Chocolate Pear Tart

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This Chocolate Pear Tart combines a rich and fudgy brownie texture with sweet, tender pears. The crunchy walnuts make it a highly addictive afternoon treat! Serve it on a cutting board and let guests serve themselves.

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CHOCOLATE PEAR TART
Serves 8-10 slices
*PRINT RECIPE HERE*

INGREDIENTS:
3.5 ounces (100g) Dark chocolate (I prefer Ghirardelli 70% Cocoa Dark Chocolate Bar)
4 tablespoons butter (56g) unsalted butter
1 teaspoon (5 ml) vanilla extract
2 eggs
½ cup (102 g) white sugar
⅓ cup (46 g) all-purpose flour
2 tablespoons (12 g) unsweetened cocoa powder
1/4 (1 g) teaspoon salt
½ teaspoon (2 g) baking soda
2 tablespoons (20g) Chopped Walnuts
5 large 1/2 pears (from a can or a jar)

METHOD:
Preheat the oven to 350F (175C).

In a medium sauce pot, on medium-low heat, melt the butter, once a pool of butter begins to cover the bottom of the pot, add the chocolate. Whisk to melt and combine. Set aside to cool.

In a large bowl whisk together the eggs, sugar and vanilla.

Slowly add a little bit of the chocolate mixture to the egg mixture to temper the eggs and prevent them from scrambling, then add the rest of the chocolate mixture and whisk to combine. Set aside.
In a small bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt.
Add the dry ingredients to the chocolate mixture and whisk to combine.

Spray a 13 7/8 (35 cm) x 4-inch (10 cm) rectangular tart pan with a removable bottom (or a 9" (23 cm) tart pan with a removable bottom with baking spray, distributing it well with a pastry brush.
Transfer the brownie batter into the pan, smoothing it out to an even layer. Shake it a bit to level it out.

Then select the 5 best-looking pears from your can that are of similar size. Blot dry with a paper towel and place approximately 1/4" (6 mm) apart in the tin.

Cover the brownie batter with the chopped walnuts.

Bake for 30 minutes or until a toothpick comes out clean and there is no visible liquid around the pears.

Allow to cool for 1 hour.

Then loosen the edges with a knife and remove it from the tin.

Slice each pear in half to create a bar-size serving with half a pear in it.

Keep leftovers covered and refrigerated.



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .