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!
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.
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!
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.
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.
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!
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.
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!
Ha! I’d be quite annoying if I did that, but if he dies before me, he’ll definitely miss my cooking!
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!
Well, except to use the correct pan size…
That looks so good! :)
It’s wonderfully delicious!
I bet. It looks it too. :) :) :)
I’d like to request one too. It’s luscious looking. GREG
Well, if you weren’t in Santa Barbara….
I am saving this one. I am not a baker either but this is too good to pass up. Thank you for publishing it.
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!
Mimi, thank you for sharing this. It looks marvelous!
Thank you so much! It’s fabulous.
sounds delicious mimi.
Great flavors and textures in this one.
I really like the sound of this. And I think it looks delicious.
Well thanks. Some rookie mistakes, but wow it’s good!
Oh my. What’s not to love? This tart checks all of my needs and more!
I know. It’s pretty incredible.
That tart looks so delicious, and I’ll bet you that in terms of texture, those pears must be so delightful. Thanks for sharing!
That’s why canned pears are perfect for this tart – perfectly soft but not too soft, and no extra sweetness, just delicious pear flavor!
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!
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.
Wow, does that look good!! Your posts always make me hungry……
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!
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!
Chocolate and pears is such an unappreciated combination and this sounds wonderful! I would love to try this (and eat the whole thing myself)
It’s a bit too rich for that. Maybe just half the tart!
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.
You are so welcome. This really is a magnificent pie.
Such an elegant dessert! I love this combination of fruit and chocolate, though I rarely think to try it myself.
If made properly, it’s even more elegant! Truly a fabulous combination – chocolate, pear, and raspberry.
Definitely this is a nice combination of textures and flavours, thanks for that foodie and to you for sharing this to us
I’ll be forever thankful! It’s a unique and wonderful tart.
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)
It would be such a pity not to share this one with the world !!!!!!
I know! It’s so good. Thanks!
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?
Yes, and that’s exactly what I should have done. Or, not be lazy and go find my right pan! This pie is incredible.
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
I hope you get a chance to make this – it’s pretty spectacular!
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!
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!!!