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!