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Singlefile Wines

Dark Chocolate and Pear Tart

Dark Chocolate and Pear Tart
Recipe Date:
17 July 2025
Serving Size:
8
Cook Time:
01:20:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
  • ~ FOR THE PASTRY ~
  • 320 g plain flour
  • 60 g quality cocoa powder
  • 160 g caster sugar
  • pinch of salt
  • 160 g cold butter, cut into cubes
  • 2 eggs, cold from the fridge
  • ~ FOR THE FILLING ~
  • 270 g dark chocolate melts
  • 60 g butter, cut into cubes
  • 310 ml (1 ΒΌ cups) thickened cream
  • 4 eggs, lightly beaten
  • 2 large ripe pears, such as Beurre Bosc
  • double cream, to serve
Directions

Note: prepare the tart in advance to allow enough time to chill before serving. If your pears are not completely ripe, add them to the oven for five minutes while baking the tart shell to ensure they cook through.

To make pastry, place flour, cocoa, sugar, salt and butter in the bowl of a food processor and process to a fine crumb. Add eggs and process until dough just starts to come together. Turn onto floured surface and knead quickly until just smooth. Wrap in cling film and rest in fridge for 15 minutes.

Preheat oven to 180°C. Roll out pastry to about 3mm between two sheets of baking paper. Lightly grease a tart tin with a removable base and line with the pastry. Rest again in fridge for 15 minutes.

Scrunch a large sheet of baking paper in your hands and then spread it out, laying over the tart shell and gently pressing it into the edges (scrunching the paper first makes it more flexible) and fill with pastry weights, or dry rice/beans. Bake for 10 minutes, then remove baking paper and weights and bake for a further 10 minutes. Allow to cool a little, then transfer tin to the fridge.

Reduce oven temperature to 160°C. Place chocolate and butter in a heatproof bowl.

Place cream in a saucepan and just bring to the boil over low-medium heat. Pour the cream over the chocolate, allow to sit for a minute, and then stir until smooth. Allow to cool slightly, and then stir in the eggs.

Peel the pears and cut into quarters. Cut down the centre part of the quarters to remove the core and leave a flat surface. Place the pears rounded side up into the cooled tart shell, evenly arranging them in a circle with the thin stem-end of the pear pointing towards the centre of the tart. (If your pears are very large, you may not need to use all of the quarters.)

Pour the chocolate mixture carefully into pastry shell around the pears (do not pour over the pears) and bake for 25 minutes. Allow to cool slightly, then refrigerate until completely chilled and serve with double cream.

Recipe by Julie Goodwin

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