Pear and Spiced Chocolate Tart
- prep time1 min
- total time 42 min
- serves 6-8
Make this delicious tart with your leftover pears for a sweet, spiced treat. Makes one 9-inch (23 cm) tart.
3 Anjou or Bartlett pears, peeled, halved and cored
2 cup sugar
2 cup water
1 Tbsp lemon juice
2 Tbsp brandy
½ cup unsalted butter at room temperature
3 Tbsp sugar
2 large egg yolks
¾ cup all purpose flour
¼ cup cocoa powder
½ tsp fine salt
6 oz bittersweet or semi-sweet chocolate, chopped
¾ cup whipping cream
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground black pepper
1 tsp vanilla
1 large egg
1. Bring pears, sugar, water and lemon juice up to a simmer. Cook pear just below a simmer (and place a plate or piece of parchment over surface of liquid to keep pears from floating) until tender, about 10 minutes. Remove from heat. After pears have cooled a bit, remove from liquid, sprinkle with brandy, toss and chill until ready to serve.
2. To prepare crust, cream butter and sugar together. Stir in egg yolks, adding one at a time. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
3. On a lightly floured surface, roll out dough to just over ¼-inch (.5 cm) thick. Line a 9-inch (23 cm) removable-bottom tart shell with dough, trim edges and chill for 20 minutes.
4. Preheat oven to 350 F (180 C). Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.
5. Reduce oven temperature to 325 F (160 C). Place chopped chocolate in a large bowl. Heat cream with spices to just below a simmer and pour over chocolate. Let it sit for a minute, then stir slowly. Stir in vanilla.
6. Whisk egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours before serving.
7. To garnish with pears, slice, pears thinly and arrange over tart.