiff peaks form. Mix 1/3 of egg whites into the chocolate mixture. Gently fold in the remaining egg whites.
Assembly
- Preheat oven to 350°F (180°C).
- Peel and cut pears into desired shape and thickness. You can use pear halves, quartered pears or sliced pears. Place in medium bowl water with lemon juice to prevent browning if not using right away.
- Pour the chocolate custard into the crust and place pears on top in your preferred pear design.
- Bake in centre of oven for 30 minutes until chocolate mixture has set.
- Remove from oven and cool before slicing. Serve with whipped cream as is or garnish with powdered sugar and sliced toasted almonds if desired. Use a sharp knife to cut thick or thin slices.
Video
Notes
Nutrition Facts (per serving)
Other Festive Cakes & Desserts
When choosing cakes and desserts I often decide based on which fruits are in season – and of course any dietary restrictions of my guests. Starting with frozen fruit for labneh cheesecake in winter, here are some of my favourites throughout the year.