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
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Authentic French Cream Potato Soup For Your Next Dinner Party
May 19, 2025
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
Tarte aux Citron a Lemon Recipe from the French Riviera
May 16, 2025
It is possible that lemon tarts were created to tempt the resolve of non-dessert eaters. The irresistible recipe below combines tart citrus and sweet lemony cream. While bakers worldwide craft fabulous lemon tarts, we wanted to showcase this tarte aux citron from Nice. This dessert is la Tarta al Limoun ...
No Comment