Crisp on the bite, melt-in-your-mouth, soft and creamy, this tart has everything to please your palate! We love it for the sweetness and character of the chocolate almond cream as well as for the sweet touch brought by the poached pears. But our secret to elevating a pear and chocolate tart is this ultra-crispy crumble! As beautiful as it is tasty, this recipe will become a household staple.
The Pear Tart with Chocolate Almond Cream, a dessert to share and very easy to make
Forget everything you know about classic pear tart; this version will have you hooked at first sight! For this recipe, we start with an original presentation with poached pears beautifully arranged and lightly caramelized with a blowtorch for a caramelized effect that already makes your mouth water. But what makes this tart truly irresistible is the crumble all around the edge! It provides an extra texture that will crack your taste buds. And that chocolate almond cream hidden under the pears… It’s the final touch to win everyone over.
This easy-to-make recipe at home is ideal for finishing a good meal with family or friends on a sweet and indulgent note. If you have the time, we recommend making the shortcrust pastry yourself for an even tastier result (but it’s not mandatory). Be sure to thoroughly drain your spiced poached pears to remove as much moisture as possible so as not to soak the rest of the tart. We guarantee you will wow everyone with this dessert worthy of a top chef!
To make this recipe, follow the steps below :
PEAR AND CHOCOLATE TART 🍐🍫
Serves 6 to 8
Ingredients :
– 1 shortcrust pastry
– 4 to 5 fresh pears
– 1 L of water
– 200 g sugar
– Spices of choice: cinnamon, star anise, vanilla…
– 100 g almond meal
– 80 g soft butter
– 80 g sugar
– 2 eggs
– 100 g melted dark chocolate
– 50 g flour
– 50 g cold butter
– 50 g light brown sugar
– 50 g ground hazelnuts
Preparation :
1. Make a syrup by bringing the water to a boil with 200 g sugar and the spices of your choice.
2. Peel the pears and cut them in half. Poach them in the syrup for 15 minutes before draining on paper towels.
3. Mix the soft butter with the almond meal, 80 g of sugar, the eggs and the melted dark chocolate until a smooth cream forms.
4. Rub the flour with the cold butter, the brown sugar and the ground hazelnuts to form a crumble mixture.
5. Roll out the shortcrust pastry in a tart pan and prick the base with a fork. Pour the chocolate almond cream and bake at 180°C for 10 minutes initially.
6. Remove the tart then arrange the pear halves thinly sliced in a harmonious manner. Distribute the crumble around the edge of the tart and bake again at 180°C for 20 to 25 minutes.
7. On removing from the oven, delicately caramelize the tops of the pears with a chef’s torch to achieve a nice amber coloration and caramelized appearance. Let cool completely before unmolding the tart.
