French · Dessert
Pear and Chocolate Tart
A classic French pâtisserie tart pairing a crisp all-butter pastry shell with a silky dark chocolate ganache filling, topped with delicate fans of thinly sliced pear and baked until just set. Finished with toasted flaked almonds for crunch, it's an elegant small-format dessert built for two individual tartlets.
$1
30 minsPrep
25 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
404Calories
6.2gProtein
26.5gFat
35.6gCarbs
15.8gSugar
3.4gFiber
118mgSodium
119mgChol
14.7gSat Fat
212mgPotassium
46mgCalcium
3mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Pear nectar (fresh pressed)
local
Châteauneuf-du-Pape
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub chilled cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with egg yolk and iced water into a smooth dough.
2
Wrap the dough in cling film and chill for 30 minutes to relax the gluten.
3
Roll the dough thinly on a floured surface and line two 8cm individual tart tins, pressing into the corners and trimming the excess; prick the bases with a fork and chill a further 15 minutes.
4
Blind bake the tart shells at 180C/350F for 10 minutes, then remove any weights and bake a further 5 minutes until pale gold; cool slightly.
5
Melt the dark chocolate with the 10g butter over a double boiler until glossy, then whisk in the beaten egg, cream, sugar and vanilla extract to make a smooth ganache filling.
6
Pour the chocolate filling into the part-baked tart shells and arrange the thin pear slices over the top in a fan pattern, pressing lightly into the filling.
7
Bake at 170C/340F for 16-18 minutes until the filling is just set with a slight wobble in the centre.
8
Cool the tarts on a wire rack to room temperature, then scatter over the toasted flaked almonds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, sifted
- 19g19g Butter, chilled, cubed
- 8g8g Sugar White
- 6g6g Egg Yolk, beaten, for dough binding
- 6g6g Water, iced
- 28g28g Chocolate Dark 70, chopped, melted
- 10g10g Butter, melted, for ganache filling
- 22g22g Egg, lightly beaten
- 20g20g Heavy Cream
- 10g10g Sugar White
- 55g55g Pear, peeled, cored, thinly sliced
- 2g2g Vanilla Extract
- 8g8g Almond, flaked, toasted, post-bake garnish, 1
