Deep Dark Chocolate Almond Pear Tart

A delicious dessert, perfect served with whipped cream or simply on its own. 

Photography By Teresa Blackburn | February 11, 2018

Ingredients

  • 1 stick unsalted butter, softened + extra for brushing on tart pan
  • 6 firm, yet ripe Seckel Pears, cored, peeled, saving stems
  • 2 tablespoons lemon juice
  • 2/3 cup sugar
  • 1 cup almonds, whole or slivered
  • 3 eggs
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 teaspoon lemons zest
  • powdered sugar/confectioner’s sugar

Instructions

1/ Preheat oven to 350 degrees.

2/ Brush tart pan sides and bottom with softened butter

.
3/ Toss prepped pears with the lemon juice

 

4/ Process sugar and almonds in a food processor until finely ground. Add butter, eggs, cocoa powder, vanilla and almond extracts, salt and zest until combined into a thick batter. Scrape batter into the tart pan and spread out evenly.
 

5/ Gently press pears into the batter around the edge of the pan evenly spaced. Insert the stems down into the pears. Place pan on a rimmed baking sheet.
 

6/ Bake tart until puffy, for about 35 minutes, or until a toothpick inserted into the batter comes out with a few wet crumbs attached. Take care to not overbake. Cool tart on a wire rack.
 

7/ Serve dusted with powdered sugar if desired.

Ingredients

  • 1 stick unsalted butter, softened + extra for brushing on tart pan
  • 6 firm, yet ripe Seckel Pears, cored, peeled, saving stems
  • 2 tablespoons lemon juice
  • 2/3 cup sugar
  • 1 cup almonds, whole or slivered
  • 3 eggs
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 teaspoon lemons zest
  • powdered sugar/confectioner’s sugar
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