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+ servings
Tart of Provencal Pears and Chocolate

Chocolate Tart with Caramelised Pears

Flaky tart pastry crust with a layer of chocolate, sweet pear slices and drizzled chocolate glaze.
Prep Time 45 mins
Cook Time 30 mins
Total Time 4 hrs 15 mins
Course Dessert
Cuisine French, Provencal
Servings 6 people

Ingredients
  

Chocolate Tart

  • 1 package Sweet short crust pastry
  • 200 gr Dark chocolate 70%
  • 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 ripe pears
  • 50 gr Butter
  • 50 gr Castor 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.
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