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Pear Chocolate Tart

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This delicious pear chocolate tart is fresh, rich, and absolutely perfect for any occasion!

When the cold strikes, we love making chocolaty desserts. And when pears are in season, there's nothing better than pairing them together!

We adore this association of flavors! The chocolate brings a rich and creamy texture, while the pear brings a light and fruity touch to this dessert, which makes it even more irresistible!

Bon appétit!

Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 40 mins / Cook time: 40 mins / Servings: 8 tarts

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Chocolate Cream

5 - Egg yolks

1.7 oz (50g) - Xylitol

8.8 oz (250ml) -  Heavy cream

8.8 oz (250ml) - Milk

7 oz (200g) - Dark chocolate

3.5 oz (100ml) - Heavy cream (whipped)


Pâte Sablée (French Shortcrust)

4.2 oz (120g) - Butter

2.8 oz (80g) - Powdered sugar

1 -  Egg

1 oz (30g) - Almond flour

½ tsp (3g) - Sea salt

8.5 oz (240g) -  All-purpose flour


Pear Confit

4 - Pears 

3.5 oz (100ml) - Lemon juice

1.75 oz (50g) - Xylitol

1 tsp (2.5g) - Agar agar

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Chocolate Cream

1 - Whisk the egg yolks and xylitol into a large mixing bowl and set it aside.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

2 - Pour the heavy cream and milk into a saucepan (or like us a saucier pan) and bring it to a boil. 

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. Check out our detailed article " The Ultimate Buyer's Guide To All-Clad" for more information.

3 - Pour half of the hot liquid over the eggs and whisk until well combined. Then, return the mixture to the saucepan and cook it until the temperature reaches 167°F (75°C), while continuously mixing with a silicone spatula

Tip: We recommend using a good kitchen thermometer for accuracy.

4 - Add the dark chocolate to a clean mixing bowl and pour the hot cream over it. Then, mix it vigorously until fully combined using your spatula. Finally, cover it with food wrap and refrigerate it for at least 4 hours.

Tip: For optimum results, we recommend making the cream the day before.

Pâte Sablée (French Shortcrust)

1 - Add the butter and powdered sugar to a stand mixer bowl and mix them together until creamy, using the paddle attachment

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

2 - While continuously mixing, add the egg and mix at full speed until combined. 

3 - Once combined, add the almond flour and sea salt to the dough and mix until well combined.

4 - Add all the flour at once and mix until just combined. 

5 - Separate the dough in half and place each half between two sheets of parchment paper. Roll it out thinly using a rolling pin and remove the parchment paper on top. 

6 - Next, use the tart ring to cut 9 disks that will be used for the bottom of the tarts, and cut 9 strips using a pizza wheel and a ruler. Place the parchment paper back on top of the dough, transfer it to a baking tray, and refrigerate it for 30 minutes.  

7 - Preheat your oven to 340°F (170°C).

8 - Once chilled, remove the top parchment paper and use an offset spatula to unstick the dough from the other parchment paper. Start molding the tarts by placing the strips into the sides of the tart rings. Press gently and cut the excess dough using a sharp knife.

Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made of high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

9 - Transfer the tart to a tray lined with parchment paper. Place the base of the tarts inside the tart rings and press the dough from the center outwards. Then, dig small holes in the bottom of the tarts with a fork and transfer them to a 340°F (170°C) oven to bake for about 20 minutes.

10 - Once baked, allow the tart rings to cool for a couple of minutes and remove them. They should come off easily. 


Pear Confit 

1 - Peel and dice the pears. Then, transfer them to a saucepan and place them over medium heat.

2 - Add the lemon juice to the saucepan and cook it for about 15 minutes, making sure to mix it from time to time using a silicone spatula. This prevents the pears from sticking to the bottom of the saucepan.  

3 - Add the xylitol to the pear confit, give it a quick mix, and cook it for an additional 3 minutes on low heat. 

4 - Mix the agar agar to the pear confit and bring it back to medium heat to cook for an additional 2 minutes. Once cooked, transfer the confit to a food container and let it cool in the refrigerator for 30 minutes. 

Assembling The Pear Chocolate Tarts

1 - Fill up the tart shells with the pear confit. 

2 - Pour the last 3.5 oz (100g) of heavy cream into a bowl and whip it until firm peaks using an electric mixer.

Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

3 - Next, mix the whipped cream into the chocolate cream using a spatula and place it back in the refrigerator for at least 2 hours.

4 - Transfer the chocolate cream to a piping bag with a pastry tip and pipe dots of chocolate cream on top of each tart. 

5 - Finally, cut thin slices of pear and place a couple on each tart.

6 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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