Chocolate Tart with Pears and Pecans

There’s something about the combination of silky chocolate, juicy ripe pears, and the earthy crunch of pecans that makes this tart a true celebration of flavor and texture. One bite into this and you’re met with a medley of deep chocolate, tender fruit, and a buttery crust that just melts away. Whether you’re baking it for a cozy night in or showing off at a holiday gathering, this tart is all about making a rich statement with every slice.

Behind the Recipe

This tart was born from a craving for something decadent but balanced. I remember making it the first time on a crisp fall evening, when pears were at their peak and I had a stash of dark chocolate just waiting to be used. The pecans were a last-minute addition, and honestly, they stole the show. Since then, it’s been a go-to for when I want to wow guests without spending all day in the kitchen.

Recipe Origin or Trivia

Chocolate tarts trace their roots to classic French pâtisserie, where rich ganache fillings meet perfectly baked crusts. Adding pears and pecans gives it a rustic twist that’s more commonly seen in American and European fusion kitchens. Pears have long been a staple in desserts from regions like Tuscany and Provence, while pecans bring in Southern charm, often featured in pies and pastries during autumn festivities.

Why You’ll Love Chocolate Tart with Pears and Pecans

This dessert checks all the boxes for flavor, ease, and visual appeal.

Versatile: Serve it chilled or room temp, topped with whipped cream or on its own.

Budget-Friendly: Uses pantry staples and seasonal fruit, no fancy tools required.

Quick and Easy: The filling comes together in minutes with minimal baking time.

Customizable: Swap out the fruit or nuts to suit your mood or what’s in season.

Crowd-Pleasing: It looks elegant, slices beautifully, and tastes like a dream.

Make-Ahead Friendly: Prepare a day in advance and chill until serving.

Great for Leftovers: Stays fresh for days, and the flavor gets even better.

Chef’s Pro Tips for Perfect Results

This tart is straightforward, but a few tricks can take it from good to unforgettable.

• Blind bake the crust to avoid sogginess when adding the chocolate filling.
• Use ripe but firm pears so they hold their shape when baked.
• Let the tart cool completely before slicing for the cleanest cuts.
• Toast the pecans beforehand to deepen their nutty flavor.
• Add a pinch of sea salt over the top just before serving for contrast.

Kitchen Tools You’ll Need

You don’t need a professional kitchen setup to pull this off.

Tart Pan: With a removable bottom for easy release and clean presentation.

Mixing Bowls: For combining the crust and chocolate filling separately.

Small Saucepan: To heat the cream gently without boiling.

Whisk or Spatula: To mix the ganache until smooth and glossy.

Knife and Cutting Board: For slicing the pears evenly.

Ingredients in Chocolate Tart with Pears and Pecans

The beauty of this tart is how each ingredient plays a role, balancing richness with freshness.

1. All-Purpose Flour: 1 1/4 cups, forms the base of the tart crust and keeps it sturdy yet tender.
2. Unsweetened Cocoa Powder: 1/4 cup, adds depth to the crust’s flavor.
3. Powdered Sugar: 1/4 cup, sweetens the crust without being overpowering.
4. Unsalted Butter: 1/2 cup (cold and cubed), binds the crust and creates that melt-in-your-mouth texture.
5. Egg Yolk: 1 large, adds richness and helps bind the dough.
6. Heavy Cream: 3/4 cup, creates the smooth, silky ganache.
7. Dark Chocolate (70%): 7 oz, gives the tart its bold, rich chocolate flavor.
8. Vanilla Extract: 1 tsp, rounds out the flavor in the ganache.
9. Ripe Pears: 2 medium (peeled, cored, sliced), add a soft, juicy contrast.
10. Pecans: 1/3 cup (chopped), bring crunch and a nutty warmth.
11. Pinch of Salt: Just a bit to balance all the sweetness.

Ingredient Substitutions

Need a tweak? No problem.

All-Purpose Flour: Use almond flour for a gluten-free version.
Powdered Sugar: Swap with coconut sugar for a richer taste.
Heavy Cream: Use coconut cream for a dairy-free option.
Dark Chocolate: Milk chocolate if you prefer it sweeter.
Pears: Apples or figs work beautifully too.
Pecans: Try walnuts or hazelnuts for variation.

Ingredient Spotlight

Dark Chocolate: The star of the show, it brings intensity and richness to every bite. Use good-quality chocolate for the best results.

Pears: Their gentle sweetness and soft texture pair perfectly with the boldness of chocolate. Look for Bartlett or Bosc varieties.

Instructions for Making Chocolate Tart with Pears and Pecans

Ready to get started? Here are the steps you’ll follow.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
2. Combine Ingredients:
   In a bowl, mix flour, cocoa powder, and powdered sugar. Add cold butter and cut it in until it resembles coarse crumbs. Mix in the egg yolk and a splash of cold water until the dough forms.
3. Prepare Your Cooking Vessel:
   Press the dough evenly into the tart pan. Chill for 15 minutes in the fridge.
4. Assemble the Dish:
   Blind bake the crust for 15 minutes using parchment and pie weights. Meanwhile, heat cream in a saucepan until just steaming. Remove from heat, add chopped chocolate, and stir until smooth. Add vanilla and a pinch of salt.
5. Cook to Perfection:
   Pour the ganache into the cooled crust. Gently place the pear slices in a circular pattern. Sprinkle chopped pecans over the top.
6. Finishing Touches:
   Bake for 15 to 20 minutes until pears soften slightly. Cool completely.
7. Serve and Enjoy:
   Slice and serve chilled or at room temperature. Optional: sprinkle with sea salt or powdered sugar.

Texture & Flavor Secrets

What makes this tart sing is the way textures and flavors work together. The crust is crisp and chocolatey, the filling is creamy and rich, and the pears offer tender sweetness that lightens everything up. Pecans add that satisfying crunch that keeps each bite exciting.

Cooking Tips & Tricks

Let’s make this tart a breeze to bake.

• Let the ganache rest for 5 minutes before pouring for a thicker consistency.
• Use a mandoline slicer for even, elegant pear slices.
• Store in the fridge but let it sit out for 10 minutes before serving for best flavor.

What to Avoid

Mistakes happen, but here’s how to steer clear of them.

• Overbaking: The ganache should be just set, not firm like fudge.
• Runny Filling: Make sure the cream is hot enough to fully melt the chocolate.
• Soggy Crust: Blind baking is key, so don’t skip it.

Nutrition Facts

Servings: 8
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This tart is the perfect make-ahead dessert. You can prepare it a day in advance and chill it in the fridge. It keeps well for 3 to 4 days covered. If needed, you can freeze the crust separately and assemble the tart fresh. Reheat slices gently if you prefer them warm, but it’s delicious cold too.

How to Serve Chocolate Tart with Pears and Pecans

Serve this with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel doesn’t hurt either. Pair with coffee or a glass of milk for a comforting finish.

Creative Leftover Transformations

Got leftovers? Try this.

• Crumble into parfaits with yogurt and granola.
• Chop and mix into brownie batter for a rich upgrade.
• Slice thin and use to top pancakes or waffles.

Additional Tips

• Use a fluted tart pan for a professional edge look.
• Sprinkle edible gold dust or powdered sugar for extra flair.
• Chill completely before slicing for clean edges.

Make It a Showstopper

Presentation matters, and this tart already has a head start. Fan the pears perfectly, toast the pecans for a golden finish, and serve it on a rustic wooden board for that cozy, high-impact vibe. Add a light dusting of powdered sugar just before serving for a snow-dusted look.

Variations to Try

• Caramel Drizzle: Add a light caramel swirl over the top before serving.
• Spiced Pears: Toss pears with cinnamon and nutmeg for a warm twist.
• Nut-Free: Skip the pecans or use pumpkin seeds for crunch.
• Mini Tartlets: Make individual portions using mini tart pans.
• Orange Zest: Add a citrus note to the ganache with fresh zest.

FAQ’s

Q1: Can I use milk chocolate instead of dark?

Yes, but it will be sweeter. Adjust sugar levels if needed.

Q2: What kind of pears work best?

Bosc or Bartlett pears are firm and flavorful, perfect for baking.

Q3: Can I make the crust in advance?

Absolutely, prepare and refrigerate it for up to 2 days before baking.

Q4: Is it freezer-friendly?

Yes, you can freeze the whole tart or just the crust.

Q5: Can I make it gluten-free?

Yes, just use a 1:1 gluten-free flour blend.

Q6: Do I need to peel the pears?

Peeling is optional but makes for a smoother texture and cleaner look.

Q7: How do I store leftovers?

Wrap and refrigerate. It stays fresh for up to 4 days.

Q8: Can I add spices to the filling?

Yes, cinnamon or cardamom adds a lovely warmth.

Q9: What if I don’t have a tart pan?

Use a pie dish, but the presentation might differ slightly.

Q10: Can I double the recipe?

Yes, for a crowd, double and use a larger pan or make two tarts.

Conclusion

This chocolate tart with pears and pecans is the kind of dessert that makes people pause after the first bite. It’s got that balance of richness and elegance that never fails to impress. Whether you’re baking for a dinner party or just because, trust me, this one’s a total game-changer. Try it once and it might just become your signature dessert.

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