Pear, chocolate and almond tart recipe – a delicious recipe with cocoa, flour, salt, cold butter, egg, pears. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare and poach the pears.
2
This step can be done the day before.
3
Sift the cocoa powder with the flour and make the sweet pastry (see link for sweet pastry method above).
4
Rest in the fridge for 1 hour.
5
Preheat the oven to 160C/325F/Gas Mark 3.
6
Line the tart tin with the pastry and return it to the fridge for 30 minutes.
7
Blind bake the pastry base for 3540 minutes.
8
For the chocolate and almond cream, make an almond cream following the method on page 30.
9
Melt the chocolate and 80g of butter in the microwave at a medium power, stirring every 30 seconds until its melted, then incorporate it into the almond cream using a spatula.
10
When the pastry base has cooled, spread evenly with the chocolate almond cream.
11
Garnish the tart with the poached pear halves and bake it for 35-45 minutes until the chocolate almond cream is set and cooked.
12
Cool at room temperature in the tin.
808
kcal
Calories
31
g
Fat
114
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 g (0.7oz) cocoa powder, 170 g (6oz) plain flour, 1 small pinch of salt, 140 g (4.9oz) cold butter, diced, and more.
Yes, Pear, chocolate and almond tart recipe 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.
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