Warm Pear Chocolate Tart (Printable version)

Tender pears paired with rich chocolate ganache on golden, buttery pastry for a warm indulgence.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 2 to 3 tablespoons ice-cold water
06 - Pinch of salt

→ Pear Filling

07 - 3 ripe pears, peeled, cored, and sliced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1 tablespoon lemon juice

→ Chocolate Ganache

12 - 3/4 cup heavy cream
13 - 6 ounces bittersweet chocolate, chopped
14 - 2 tablespoons unsalted butter

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, sugar, and salt in a bowl. Rub in cold butter with fingertips until coarse crumbs form. Stir in egg yolk and just enough cold water to bring dough together.
03 - Press dough evenly into tart pan and prick base with a fork. Chill in refrigerator for 15 minutes.
04 - Bake crust with weights for 15 minutes. Remove weights and bake an additional 8 minutes until lightly golden. Allow to cool slightly.
05 - Melt butter in skillet over medium heat. Add pears, brown sugar, cinnamon, and lemon juice. Sauté for 5 to 7 minutes until pears are just tender. Let cool slightly.
06 - Heat heavy cream in saucepan until just simmering. Remove from heat, add chopped chocolate and butter, stirring until smooth.
07 - Spread ganache evenly in cooled crust. Arrange warm pears on top attractively.
08 - Return tart to oven for 8 to 10 minutes to warm through. Serve slightly warm.

# Expert advice:

01 -
  • The pastry stays crisp even under warm ganache, something I didnt expect until the second bite.
  • Pears cooked with cinnamon fill the whole house with a scent that makes people wander into the kitchen asking questions.
  • Its fancy enough for guests but forgiving enough that small mistakes disappear under chocolate.
02 -
  • If the butter isnt cold enough when you make the pastry, the crust will be tough instead of tender and crumbly.
  • Dont skip chilling the dough before baking or the sides will slump and the bottom will puff up unevenly.
  • Heat the cream just until it simmers, not boiling, or the ganache can split and turn grainy.
03 -
  • Press the dough into the pan with your knuckles instead of rolling it out, it saves time and the crust bakes up just as evenly.
  • Use a sharp knife dipped in hot water to slice the tart cleanly without dragging the ganache.
  • If the edges of the crust start browning too fast during blind baking, cover them loosely with strips of foil.

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