Almond, Pear and Chocolate Tart

Ingredients

• 250 g Homemade sweet pastry crust (Prepared in advance, refrigerated)
• 100 g Almond flour (Unsweetened)
• 100 g Unsalted butter (At room temperature, softened)
• 100 g White sugar (For the almond cream)
• 100 g White sugar (For the pear poaching syrup)
• 2 Eggs (At room temperature)
• 200 g 70% dark chocolate (Cut into pieces for melting)
• 2 Pears (Comice type) (Peeled, cored and poached)
• 1 L Water (For the poaching syrup)
• 30 g All-purpose flour (To flour the work surface)

Instructions

1. Chill the dough

   Wrap the sweet pastry dough in plastic wrap and place it in the refrigerator for at least 30 minutes so it’s easier to roll out.

   Time: PT5M

2. Prepare the poaching syrup

   In a saucepan, combine 1 L of water and 100 g of white sugar. Bring to a boil while stirring until the sugar is completely dissolved.

   Time: PT5M

3. Peel and prepare the pears

   Peel the two pears, cut them in half, remove the core and seeds. Reserve the whole halves for poaching.

   Time: PT5M

4. Poach the pears

   Submerge the pear halves in the gently simmering syrup. Simmer over low heat for 20 minutes, or until the flesh is tender when pierced with a knife tip.

   Time: PT20M

5. Cool the poached pears

   Remove the pears from the syrup using a slotted spoon, place them on a rack and let them cool for a few minutes.

   Time: PT5M

6. Line the tart pan

   On a lightly floured work surface, roll the dough into a disc about 3 mm thick. Transfer it into the 20 cm pan, press the edges and prick the base with a fork.

   Time: PT10M

7. Melt the chocolate

   Place the dark chocolate pieces in the bain-marie bowl. Melt gently over low heat, stirring regularly until a smooth ganache forms.

   Time: PT5M

8. Coat the tart base with chocolate

   Pour the melted chocolate over the tart base, spread evenly to the edges. Place the tart in the refrigerator for 10 minutes to set the chocolate.

   Time: PT10M

9. Prepare the almond cream

   In a bowl, cream 100 g of softened butter with 100 g of sugar until the mixture lightens. Incorporate 100 g of almond flour, then add the two eggs one at a time, mixing well after each addition.

   Time: PT9M

10. Pour the almond cream

    Spread the almond cream over the set chocolate, smooth the surface with a spatula.

    Time: PT5M

11. Arrange the pears

    Slice the poached pears into thin ribbons. Arrange them in a rose pattern or fan over the almond cream.

    Time: PT5M

12. Bake

    Bake the tart in the preheated oven at 180°C for 40 minutes, or until the almond cream is set and the edges are lightly golden.

    Time: PT40M

    Temperature: 180°C

13. Rest and serve

    Allow the tart to cool on a rack for 10 minutes before unmolding and serving.

    Time: PT10M

Nutrition Facts

Calories

440

Protein

5 g

Carbohydrates

44 g

Fat

24 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Homemade sweet pastry crust: Store-bought shortcrust pastry, Store-bought plain pastry
• Instead of Almond flour: Ground almond, Almond flour
• Instead of Unsalted butter: Vegetable margarine, Sea salt butter
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of White sugar: Cane sugar, Diluted honey
• Instead of Eggs: Chicken eggs, Organic eggs
• Instead of 70% dark chocolate: Milk chocolate, White chocolate
• Instead of Pears (Comice type): Bosc pears, Williams pears
• Instead of All-purpose flour: Wheat flour, Pastry flour

Equipment Needed

• 20 cm diameter tart pan
• Rolling pin
• Mixing bowls
• Whisk or fork
• Saucepan for the syrup
• Bain-marie (saucepan + heat‑proof bowl)
• Silicone spatula
• Paring knife
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Poach the pears until they are tender but still firm.
• Melt the chocolate in a bain‑marie without burning it.
• Allow the chocolate to set completely before adding the almond cream.
• Final bake: ensure the almond cream is set and the crust is golden.

Chef Tips from the Video

• Use Comice pears for their firm flesh and natural sweetness.
• Lightly dust the dough with powdered sugar before baking for a slightly caramelized crust.
• A drizzle of pear syrup on each slice before serving adds shine and flavor.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered with plastic wrap, for 2 to 3 days.

Freezer: The tart freezes well without the fresh pears. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before gently reheating.

Room temperature: At room temperature, the tart keeps for 4 to 6 hours, ideally away from direct light.

Make-Ahead Tips

• Prepare the syrup and poach the pears the day before; keep them in the syrup in the refrigerator.
• The sweet pastry dough can be made 2 days ahead and kept chilled.
• The almond cream keeps for 24 h in the refrigerator, ready to use.