Pear and Chocolate Tart
Share recipe
Description
My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Ingredients
- 1 shortcrust pastry crust
- 6 ½ ounces 70% dark chocolate, chopped
- 1 ½ cups ground almonds
- 2 eggs
- ½ cup superfine sugar
- 6 ½ tablespoons butter, softened
- 3 pears - peeled, cored, and quartered
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C).
- 2. Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
- 3. Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- 4. Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
- 5. Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
- 6. Arrange pears on top of the tart by pressing them into the chocolate mixture.
- 7. Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
Nutrition Facts
serving: 1 9-inch tart
calories: 560.5 kcal
carbohydrates: 53.1 g
protein: 9.4 g
saturated fat: 10.2 g
cholesterol: 72.5 mg
sodium: 203.4 mg
fiber: 7.4 g
sugar: 32.4 g
Categories