Chocolate, Pear, And Walnut Heart Tart Recipe

Name: Chocolate, Pear, And Walnut Heart Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 15/16 ounces French bread flour; 4 2/3 tablespoons cocoa powder; 9/16 cup unsalted butter cold, cubed; 9/16 cup brown sugar; 1 egg organic; 1 teaspoon Bonsalt coffee; 1 1/16 cups chocolate with 70% cocoa dark; 7/8 cup cream; 4 3/8 tablespoons nuts coarsely chopped; 2 Rocha pears ripe; jelly; glaze

Servings: persons

7 15/16 ounces French bread flour
4 2/3 tablespoons cocoa powder
9/16 cup unsalted butter cold, cubed
9/16 cup brown sugar
1 egg organic
1 teaspoon Bonsalt coffee
1 1/16 cups chocolate with 70% cocoa dark
7/8 cup cream
4 3/8 tablespoons nuts coarsely chopped
2 Rocha pears ripe
jelly
glaze

1
Combine the flour, cocoa, butter, Bonsalt and sugar in kitchen mixer or blender. Mix until crumbly. Add the egg, continuing to stir. Remove the dough and roll it into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes.
2
Flour a working surface, place the dough on the surface and cover in plastic wrap, and roll out the dough.
3
Line the heart-shaped tart tin with this dough and chill again in the refrigerator while preparing the filling.
4
Put the cream in a saucepan and bring to a simmer.
5
Break the chocolate into small pieces and heat in the microwave for 30 seconds. Remove, stir and repeat if the chocolate is still not completely melted. (30 seconds each time, otherwise the chocolate will start to burn)
6
Once the cream starts to boil, add the chocolate, stirring well.
7
Pour the mixture into the tart tin and bake in the oven preheated to 360u00b0F for 15 minutes.
8
Slice the pears. Remove the tin from the oven. Arrange the pear slices over the filling (which should be firm). Garnish with chopped nuts.
9
Bake in the oven for 20 more minutes.
10
Remove and let cool completely before removing the tart from the tin. Brush the pears with jelly.

1153

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 15/16 ounces French bread flour, 4 2/3 tablespoons cocoa powder, 9/16 cup unsalted butter cold, cubed, 9/16 cup brown sugar, and more.

Yes, Chocolate, Pear, And Walnut Heart Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Pear, And Walnut Heart Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions