Warm Pear Chocolate Tart (Print Version)

Buttery tart filled with sautéed pears and smooth chocolate ganache, served warm for rich flavors.

# Recipe Ingredients:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 2 to 3 tablespoons ice-cold water
06 - Pinch of salt

→ Pear Filling

07 - 3 ripe pears, peeled, cored, and sliced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1 tablespoon lemon juice

→ Chocolate Ganache

12 - 3/4 cup heavy cream
13 - 6 ounces bittersweet chocolate, chopped
14 - 2 tablespoons unsalted butter

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, sugar, and salt. Rub in cold butter with fingertips until coarse crumbs form. Stir in egg yolk and just enough ice-cold water to bring dough together.
03 - Press dough evenly into the tart pan and prick the base with a fork. Chill in the refrigerator for 15 minutes.
04 - Blind bake the crust for 15 minutes. Remove weights and bake an additional 8 minutes until lightly golden. Allow to cool slightly.
05 - Melt butter in a skillet over medium heat. Add pears, brown sugar, cinnamon, and lemon juice. Sauté for 5 to 7 minutes until pears are tender. Cool slightly.
06 - Heat heavy cream in a saucepan until just simmering. Remove from heat, add chopped chocolate and butter, stirring until smooth.
07 - Spread ganache evenly over the cooled crust. Arrange warm pears on top attractively.
08 - Return tart to the oven for 8 to 10 minutes to warm through. Serve slightly warm.

# Expert Advice:

01 -
  • The ganache stays silky even after warming, no grainy texture or separated mess.
  • Pears hold their shape instead of turning to mush, keeping every slice elegant.
  • Buttery pastry melts on your tongue without feeling heavy or greasy.
  • You can assemble it hours ahead and warm it just before serving.
02 -
  • If your ganache splits or looks grainy, it got too hot, so next time pull the cream off the heat just before it boils.
  • Chilling the dough really does matter because warm pastry shrinks in the oven and loses its shape.
  • Don't skip pricking the crust with a fork or you'll end up with a puffy bottom that throws off the whole tart.
03 -
  • Weigh your flour instead of scooping it because too much makes the pastry dry and crumbly.
  • Let the ganache sit for a minute after stirring so any air bubbles rise to the surface and pop.
  • Serve the tart within an hour of warming for the best texture, when the ganache is still soft and the pears are warm.

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