Nutrition Facts
6 servings
6
Pear chocolate tart: the best recipe
No Reviews
Discover the recipe for pear chocolate tart. This easy-to-make recipe is also very good and is loved by children. Moreover, it is original because the chocolate is underneath the pears on the tart base, and the egg/cream mixture is on top.
Ingredients
6 Pear
200 Chocolate
1 Egg
50 Flour
3 Sour cream
100 Sugar
Directions
1
Preparation of the ingredients Roll out the shortcrust pastry in the mold. Melt the chocolate and spread it over the pastry, then distribute the halved pears on top.
2
Preparation of the dough: Mix together in a bowl the egg, sugar, flour, and cream. If the mixture seems too thick, add a little pear juice.
3
Cooking Pour this mixture over the pears. Bake in the oven for 35 minutes at a temperature of 220°C. Serve cold or warm.
Ingredients
Ingredients
6 Pear
200 Chocolate
1 Egg
50 Flour
3 Sour cream
100 Sugar
Directions
Directions
1
Preparation of the ingredients Roll out the shortcrust pastry in the mold. Melt the chocolate and spread it over the pastry, then distribute the halved pears on top.
2
Preparation of the dough: Mix together in a bowl the egg, sugar, flour, and cream. If the mixture seems too thick, add a little pear juice.
3
Cooking Pour this mixture over the pears. Bake in the oven for 35 minutes at a temperature of 220°C. Serve cold or warm.
Notes
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Caro
Really amazing!!! I didn't add any chocolate because I'm not a fan, and only used 60g of sugar which was already a bit too much (I used pear juice to thin the batter). Anyway, honestly everyone loved it!!! Thank you for this recipe :) -
lea-v1
Great recipe! For my part, I melt the chocolate in a double boiler. And to add more flavor with the pears, I use canned pears that I slice thinly. -
michelle_d67
Easier to make ... there isn't! In terms of taste, top-notch but definitely depending on the variety of pears used. This was an experiment that I will repeat, but this time, I will add toasted almonds as suggested. Thank you for this sharing. -
loic_m10
Super chocolate-pear tart! Best served fresh rather than warm as the chocolate sets. I personally use shortcrust pastry (so baking at 160°C) and milk (150-200 ml) instead of cream to achieve a rich yet very light mixture! -
Elodie
Tasty recipe that was well-received; I ran out of baking chocolate, so I melted some hazelnut chocolate instead; the appealing crunch and perfectly balanced chocolate-pear mix were great. I will probably make this recipe again but with baking chocolate.
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EN