Ingredients
- 1 shortcrust pastry crust
- 6 ½ ounces 70% dark chocolate, chopped
- 1 ½ cups ground almonds
- 2 eggs
- ½ cup superfine sugar
- 6 ½ tablespoons butter, softened
- 3 pears - peeled, cored, and quartered
Why This Recipe Is So Tasty
Kitchen Tricks
- Chill the tart shell before adding the filling to prevent it from shrinking.
- Let the tart cool completely before slicing to ensure clean, neat pieces.
Step 1
Heat your oven to 375°F (190°C). Roll out the pastry to about a quarter-inch thick and gently press it into a 9-inch tart pan. Give the pastry a few pricks with a fork, then pop it in the freezer for about 20 minutes—this helps keep it from puffing up while it bakes.
Step 2
Once chilled, bake the crust for 10 minutes. While that’s going, turn the oven down to 325°F (165°C). Next, set up a double boiler by simmering a small pot of water on low heat. Place a heatproof bowl on top, making sure it doesn’t touch the water, and add your chocolate. Let it melt slowly, stirring just enough to help it along without risking it seizing.
Step 3
In a separate bowl, mix together the ground almonds, eggs, sugar, and butter. Pour in the warm melted chocolate and stir until everything’s combined. Pour this chocolate mixture into your pre-baked crust.
Step 4
Now, arrange the pear slices over the filling, pressing them in gently so they stick. Bake for about 35 to 45 minutes, until the crust turns golden and the filling feels set. Let it cool slightly before slicing and enjoying!
