Pear Chocolate Almond Tart

A delicious and fruity dessert: the Pear, chocolate and almond tart ! A crunchy shortcrust pastry, a generous chocolate and almond cream filling accompanied by pears in syrup and flaked almonds. A lovely effect on the table at dessert time! Easy to prepare at home, with simple ingredients. I explain everything in my recipe...

What you will like with this recipe 

• flavors : the perfect pear-chocolate duo combined in a gourmet tart with an extra touch of almond!
• textures : crunchy thanks to the shortcrust pastry, soft with the almond-chocolate filling and melting with the pears in syrup.
• difficulty level : very simple to make at home! As for the materials, I use a circle that I love, it's the 24cm corrugated tart ring De Buyer. I really like the curved effect it creates on the edge of the pie.

The choice of ingredients

• all-purpose flour : to make the shortcrust pastry, I use T55. It contains less gluten than T45 and therefore allows for a less brittle pastry.
• butter : I use unsalted butter, but it must be well softened to be easily incorporated. You can take it out one to two hours before making the recipe.
• almond meal : it is this which gives this delicious almond taste to the filling, it completely replaces the flour in this pear chocolate almond tart.
• chocolate : I opted for 52% baking cocoa because I wanted to keep the balance between the taste of chocolate and pears.
• cream liquid : I add a little touch of cream to make the filling even softer after cooking.
• pears : to keep the recipe simple, I choose canned pears in syrup. But you can poach them yourself if you feel like it! To fill a 24cm tart ring like mine, you need 5 or 6 pear halves.

How to make a pear, chocolate and almond tart?

1. We prepare the shortbread
2. We cool it down au fridge
3. We precook it baked
4. We prepare the chocolate-almond cream
5. We place this cream on the bottom of the pie cooked
6. We drain half pears and we slice them
7. We place them in star on the bottom of the pie
8. We sprinkle withflaked almonds
9. On bake the pear chocolate almond tart!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making a successful pear and chocolate almond tart

• do not overwork the shortcrust pastry once the flour is added: otherwise it activates the gluten and the dough tends to become hard, which would be a shame!
• each ingredient must be at room temperature (eggs, butter, cream): this makes it easier to mix them with other ingredients and also guarantees you an optimal texture when tasting.
• to know if the pear chocolate almond tart is cooked : look at the flaked almonds on top; they should be lightly browned. Do not cook more than necessary, as this will reduce the softness of the tart.

How to taste this pie?

This pear, chocolate and almond tart is delicious. tasted as is ! For those with a sweet tooth, you can add a touch of whipped cream little sweet, or even a scoop of ice cream vanilla...

It can be enjoyed warm straight from the oven or after it has cooled completely. It depends on individual tastes!

How to store your pear chocolate almond tart?

This pear chocolate almond tart can be stored at room temperature (ideally under an airtight cover) for About 3 days. It's really the best way to enjoy its softness and its pear, chocolate and almond flavors.

If you prefer, you can place it in the refrigerator (and keep it for up to 4-5 days) but it will lose some of its softness because of the butter it contains (which hardens when exposed to the cold).

Other recipes to try

If you like pear recipes, I recommend you take a look at these other recipes on the blog:

• Chocolate Pear Charlotte
• Pear almond tart
• Crispy chocolate pear speculoos log
• Chocolate pear cake
• Pear ginger caramel coulis cake
• Chocolate pear cake without flour

If you make this pear, chocolate and almond tart, please rate the recipe below and tag @liliebakery on Instagram so I can see your cute pies!

Pear Chocolate Almond Tart

5 on 2 votes

Easy and delicious, we love its crunchy shortbread pastry and its chocolate-almond filling completed with pears in syrup!

Amount : 6

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Prepare in advance 25 minutes min

Cook time 40 minutes min

Total 1 time h 5 minutes min

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Home

• Wavy tart ring 24cm
• KitchenAid Cordless Electric Mixer
• Perforated baking tray

Ingredients 

Pâte sablée

• 225 g flour T55
• 110 g softened butter at room temperature
• 45 g icing sugar
• 1 medium size eggs at room temperature
• 1 pinch of salt

Chocolate almond pear filling

• 100 g dark chocolate pastry 52% cocoa
• 80 g softened butter at room temperature
• 70 g light brown sugar
• 2 medium size eggs at room temperature
• 100 g almond meal
• 30 g heavy whipping cream 30% at room temperature
• 0,5 cc natural vanilla extract
• 1 pinch of salt
• 1 large can of pears in syrup 4 or 5 pear halves
• A few slivered almonds

Prepare in advance 

Pâte sablée

• Beat the soft butter and flour until you have a coarse sandy mixture. Add the icing sugar and mix. Then add the egg and salt. Beat until the dough forms and comes away from the edge of the container, without insisting too much to maintain an optimal texture for tasting.
• Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
• Preheat the oven to 180 ° traditional heat.
• Roll out the dough on a floured work surface (or between two sheets of baking paper, this is easier). Grease a 24cm tart ring placed on a baking tray then place the dough in the tart ring. Press the dough into the corners, pressing the sides well. Cut off the excess from the top with a knife.
• Prick the tart base with a fork and place in the freezer for 10 minutes (this prevents the edges from falling during cooking).
• Bake for 15 minutes, and let the baking sheet cool for the rest.

Chocolate almond pear filling

• Melt the chocolate pieces and diced butter together in the microwave. Then pour into a larger container. Add the brown sugar and almond powder.
• Add the previously beaten eggs, as well as the liquid cream, vanilla and salt, then beat everything until smooth.
• Drain the pear halves well in the syrup, cut them into thin slices widthwise.
• Pour the chocolate almond cream over the tart base and smooth it out. Arrange the pear halves on the tart to form a star shape with 4 or 5 pear halves. Sprinkle with flaked almonds. 
• Bake at 180°C conventional heat for approximately 30-35 minutes (the time varies greatly depending on the oven). The flaked almonds should be lightly browned on top. Remove from the oven, unmold the tart and let it cool.

Notes

This pear chocolate almond tart can be kept at room temperature (ideally under an airtight cover) for around 3 days. 

If you prefer, you can place it in the refrigerator for up to 4-5 days, but it will become a little less soft because of the butter it contains (which hardens).

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Keywords: Tarte

Recipe : Dessert