Monday, August 18, 2014

Chocolate Pear Hazelnut Tart

Yield: 12 servings


  • Crust
    • 1 1/4 cups flour
    • 1/3 cup ground hazelnuts
    • 1/4 cup packed brown sugar
    • 1/2 cup cold butter
    • 3-6 tbsp cold water
  • Filling
    • 1 1/3 cups ground hazelnuts
    • 1/2 cup butter
    • 1/2 cup packed brown sugar
    • 2 tbsp + 2 tsp baking cocoa
    • 3/4 tsp almond extract
    • 4 eggs, separated
    • 6 canned pear halves, sliced and patted dry
    • 3 tbsp honey


  1. For the crust, combine the flour, hazelnuts, and brown sugar.  Cut in the butter until crumbly.  While tossing with a fork, add enough water to form a dough.  Cover in plastic wrap and refrigerate for 30 minutes.
  2. For the filling, combine the hazelnuts, butter, brown sugar, and baking cocoa.  Add the almond extract and egg yolks.
  3. In a separate bowl, beat the egg whites on high until stiff.  Fold into the chocolate mixture.
  4. Roll the dough on a floured surface.  Transfer to an 11" tart pan.  Trim the edge to be flush with the top and prick several times with a fork.
  5. Spread the filling into the tart shell.  It's ok that it's not up to the top edge -- it'll rise while baking.
  6. Place ths sliced pear halves over the filling in a pattern similar to the picture.  Bake at 400°F for 30 minutes.  Immediately brush the honey over the pears, being careful not to ruin the top.
  7. Cool completely on a wire rack.

Adapted from Taste of Home.

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