Chocolate Pear Tart

This recipe was shared with me by a well-known foodie who lives in my area. She’d received it after attending a cooking school in Tuscany about 25 years ago. The recipe never got published, so I’m sharing.

This is the only dessert my husband has requested on more than one occasion. Oh, there might be an occasional bananas Foster request, depending on the season, but this tart is hands down his favorite dessert. And for good reason.

The pie has a dense chocolate crust, a layer of raspberry jam, pears, and a chocolate, meringue-like filling. What is not to love?

Use canned or jarred pear halves for this tart. Home-made poached pears would be lovely, but the other flavors are strong and I don’t think it would be worth the poaching. Raw pears would not be soft enough.

Chocolate Pear Tart

1 stick, or 4 ounces butter
2 cups white flour
2 eggs, whisked
2 cups sugar
2 cups unsweetened cocoa
3 ounces bittersweet chocolate
4 tablespoons butter
2 egg whites
3 ounces seedless raspberry jam
2 – 29 ounce cans pear halves, drained well, dried
3 egg yolks
6 tablespoons baking sugar

Make the dough by processing the butter, flour, egg, sugar, and cocoa, adding a few drops of water if necessary. I have had to place the mixture in a large bowl to moisten the dough before; it’s a large amount of dry to uniformly turn into a crust.

Butter and lightly flour a 11” pie tin with a removable bottom. Form a crust in the bottom by pressing and forming as neatly as possible, and chill in the refrigerator.

Preheat the oven to 350 degrees.

Melt the chocolate and butter together in a double boiler over barely simmering water until smooth. I remember reading that you are not “cooking” the chocolate when tempering, you are simply melting it. Set aside to cool.

Remove the pie tin from the refrigerator and spread the jam on the crust. Forming a concentric circle, place the best, most uniform-sized pears, inside down, on the jam layer. You can form one last pear into a round and place it in the middle of the tart.

Beat the egg yolks and sugar until the mixture is thick, about 5-6 minutes. Whip the egg whites until stiff and set aside.

Gently fold in the chocolate and egg whites into the yolk and sugar mixture.

Pour the chocolate filling over the pears and smooth. Bake for about 40 minutes.

If desired, serve with whipped cream.

When I mentioned that the recipe calls for an 11″ tart pan, it’s important. I could only find a 10″, and the resulting tart is not as pretty.

The tops of the pears should not be covered in chocolate meringue, the tops of the pears should be bare.

You can still see all of the wonderful elements of this tart, and know how good it is, but it’s just not as pretty as it should be. Plus, I slightly undercooked the tart, which accounts for some of the oozing chocolate and raspberry jam. But don’t be discouraged, because I’ve made this before with no issues at all, and I’m no baker!

By Published On: January 10th, 202251 Comments on Chocolate Pear Tart

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. BERNADETTE January 10, 2022 at 6:21 AM - Reply

    On my way to the store today to buy the pears. I can’t believe this wasn’t published until today. Thanks for the share.

    • chef mimi January 10, 2022 at 6:48 AM - Reply

      So many recipes, so little time! I get so excited about new recipes that I put off ones I’ve made. Just use the proper pie tin!

  2. Travel Gourmet January 10, 2022 at 6:24 AM - Reply

    Even if you didn’t think it was as good as you’ve made before, I’m sure it tasted wonderful. And chocolate and pears is such a classic and brilliant combination. I must try this – I know my family would love it.

    • chef mimi January 10, 2022 at 6:49 AM - Reply

      I was just sad I didn’t search longer for the proper tart pan. I know it’s somewhere in my basement! I can’t imagine anyone not loving this. The raspberry preserves really add something as well.

  3. spicedblog January 10, 2022 at 6:39 AM - Reply

    Mimi! Many times that you’ve said you aren’t a baker. I’m going to disagree with you! This tart looks fantastic. I love the flavors with the raspberry jam and pears. I definitely need to put this one on the list – I can see why it’s your husband’s favorite!

    • chef mimi January 10, 2022 at 6:51 AM - Reply

      Well thanks, but I think this actually proves what dumb mistakes I can make baking. I know that 10” pie tin is somewhere in my basement and I really should have looked harder! But the flavors are all there and it really is spectacular.

  4. January 10, 2022 at 8:11 AM - Reply

    Wow! That chocolate pie crust. I think I could eat that alone. I hope you remind your husband daily what a lucky man he is! And Happy New Year!

    • chef mimi January 10, 2022 at 7:13 PM - Reply

      Ha! I’d be quite annoying if I did that, but if he dies before me, he’ll definitely miss my cooking!

  5. Dorothy's New Vintage Kitchen January 10, 2022 at 8:27 AM - Reply

    My mouth is watering! How wonderful is that combination of chocolate and pears, and with all the beautiful layers I can’t imagine anything you could possibly add to make it better!

  6. ajeanneinthekitchen January 10, 2022 at 8:31 AM - Reply

    That looks so good! :)

    • chef mimi January 10, 2022 at 7:12 PM - Reply

      It’s wonderfully delicious!

  7. Sippitysup January 10, 2022 at 11:19 AM - Reply

    I’d like to request one too. It’s luscious looking. GREG

    • chef mimi January 10, 2022 at 7:15 PM - Reply

      Well, if you weren’t in Santa Barbara….

  8. Liz @ spades, spatulas, and spoons January 10, 2022 at 12:13 PM - Reply

    I am saving this one. I am not a baker either but this is too good to pass up. Thank you for publishing it.

    • chef mimi January 10, 2022 at 7:12 PM - Reply

      I just used the wrong pie pan, and obviously that affected the cooking time as well. That’s why I’m still a baking rookie. But if I can bake this pie, and I have, then anyone can!

  9. Angela January 10, 2022 at 12:26 PM - Reply

    Mimi, thank you for sharing this. It looks marvelous!

    • chef mimi January 10, 2022 at 7:11 PM - Reply

      Thank you so much! It’s fabulous.

  10. sherry January 10, 2022 at 7:10 PM - Reply

    sounds delicious mimi.

    • chef mimi January 10, 2022 at 7:16 PM - Reply

      Great flavors and textures in this one.

  11. Tandy | Lavender and Lime January 10, 2022 at 9:50 PM - Reply

    I really like the sound of this. And I think it looks delicious.

    • chef mimi January 11, 2022 at 8:33 AM - Reply

      Well thanks. Some rookie mistakes, but wow it’s good!

  12. Abbe@This is How I Cook January 10, 2022 at 10:28 PM - Reply

    Oh my. What’s not to love? This tart checks all of my needs and more!

    • chef mimi January 11, 2022 at 8:33 AM - Reply

      I know. It’s pretty incredible.

  13. Jeff the Chef January 11, 2022 at 8:42 AM - Reply

    That tart looks so delicious, and I’ll bet you that in terms of texture, those pears must be so delightful. Thanks for sharing!

    • chef mimi January 12, 2022 at 9:51 AM - Reply

      That’s why canned pears are perfect for this tart – perfectly soft but not too soft, and no extra sweetness, just delicious pear flavor!

  14. thatskinnychickcanbake January 11, 2022 at 10:20 AM - Reply

    I love that this uses canned pears—makes the whole process much simpler than it could be. I haven’t made tons of pear desserts, but they’re one of my favorite fruits. YUM!

    • chef mimi January 12, 2022 at 9:52 AM - Reply

      You’ll love this one then, for sure. The canned pears are perfect because fresh wouldn’t work, and poached would add a different flavor, or too much sweetness.

  15. Ann Coleman January 11, 2022 at 3:48 PM - Reply

    Wow, does that look good!! Your posts always make me hungry……

    • chef mimi January 12, 2022 at 9:52 AM - Reply

      Ha! Sorry!

  16. Carrie Tyler January 12, 2022 at 1:40 AM - Reply

    Thanks for sharing this, Mimi! I have to admit that I’m not typically a fruit and chocolate fan, but this one sounds delicious! The tart crust sounds easy enough for me to actually do, lol!

    • chef mimi January 12, 2022 at 9:53 AM - Reply

      Ha! I’m not a baker either, and with this I made a couple of rookie mistakes. If my blog was a business, I would have found my 10” tart pan and made this again!

  17. Nigella Eats Everything January 12, 2022 at 8:14 AM - Reply

    Chocolate and pears is such an unappreciated combination and this sounds wonderful! I would love to try this (and eat the whole thing myself)

    • chef mimi January 13, 2022 at 1:57 PM - Reply

      It’s a bit too rich for that. Maybe just half the tart!

  18. kitchenriffs January 12, 2022 at 9:49 AM - Reply

    This looks excellent! I’ve had pears with chocolate, but the chocolate has been a minor flavor note. You’ve turned the duo into the perfect pairing. :-) Really good stuff — thanks.

    • chef mimi January 12, 2022 at 9:53 AM - Reply

      You are so welcome. This really is a magnificent pie.

  19. Hannah Kaminsky January 12, 2022 at 9:59 AM - Reply

    Such an elegant dessert! I love this combination of fruit and chocolate, though I rarely think to try it myself.

    • chef mimi January 13, 2022 at 7:03 AM - Reply

      If made properly, it’s even more elegant! Truly a fabulous combination – chocolate, pear, and raspberry.

  20. Raymund January 12, 2022 at 3:18 PM - Reply

    Definitely this is a nice combination of textures and flavours, thanks for that foodie and to you for sharing this to us

    • chef mimi January 13, 2022 at 7:03 AM - Reply

      I’ll be forever thankful! It’s a unique and wonderful tart.

  21. Eva Taylor January 12, 2022 at 3:56 PM - Reply

    Oh that does look wonderful! I can see why your husband would request it. I’ll bookmark it for our next foodie-friend get-together (although, it may need to wait as we are in a semi-lockdown again, it’s getting quite annoying)

  22. 2pots2cook January 13, 2022 at 3:16 AM - Reply

    It would be such a pity not to share this one with the world !!!!!!

    • chef mimi January 13, 2022 at 7:04 AM - Reply

      I know! It’s so good. Thanks!

  23. terrie gura January 17, 2022 at 9:23 AM - Reply

    I’m sitting here trying to imagine if there’s anything I would do differently with this recipe. Hmm, nope, can’t do it! This looks perfect and elegant, and of course you have put it on the cutest darn plates! My springform pan is only 9″ but do you think if I use a bit less of the chocolate meringue, it would be OK?

    • chef mimi January 17, 2022 at 9:24 AM - Reply

      Yes, and that’s exactly what I should have done. Or, not be lazy and go find my right pan! This pie is incredible.

  24. Valentina January 17, 2022 at 2:00 PM - Reply

    So happy you shared this. I’m one of those people who likes chocolate and fruit together (not a purest in that regard, I guess). So . . . I’m loving this combination of sweet flavors. :-) ~Valentina

    • chef mimi January 18, 2022 at 7:33 AM - Reply

      I hope you get a chance to make this – it’s pretty spectacular!

  25. David Scott Allen January 30, 2022 at 11:45 AM - Reply

    Just found that I missed this post! When I first saw the name, I thought it was going to be much simpler than it is… It’s actually quite complex! Love the raspberry hidden within… and, believe it or not, I have 11 inch tart pan! I’m all set. Thanks for the hint about using canned or jarred pears. That makes it so much easier!

    • Chef Mimi January 30, 2022 at 3:00 PM - Reply

      Shame on you! Yours will turn out beautifully with the right pan. What a dummy I am. Canned pears are the best, not just cause they’re easy but they’re the perfect tenderness. Make this for V day!!!

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