Easy Tart Provencal Pears and Chocolate
Dessert · Gary and Jane Langton · Pies & Tarts · Provencal RecipesThis is a really easy recipe for a yummy tart. The seasonal Provencal pears offset the richness of the dark chocolate. Better still, the whole dessert can be prepared the day before and kept in the fridge.

Chocolate Tart with Caramelised Pears
Flaky tart pastry crust with a layer of chocolate, sweet pear slices and drizzled chocolate glaze.
Ingredients
Chocolate Tart
- 1 package Sweet short crust pastry
- 200 gr Dark chocolate 70% cocoa
- 50 gr Plain Flour
- 4 eggs
- 75 gr melted butter
- 100 gr golden castor sugar
Chocolate Glaze
- 2 tbsp double cream
- 60 gr Dark chocolate finely chopped
- 1 tsp Golden syrup
- 1 tbsp warm water
Caramelised Pears
- 6 large pears ripe
- 50 gr butter
- 50 gr caster sugar
Instructions
- Preheat the oven to 190C and line and grease a 7–8 inch fluted tart tin with a removable base.
- Roll out the pastry to 1/8 inch thick and line the tart tin.
- Place in the refrigerator to rest for 10 minutes, prior to baking.
- Remove the tart tin from the refrigerator, cover the pastry case with a round of wax paper and fill with baking beans.
- Bake for 10 minutes at 190C.
- Remove the baking beans and wax paper and return to the oven for 3 minutes.
- While the tart is cooking, break the chocolate into little pieces and melt by placing it in a bowl over boiling water – be careful not to let the mixture get too hot, or the chocolate will separate.
- Mix the eggs, melted butter, castor sugar and flour together in a bowl.
- Stir in the melted chocolate and mix until smooth.
- Pour into the prepared pastry case and bake for 6–8 minutes until just set.
- Set aside to cool.
- Peel, core and quarter the pears.
- Melt the butter and castor sugar in a large frying pan and gently sauté the pears until soft and caramelised (golden in colour).
- Cover and set aside.
- To make the glaze for the chocolate tart, boil the cream, remove from the heat and stir in the finely chopped chocolate until smooth.
- Add the golden syrup and warm water, continuing to stir until you have a smooth glossy mixture.
- Pour the glaze over the cooled tart and place in the fridge to set.
- Remove from the fridge a few hours before serving.
- Place a slice of tart, 3 pear quarters on a plate and serve with crème fraiche or vanilla or cinnamon ice cream (the latter choice being my favourite).
Notes
The recipe photo does not include the chocolate glaze.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Steak au Chocolat a Sauce Recipe for Friends
January 8, 2020
This chocolate-based sauce for the steak adds a slightly decadent finish to the grilled meat. The sauce worked well in a pairing with the Hermitage La Petite Chapelle (2012) from Paul Jaboulet-Aîné, a red wine from the Northern Rhône Valley.…
Tempting Madeleine Recipes from Provence
February 17, 2015
I have to admit, one of the best parts of living in Provence is the food! I am sharing today my secret recipe for chocolate Madeleines. I love them with coffee, and they are perfect for a taste of France at breakfast or anytime of day. I hope you enjoy them as much as I …
Savoury Tart Recipe: Courgette and Parma Ham
November 2, 2016
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.…
Apricots with Dark Chocolate Ganache and Tarragon
August 11, 2016
This recipe was the grand finale of a market cooking class at Cook'n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice. …
No Comment