Pear, Almond and Chocolate Tart

2 Aug


So I bought a big bag of gorgeous looking pears the other day. I got them home and couldn’t help munching straight into one and I nearly took my teeth out, they were that hard. Disappointment settled over me like a black cloud on a sunny day until I had a stroke of genius. I decided to bake with them, you couldn’t find a better baking pear if you had ordered it specially. Then there was the grueling task of finding the perfect recipe.


I was going to poach them in red wine and spices but that was a bit too speedy and simple for my liking. It has been a horrible day and I really wanted to get stuck into making a fancy baked treat while I chuckled to myself about the people outside getting soaked to the skin and blown into the next county. It was quite satisfying, both the baking and the gloating. I decided on classic pear flavors, chocolate and almond. This is quite an easy, fool proof  dessert although it does take a while because of all the parts but believe me it is worth it. Especially when you get to sit down to a plateful of this tart at the end of it all!


The crust is wonderfully buttery and the almond shines through the whole tart. The layer of marzipan in the base gives it a delicious chewy texture and amps the almond flavors up to the max. The chocolate filling just brings the whole thing together and results in a phenomenally elegant and scrumptious tart.


Pear, Almond and Chocolate Tart 

For the Crust:

1 x 150g packet shortbread biscuits (I used Walkers)

1 egg

56g butter, melted

1/2 cup plain flour

1/3 cup granulated sugar

a pinch of salt

2tsp almond extract

For the Filling:

3 small ripe but firm pears, cored and sliced lengthways

1tsp cinnamon

1tsp dark brown sugar

1/2 lemon, juiced

28g butter

65g dark chocolate, broken into chunks

90ml milk

1tsp almond extract

a pinch of salt

1 egg

1 egg yolk

3tbsp granulated sugar

3tbsp plain flour

2tbsp cocoa powder

175g marzipan

a handful of flaked almonds

  • Preheat the oven to 180°c/375°f and grease and line the bottom of a 9inch tart with baking parchment.
  • For the crust, put the shortbread fingers in the food processor and whizz until it is a fine crumb. Add the egg, butter, flour, sugar, salt and almond extract. Whizz again until it forms a soft dough.
  • Wrap the dough in cling film and refrigerate for 20mins to firm.
  • Press the dough into the prepared tin with your fingers or the back of a spoon until it is evenly covering the bottom and sides of the tin. Place a sheet of baking parchment on top and fill with baking beans. Bake blind for 7mins. Allow cool fully.
  • For the filling, in a large bowl mix the pear slices with the cinnamon, dark brown sugar and lemon juice and set aside.
  • Melt the chocolate and butter in a small bowl in the microwave in 30sec intervals until smooth and completely melted. Mix in the milk, almond extract and salt and set aside.
  • In a medium bowl, beat together the egg, egg yolk, sugar, flour and cocoa powder for about 2mins with a electric mixer. Pour in half the melted chocolate mix and beat to incorporate then add the other half and beat again until it is smooth and silky.
  • Roll out the marzipan into a rough 9inch disc and place in the bottom of the pastry  case. Place the pears on top in a fan shape and finally pour the chocolate filling over making sure it is evenly distributed.
  • Bake in the oven for 25mins until the chocolate filling is set. Scatter with flaked almonds about 8mins before it is due to be done.
  • Let cool completely then slice and serve.


3 Responses to “Pear, Almond and Chocolate Tart”

  1. jevbert1234 August 3, 2013 at 8:13 am #

    Looks amazing! Great post!

  2. Eric Carlson August 10, 2013 at 7:10 pm #

    looks so delicious!

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