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Chocolate Pear Tart
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
A beautiful combination of buttery hazelnuts, fresh Bosc pears, and decadent dark chocolate.
Author: Jackie
  • ¾ cup whole or chopped unsalted hazelnuts
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 2 Tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • 3 Tablespoons ice water
Poached Pears-
  • 4 cups water
  • 1 ¼ cups sugar
  • 1 ½ tablespoons fresh lemon juice
  • 3 medium-size firm but ripe Bosc pears peeled
Ganache Filling-
  • 12 ounces bittersweet chocolate coarsely chopped
  • 1 ¼ cups heavy cream
  1. Set oven to broil on high . Spread hazelnuts out onto a lined baking sheet.
  2. Toast until slightly darkened, 2 minutes, but watch carefully.
  3. Remove from oven and allow to cool.
  4. To make the crust, pulse hazelnuts in food processor until the are the consistency of almond meal (fine crumb).
  5. Add flour, cocoa powder, sugar, and salt and pulse to combine.
  6. Add cubes of unsalted butter and pulse until dough forms pea sized clumps.
  7. Add ice water and pulse mixture dough comes together and has formed a ball.
  8. Remove from bowl and press into lightly greased 9 inch fluted tart pan with removable bottom.
  9. Cover lightly with plastic wrap or foil and freeze for 15 minutes.
  10. Preheat oven to 350 degrees.
  11. Line the crust with aluminum foil or parchment paper and add pie weights (uncooked beans or rice would work).
  12. Bake crust for 18-20 minutes.
  13. Once done, remove from oven and allow to cool.
  14. While tart is cooling make the pears.
  15. In a large pot, combine water, sugar, and lemon juice over medium high heat.
  16. Stir until sugar has dissolved.
  17. Add pears and reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes.
  18. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  19. Make the chocolate ganache.
  20. Heat cream in a large bowl in the microwave for 1 minute, or until hot.
  21. Add chocolate and let sit for about 2 minutes, then stir until smooth.
  22. Pour chocolate into crust and spread evenly.
  23. Stem pears and cut each in half lengthwise; scoop out cores.
  24. Cut each half crosswise into thin slices.
  25. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling.
  26. Refrigerate tart for at least 30 minutes or until chocolate has set.
  27. Garnish with whole hazelnuts and pomegranate seeds if desired.
  28. Tart can be made 1 day in advance.