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Set oven to broil on high . Spread hazelnuts out onto a lined baking sheet.
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Toast until slightly darkened, 2 minutes, but watch carefully.
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Remove from oven and allow to cool.
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To make the crust, pulse hazelnuts in food processor until the are the consistency of almond meal (fine crumb).
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Add flour, cocoa powder, sugar, and salt and pulse to combine.
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Add cubes of unsalted butter and pulse until dough forms pea sized clumps.
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Add ice water and pulse mixture dough comes together and has formed a ball.
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Remove from bowl and press into lightly greased 9 inch fluted tart pan with removable bottom.
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Cover lightly with plastic wrap or foil and freeze for 15 minutes.
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Preheat oven to 350 degrees.
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Line the crust with aluminum foil or parchment paper and add pie weights (uncooked beans or rice would work).
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Bake crust for 18-20 minutes.
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Once done, remove from oven and allow to cool.
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While tart is cooling make the pears.
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In a large pot, combine water, sugar, and lemon juice over medium high heat.
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Stir until sugar has dissolved.
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Add pears and reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes.
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Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
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Make the chocolate ganache.
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Heat cream in a large bowl in the microwave for 1 minute, or until hot.
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Add chocolate and let sit for about 2 minutes, then stir until smooth.
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Pour chocolate into crust and spread evenly.
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Stem pears and cut each in half lengthwise; scoop out cores.
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Cut each half crosswise into thin slices.
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Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling.
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Refrigerate tart for at least 30 minutes or until chocolate has set.
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Garnish with whole hazelnuts and pomegranate seeds if desired.
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Tart can be made 1 day in advance.