Deep Dark Chocolate Almond Pear Tart

February 11, 2018

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

Ingredients

1 stickunsalted butter, softened + extra for brushing on tart pan

6firm, yet ripe Seckel Pears, cored, peeled, saving stems

2 tablespoonslemon juice

2/3 cupsugar

1 cupalmonds, whole or slivered

3eggs

1/3 cupunsweetened cocoa

1 teaspoonpure vanilla extract

1/2 teaspoonalmond extract

1/2 teaspoonsalt

1 teaspoonlemons zest

powdered sugar/confectioner’s sugar

Preparation

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.