Smooth dark chocolate custard, finely ground almonds and sweet, juicy pears make up this decadent, not too sweet, gluten-free dessert. First published in my Prairie Fruit Cookbook in 2012.
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
I have used fresh, canned and poached pears in this recipe - all work perfectly.* Use vanilla extract as a substituteYield 1 9-10 inch tart, 8-12 slices