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Chocolate Pear Tart

Oct 08, 2012 05:06PM ● By Anonymous


For the poached pears

  • 3 ripe, but firm, pears
  • 1 ¾ light red wine
  • ¾ cup granulated sugar
  • 1 cinnamon stick
  • 1 vanilla bean


For the pastry

  • ¾ cup all-purpose flour
  • 2 teaspoons confectioner’s sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter
  • 1 large egg yolk
  • 2 tablespoons ice water


For the chocolate filling

  • 5 ounces bittersweet chocolate, finely chopped
  • ½ cup plus 3 tablespoons heavy cream
  • 3 tablespoons unsalted butter


Peel and halve the pears lengthwise, removing the core. Bring the wine, sugar, cinnamon, and vanilla to a boil in a saucepan. Add the pears to the wine and simmer for about 15 minutes, or until tender. Let them cool.

Mix the flour, confectioner's sugar and salt in a medium bowl. Add the butter and rub between your fingertips until the mixture resembles coarse crumbs. Beat the egg yolk with two tablespoons ice water, and then use a fork to blend it into the mixture. It should hold together when you press the dough between your finger and your thumb. You might need to add a bit more water.

Shape the dough into a thick disk. Wrap it in plastic and refrigerate for at least two hours. Place the chilled dough on a lightly floured surface or between several layers of waxed paper. Roll the dough out to 1/8-inch thickness and line the tart pan with it. Prick the dough well with a fork. Refrigerate or freeze the dough-lined pan for 30 minutes.

Preheat the oven to 375 degrees F. Place the tart pan on a baking sheet. Line the pan with foil or parchment and fill with baking weights or dried beans. Bake for 10 to 12 minutes, until the dough is set. Remove the paper and the weights. Continue baking until the crust is a golden brown, about 10 more minutes. Remove from the oven and cool completely.

Bring the cream to a boil in a small saucepan. Place the chocolate in a heat-proof bowl and pour the cream over the chocolate, whisking the mixture until the chocolate has melted. Add the butter and stir until the ganache is smooth. Pour the chocolate into the tart shell and refrigerate 30 minutes, until it’s just barely set.

Drain and thinly slice the pears. Arrange them in a circle in the chocolate. Remove the tart from the pan and serve.