Chocolate Pear Tart

Chocolate Pear Tart- chocolate tart crust with a thick chocolate mousse filling and pears poached in port and spicesLooking for a fancy holiday dessert that’ll impress your in-laws?  Look no further than this masterpiece by Cook’s Country.  They’ve spent the time perfecting each component of this tart to give you a dessert that is both a feast to the eyes and the palate.  The shell dough, chocolate filling, and poached pears can all be prepared a day or two before and then quickly assembled and baked the following day.  Get started now and you’ll have this chocolate pear tart on the table in time for christmas dinner.

Chocolate Pear Tart- chocolate tart crust with a thick chocolate mousse filling and pears poached in port and spices (1)

Chocolate Pear Tart

Serves 8-10


    For Tart Shell:
  • 1 cup (140 g) all-purpose flour
  • 2/3 cup (69 g) confectioner's sugar
  • 1/4 cup (30 g) Dutch-processed cocoa
  • 1/4 teaspoon salt
  • 8 tablespoons (114 g) unsalted butter, cut into 1/2-inch (1 cm) pieces and chilled
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • For the Chocolate Filling:
  • 4 oz (113 g) bittersweet chocolate, chopped
  • 4 tablespoons (57 g) butter, cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/3 cup (67 g) granulated sugar
  • Pinch of salt
  • 1 tablespoon all-purpose flour
  • For the Poached Pears:
  • 3 cups (710 mL) port wine
  • 1/2 cup (100 g) granulated sugar
  • 4 strips orange zest
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon whole cloves
  • 3 ripe but firm pears (such as Bosc or Bartlett), peeled, halved lengthwise, and cored
  • 2 tablespoons apple or apricot jelly, melted


    For the Tart Shell:
  1. Combine the flour, sugar, cocoa, and salt together in a food processor.
  2. Pulse until combined, about 3 pulses.
  3. Scatter the cold butter pieces over the combined ingredients and pulse until the mixture resembles coarse cornmeal, about 15 pulses.
  4. Add the egg yolk, cream, and vanilla and process until the dough just comes together, about 15 seconds.
  5. Wrap the dough in plastic and refrigerate for 1 hour (or up to 2 days).
  6. For the Chocolate Filling:
  7. Microwave the chocolate and butter in a medium bowl until smooth, stirring occasionally, about 1 minute. Set aside to cool slightly.
  8. Using an electric mixer fitted with a whisk attachment, whip the eggs, sugar, and salt together on medium-high speed until pale yellow and thick, about 3 minutes.
  9. Fold one third of the egg mixture into the chocolate mixture, until combined, then fold in the remaining egg mixture.
  10. Sift the flour over the chocolate mixture and gently fold until combined.
  11. Cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 2 days).
  12. For the Poached Pears:
  13. Bring the port, sugar, zest, and whole spices to boil in a medium saucepan, stirring occsionally, until the sugar dissolves.
  14. Reduce the heat to low, add the pears and simmer, covered, until the pears are nearly tender, about 10 minutes.
  15. Remove from the heat and let cool, about 1 hour. (The pears can be refrigerated in the poaching liquid for up to 3 days.)
  16. Assembly:
  17. On a floured surface, roll out the chilled dough into an 11-inch (28 cm) circle using a chilled rolling pin.
  18. Fit the dough into a 9-inch (23 cm) tart pan with a removable bottom, trim the dough to be flush with the edge of the pan. Freeze for 30 minutes.
  19. Adjust the oven rack to the middle position and heat the oven to 375 °F (190 °C).
  20. Press a sheet of aluminum foil into the tart shell, covering the edges, and fill with pie weights (or dry beans).
  21. Set the tart pan on a rimmed baking sheet and bake until set, about 30 minutes.
  22. Gently remove the pie weights and foil and set the baking sheet on a wire rack. Let cool completely, about 1 hour.
  23. Reduce the oven temperature to 325°F (165 °C).
  24. Using a slotted spoon, remove the pears from the poaching liquid, pat dry, and cut each piece lengthwise into eights. Discard the poaching liquid or reserve for another use.
  25. Spread the chilled filling over the cooled crust. Arrange the pear slices on the filling in concentric circles, overlapping slightly. Bake the tart until the filling has puffed up and the center feels firm to the touch, about 45 to 55 minutes.
  26. Let the tart cool on a wire rack for at least 1 hour.
  27. Brush the pears with the melted jelly and serve warm or at room temperature.


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