Honey Pear Chocolate Tart

Honey Pear Chocolate Tart

An outrageous treat for dessert or an afternoon tea.

This chocolate tart is the perfect way to show your friends and family how much you appreciate them. Honey-drenched pears are baked into a rich, gooey chocolate custard, encased in a fragrant almond pastry – we guarantee there won’t be any leftovers!

pear chocolate tart

Ingredients list for the chocolate tart

  • 3 2/3 cups (360g) plain flour, sifted, plus extra to dust
  • 2/3 cup (50g) almond powder
  • 6 1/3 ounces (180g) cold unsalted butter, chopped and at room temperature
  • 3/4 cup (140g) caster sugar
  • 1 egg
  • 1 pinch of salt
  • oz
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Pears

  • 3 pears, peeled, halved and cored
  • 1/3 cup (100g) honey

The chocolate filling

  • 1/4 cup (65ml) whole milk
  • 1/2 cup (125ml) liquid cream
  • 1/2 vanilla pod
  • 2 tablespoons (25g) caster sugar
  • 1/4 cup (40g) dark chocolate, chopped
  • 1 large egg

chocolate pie recipe

Directions

1. In a large bowl, whisk butter, salt, caster sugar, almond powder, egg and (90g) flour. When the mixture is smooth, add the remaining (270g) of flour and quickly form a ball. Wrap in plastic and chill for one hour.

2. Preheat your oven to 320°F (160°C)  Roll out the pastry until 1/4-inch (5-6mm) thick, then line a 10-inch (26cm) round tart pan. make small cutouts with the trimmings for decoration. Blind bake for 20 minutes, until golden. Set the tart shell aside to cool and keep your oven to 320°F (160°C) for the final step.

3. Heat honey in a saucepan and allow to caramelize slightly. Slice each pear half into thin slices, coat them in honey and cook for 2 – 3 minutes. Drain from liquid honey and set aside.

4. In a large saucepan, combine milk and cream. Scrape the vanilla pod into the milk and cream then bring to a simmer. Allow oto cool down and stir in sugar, chopped chocolate and the egg. Mix well and set aside.

5. Arrange pear slices into the baked tart shell. Pour the chocolate custard into the tart shell, starting from the center. Transfer to the oven and bake for 15 minutes, or until the custard is set. Remove from oven, allow to cool for a couple of minutes then refrigerate at least one hour before serving. Don’t forget to top with the small pastry cutouts. Enjoy! ♡

chocolate and pear tart 2

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