Italian · Dessert
Pear and Chocolate Pie
A rustic Italian-leaned shortcrust pie pairing thinly sliced pear with pockets of melted dark chocolate, baked in individual tart tins until the pastry is golden and the fruit has softened into a lightly spiced, jammy filling.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
457Calories
5.7gProtein
23.4gFat
57.6gCarbs
24gSugar
5gFiber
122mgSodium
92mgChol
13.9gSat Fat
257mgPotassium
45mgCalcium
3.9mgIron
0.1mcgVitamin B12
3.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the egg yolk and iced water into a smooth dough.
2
Wrap the dough in cling film and rest it in the fridge for 30 minutes to relax the gluten and firm the butter.
3
Roll the chilled dough on a lightly floured surface and line 2 individual 8cm tart tins, trimming the excess and pricking the bases lightly with a fork.
4
Toss the sliced pear with brown sugar, cornstarch, lemon juice and cinnamon in a bowl until evenly coated.
5
Scatter the chopped dark chocolate over the base of each pastry shell, then spoon the pear mixture evenly on top.
6
Bake at 190C for 28-32 minutes until the pastry is golden and the pear filling is bubbling gently at the edges.
7
Transfer the pies to a wire rack and cool for at least 15 minutes before unmoulding, allowing the chocolate to firm back up slightly.
8
Serve just warm so the melted chocolate stays glossy against the softened pear.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted, crust
- 35g35g Butter, cold, cubed, crust fat
- 12g12g Sugar White, crust sweetener
- 10g10g Egg Yolk, beaten, crust binder
- 10g10g Water, iced, crust hydration
- 130g130g Pear, peeled, cored, thinly sliced, filling fruit
- 35g35g Chocolate Dark 70, chopped, filling
- 15g15g Brown Sugar, filling sweetener
- 6g6g Cornstarch, filling thickener
- 4g4g Lemon Juice, filling acid
- 1g1g Cinnamon Ground, spice
