Chocolate Pear Tart

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.

Or serve it as a dessert at your next dinner party. Baking it in a rectangular tart pan allows it to punch above its weight for a more sophisticated dessert presentation. No one will ever suspect it’s a “brownie” in disguise.

Step#1: Melting the Chocolate and Butter

• These brownies get their rich chocolate flavor from a chocolate bar and unsweetened cocoa powder. I’ve tried it both ways and I’ve found it’s the combination of the two that provides the best texture and flavor.
• The chocolate bar and butter give it a nice fudgy texture, and the unsweetened cocoa powder deepens the chocolate flavor.
• I prefer Ghirardelli 70% Cocoa Dark Chocolate for this recipe, but here in France, I found an excellent replacement for the same rich flavor, Nestle Noir Chocolate.
• Melt the butter in the pot first. Then, add the chocolate. A nice layer of melted butter will prevent the chocolate from scorching on the pan.

Step#2: Mix the Eggs, Sugar and Chocolate

• In a large bowl whisk together the eggs, sugar and vanilla until combined.
• Then add the melted chocolate, a little bit at a time, to temper the eggs and bring them up to room temperature before adding the rest of the chocolate. This will prevent the eggs from scrambling.
• Once all the chocolate has been added, set aside this mixture and whisk together the dry ingredients.

Step#3: Whisk Together Dry Ingredients

• In a smaller bowl, whisk together the flour, baking soda, and salt until combined. This will ensure that the baking soda and salt are well incorporated before adding the cocoa powder.
• Then, add the unsweetened cocoa powder to the mixture and whisk it together until combined.
• Add the dry ingredients to the chocolate mixture and whisk together until combined.
• You will have a thick, sticky batter at this point.

Step#4: Sort the Pears

• I prefer to use canned or jarred pears with this recipe, as I do with my Pear Almond Tart.
• The canned pears are already peeled and tender, making the prep so much easier. The texture of this dessert is also better with the canned pears because the brownie only takes 30 minutes to bake, while a fresh pear would still be firm at this point in the baking process.
• Sort the pears according to size. You’ll need five pears for this recipe, and they should be roughly the same size. Blot them dry to avoid excess moisture in your thick brownie batter.
• Use up the remaining pears to dice into your morning oatmeal or yogurt.

Step#5: Fill the Tin and Place the Pears

• For this recipe, I’m using a 14-inch rectangular tart tin with a removable bottom. But you can also use a 9-inch round tart pan as well.
• Even though it’s a non-stick pan, I’ve found it’s still better to spray it with some baking spray and use a pastry brush to distribute it well.
• Then add the brownie batter, smooth it out with a spatula, and place the pears equidistant apart.
• Then top the brownie batter with chopped walnuts.

Baking Tips:

• Bake the tart for 30 minutes at 350F (175C). It’s done when the brownie is slightly risen and set.
• There should be no moisture around the pears. Stick a toothpick inside of it just to be sure.
• Allow it to cool for at least 1-hour to set up.
• Otherwise it will be too fragile to remove from its tin and slice.
• In fact, this tart is even better made the day before and refrigerated. The brownie gets nicely chewy when chilled.
• You can serve this tart chilled or at room temperature.
• Store covered in the refrigerator for up to 2-3 days.