Chocolate and pears tart - Crostata alle pere e cioccolata

“Chocolate and pears tart” recipe – Crostata alle pere e cioccolata

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Chocolate and pears tart - Crostata alle pere e cioccolata: the ingredients

Total Cost: UK/£ 9,25*

Cost/portion: UK/£ 1,15*

Chocolate and pears: a match made in Heaven

This is a tart for eager food lovers. Chocolate and pears go perfectly well together and this is just another way of matching them into a tasty and tempting dessert. Make it on your St.Valentine’s day!

Takes time… but it’s worthy

Making this cake will take one hour and a half if you start from the scratch. If you use your frozen pastry dough – as in this other recipe – you will save about 40minutes. The tart base will be blind baked and then the chocolate pudding will need to cooking slowly in the oven at a very slow temperature.

I love dark chocolate, but for this dessert I’d suggest to use chocolate at the 60%, so it will be slightly bitter, but not too much. I think that anything storer than that would make it taste too aggressive.

Related posts:

Pastry dough (hand made) – Pasta frolla fatta a mano

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (7 Rating)

Ingredients

  • For 500gr of pastry dough (see the step by step recipe here)

  • Egg yolks - 37gr (2 to 3 medium eggs)

  • Unwaxed Lemon zest - 1gr (about 1 medium lemons)

  • Vanilla pulp - 0,5gr (from one vanilla pod, or 1ts of vanilla essence)

  • Butter - 139gr

  • Plain weak flour - 232gr (9% proteins)

  • Icing sugar - 93gr

  • Salt - 1 smidge

  • Butter - 15gr (for brushing the mold)

  • Plain flour - 40gr (for dusting the mold)

  • For the chocolate and pears filling

  • Chocolate 60% - 400gr

  • William Red Pears - 500gr (or similar)

  • Cane sugar - 200gr

  • Butter - 20gr

  • Double cream - 300gr

  • Whole milk - 100gr

  • Whole eggs - 110gr (2 medium eggs)

  • Utensils for the pastry

  • Two small bowls

  • One zester

  • One chooping board

  • One paring knife

  • Baking paper sheets

  • One rolling pin

  • One kneading board

  • One sieve

  • One scraper

  • Cling film or freezer bags

  • One brush

  • One 24cm large baking mold

  • One backing paper sheet

  • Ceramic baking beans

  • Utensils for the filling

  • One saucepan

  • One large glass or metal bowl (adaptable to the saucepan)

  • One chopping board

  • One paring knife

  • One chef knife

  • One non-stick frying pan

  • One wooden or silicon spatula

  • One rigid whisk

Instructions

  • 1.
    Making the pastry dough and resting it in the fridge (see the step by step recipe here)

    • Egg yolks - 37gr (2 to 3 medium eggs)
    • Unwaxed Lemon zest - 1gr (about 1 medium lemons)
    • Vanilla pulp - 0,5gr (from one vanilla pod, or 1ts of vanilla essence)
    • Butter - 139gr
    • Plain weak flour - 232gr (9% proteins)
    • Icing sugar - 93gr
    • Salt - 1 smidge
    • Butter - 15gr (for brushing the mold)
    • Plain flour - 40gr (for dusting the mold)
    • Two small bowls
    • One zester
    • One chooping board
    • One paring knife
    • Baking paper sheets
    • One rolling pin
    • One kneading board
    • One sieve
    • One scraper
    • Cling film or freezer bags

      Separate the egg yolks from the whites, grate the lemon zest and collect the pulp of half of a vanilla pod.
      Wrap the butter into a baking paper sheet and beat it with the rolling pin to obtain a plastic paste.
      Sieve the plain flour on the kneading board, then make a very large well with it, leaving its centre empty. Place the icing sugar in the centre of the well, and make a cavity at the centre to fill it with the egg yolks, the lemon zest, the vanilla, the salt and the butter paste. Mix the central ingredients into a smooth and even paste, then collect the flour from the sides and mix each handful with the butter paste with a delicate but quick friction movement. Do now squeeze too hard: you need to create a sandy and crumbly mixture first.
      Now you need to be quick and to put together the dough kneading it as little as possible: this way, the butter will not get melted by the heat of your hands and gluten formed by the four’s and yolks’ proteins will not be stressed.
      Collect the lumps and knead them together into a loaf. If small crumbs are left aside or the is some dough sticking to the board, scrape it and place it in the middle of the loaf. Fold it a couple of times so they will be perfectly incorporated.
      At the end, the dough must be smooth and shiny, plastic but not elastic: if u press it with your finger tip, it doesn’t come back as it happens in bread dough kneading.
      Flatten the dough into a 2cm thick disc, thoroughly wrap it in cling film and place it in the fridge for 20 to 30 minutes: the butter needs to chill and harden.

  • 2.
    Melting the chocolate over a bain-marie and dusting the mold

    • Fresh water
    • Chocolate 60% - 400gr
    • Butter - 15gr (from brushing the mold)
    • Plain flour - 40gr (for dusting the mold)
    • One brush
    • One 24cm large baking mold
    • One saucepan
    • One large glass or metal bowl (adaptable to the saucepan)
    • One backing paper sheet
    • Ceramic baking beans

      While the dough is resting, fill the saucepan with water and put it to boil.
      Brake the chocolate bars into the glass (or metal) bowl and when the water starts boiling, put it over the saucepan.
      Make sure the bottom of the bowl doesn’t touch the water. Let the heat melt the chocolate completely.
      Meanwhile, turn on the oven, set it to 180ºC and let it come to temperaute. Then, prepare the mold for the blind baking the tart base.
      Melt the 15gr of butter into the microwave and brush the inside of the mold with it. Dust the inside with plain flour and eliminate any excess of it.
      Set aside.

  • 3.
    Rolling out the dough, molding it and baking it

    • The pastry dough
    • Flour for dusting
    • One kneading board
    • One rolling pin
    • The dusted mold
    • Baking paper sheet
    • Ceramic baking beans

      Lightly dust the kneading board and place the cold disc of pastry dough on it. Gradually press the rolling pin on the dough to flatten it roughly, then roll it out into a circular shape. The disc needs to be 5mm thick.
      Bring the mold close to the dough. Roll the dough around the pin, so you can easily move it over the mold and lay it out.
      With both hands, move the dough sheet to the bottom of the mold and press it along the vertical edges and the bottom rim. It must adhere perfectly. Use a chef knife to even the top edge of the tart.
      Cover the dough with a baking paper sheet and arrange the ceramic baking beans on top of it.
      Put the tart base into the oven when this comes to temperature and let it cook for 20 minutes.

  • 4.
    Pan frying the pears and making the chocolate pudding

    • Butter - 20gr
    • Cane sugar - 200gr
    • William Red Pears - 500gr (or similar)
    • The melted chocolate
    • Double cream - 300gr
    • Whole milk - 100gr
    • Whole eggs - 110gr (2 medium eggs)
    • One frying pan
    • One paring knife
    • One chef knife
    • One chopping board
    • One wooden or silicon spatula
    • One rigid whisk

      Coat the bottom of the frying pan in butter, add the cane sugar and spread it. Put the frying pan on a low heat and let the butter and the sugar melt and caramelize lightly.
      Meanwhile, peel the pear, take off their core and slice them finely with the chef knife. As soon as the sugar starts melting, add the sliced pears on top of it and do not stir, just let the juices melt the sugar and warm up.
      Combine the whole milk and the double cream. Take the bain marie saucepan off the heat and add them to the melted chocolate. The temperature of the mixture will drop, but the gentle heat from the bain marie will prevent the formation of any lump.
      Move the glass or metal bowl away from the heat and add the whole eggs to it. Combine the ingredients using a spatula or a rigid whisk so the mixture will not incorporate any air, which would create bubbles that would crack the pudding surface during the cooking. Set aside.
      Let the juiced in the frying pan reduce and brown lightly, then move the pan away from the heat and set aside.

  • 5.
    Filling the pastry case with pears and chocolate pudding

    • The baked tart base
    • The pan-fried pears
    • The chocolate pudding

      The tart base must be perfectly cooked: the second baking will be done at such a low temperature that the pastry wouldn’t keep cooking.
      Place the pears at the bottom of the tart base and spread them evenly. Cover them with enough chocolate pudding to get to its edge.
      Turn off the oven and let it chill and get to 110ºC.

  • 6.
    Baking the chocolate and pears tart

    • Turn on the oven again and let it get to 110ºC.

      Check the chocolate surface and use a toothpick to explode any bubble of air that has formed: they would ruin the presentation.
      Put the tart in and let the pudding cook and thicken for about 30 - 45 minutes, depending on the oven.
      The tart is ready when the chocolate pudding thickens enough to become slightly wobbly like a jelly.
      Let the tart chill completely before decorating it and serving it: it must be eaten at room temperature.

Instructions

  • 1.
    Making the pastry dough and resting it in the fridge (see the step by step recipe here)

    • Egg yolks - 37gr (2 to 3 medium eggs)
    • Unwaxed Lemon zest - 1gr (about 1 medium lemons)
    • Vanilla pulp - 0,5gr (from one vanilla pod, or 1ts of vanilla essence)
    • Butter - 139gr
    • Plain weak flour - 232gr (9% proteins)
    • Icing sugar - 93gr
    • Salt - 1 smidge
    • Butter - 15gr (for brushing the mold)
    • Plain flour - 40gr (for dusting the mold)
    • Two small bowls
    • One zester
    • One chooping board
    • One paring knife
    • Baking paper sheets
    • One rolling pin
    • One kneading board
    • One sieve
    • One scraper
    • Cling film or freezer bags

      Separate the egg yolks from the whites, grate the lemon zest and collect the pulp of half of a vanilla pod.
      Wrap the butter into a baking paper sheet and beat it with the rolling pin to obtain a plastic paste.
      Sieve the plain flour on the kneading board, then make a very large well with it, leaving its centre empty. Place the icing sugar in the centre of the well, and make a cavity at the centre to fill it with the egg yolks, the lemon zest, the vanilla, the salt and the butter paste. Mix the central ingredients into a smooth and even paste, then collect the flour from the sides and mix each handful with the butter paste with a delicate but quick friction movement. Do now squeeze too hard: you need to create a sandy and crumbly mixture first.
      Now you need to be quick and to put together the dough kneading it as little as possible: this way, the butter will not get melted by the heat of your hands and gluten formed by the four’s and yolks’ proteins will not be stressed.
      Collect the lumps and knead them together into a loaf. If small crumbs are left aside or the is some dough sticking to the board, scrape it and place it in the middle of the loaf. Fold it a couple of times so they will be perfectly incorporated.
      At the end, the dough must be smooth and shiny, plastic but not elastic: if u press it with your finger tip, it doesn’t come back as it happens in bread dough kneading.
      Flatten the dough into a 2cm thick disc, thoroughly wrap it in cling film and place it in the fridge for 20 to 30 minutes: the butter needs to chill and harden.

  • 2.
    Melting the chocolate over a bain-marie and dusting the mold

    • Fresh water
    • Chocolate 60% - 400gr
    • Butter - 15gr (from brushing the mold)
    • Plain flour - 40gr (for dusting the mold)
    • One brush
    • One 24cm large baking mold
    • One saucepan
    • One large glass or metal bowl (adaptable to the saucepan)
    • One backing paper sheet
    • Ceramic baking beans

      While the dough is resting, fill the saucepan with water and put it to boil.
      Brake the chocolate bars into the glass (or metal) bowl and when the water starts boiling, put it over the saucepan.
      Make sure the bottom of the bowl doesn’t touch the water. Let the heat melt the chocolate completely.
      Meanwhile, turn on the oven, set it to 180ºC and let it come to temperaute. Then, prepare the mold for the blind baking the tart base.
      Melt the 15gr of butter into the microwave and brush the inside of the mold with it. Dust the inside with plain flour and eliminate any excess of it.
      Set aside.

  • 3.
    Rolling out the dough, molding it and baking it

    • The pastry dough
    • Flour for dusting
    • One kneading board
    • One rolling pin
    • The dusted mold
    • Baking paper sheet
    • Ceramic baking beans

      Lightly dust the kneading board and place the cold disc of pastry dough on it. Gradually press the rolling pin on the dough to flatten it roughly, then roll it out into a circular shape. The disc needs to be 5mm thick.
      Bring the mold close to the dough. Roll the dough around the pin, so you can easily move it over the mold and lay it out.
      With both hands, move the dough sheet to the bottom of the mold and press it along the vertical edges and the bottom rim. It must adhere perfectly. Use a chef knife to even the top edge of the tart.
      Cover the dough with a baking paper sheet and arrange the ceramic baking beans on top of it.
      Put the tart base into the oven when this comes to temperature and let it cook for 20 minutes.

  • 4.
    Pan frying the pears and making the chocolate pudding

    • Butter - 20gr
    • Cane sugar - 200gr
    • William Red Pears - 500gr (or similar)
    • The melted chocolate
    • Double cream - 300gr
    • Whole milk - 100gr
    • Whole eggs - 110gr (2 medium eggs)
    • One frying pan
    • One paring knife
    • One chef knife
    • One chopping board
    • One wooden or silicon spatula
    • One rigid whisk

      Coat the bottom of the frying pan in butter, add the cane sugar and spread it. Put the frying pan on a low heat and let the butter and the sugar melt and caramelize lightly.
      Meanwhile, peel the pear, take off their core and slice them finely with the chef knife. As soon as the sugar starts melting, add the sliced pears on top of it and do not stir, just let the juices melt the sugar and warm up.
      Combine the whole milk and the double cream. Take the bain marie saucepan off the heat and add them to the melted chocolate. The temperature of the mixture will drop, but the gentle heat from the bain marie will prevent the formation of any lump.
      Move the glass or metal bowl away from the heat and add the whole eggs to it. Combine the ingredients using a spatula or a rigid whisk so the mixture will not incorporate any air, which would create bubbles that would crack the pudding surface during the cooking. Set aside.
      Let the juiced in the frying pan reduce and brown lightly, then move the pan away from the heat and set aside.

  • 5.
    Filling the pastry case with pears and chocolate pudding

    • The baked tart base
    • The pan-fried pears
    • The chocolate pudding

      The tart base must be perfectly cooked: the second baking will be done at such a low temperature that the pastry wouldn’t keep cooking.
      Place the pears at the bottom of the tart base and spread them evenly. Cover them with enough chocolate pudding to get to its edge.
      Turn off the oven and let it chill and get to 110ºC.

  • 6.
    Baking the chocolate and pears tart

    • Turn on the oven again and let it get to 110ºC.

      Check the chocolate surface and use a toothpick to explode any bubble of air that has formed: they would ruin the presentation.
      Put the tart in and let the pudding cook and thicken for about 30 - 45 minutes, depending on the oven.
      The tart is ready when the chocolate pudding thickens enough to become slightly wobbly like a jelly.
      Let the tart chill completely before decorating it and serving it: it must be eaten at room temperature.

Rate this recipe

Chocolate and pears tart - Crostata alle pere e cioccolata
  • 7 People Rated This Recipe

  • Average Rating

    (4.6 / 5)

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

Be Social

Related Posts

  • Servings : 8
  • Cook Time : 25 Min
  • Servings : 4
  • Cook Time : 30 Min
AV_POST_RECIPE_00116_FEATURED
  • Servings : 5
  • Cook Time : 10 Min
"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
  • Servings : 3
  • Cook Time : 10 Min
"Taglierini pasta with San Daniele Ham and Poppy Seeds Sauce" recipe
  • Servings : 4
  • Cook Time : 90 Min
"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"
  • Servings : 6
  • Cook Time : 180 Min
"Bolognese Ragù with Green Tagliatelle" recipe
  • Servings : 3
  • Cook Time : 12 Min
  • Servings : 6
  • Cook Time : 20 Min
"Boiled Chicken Meatballs" recipe - "Polpette di Lesso"
  • Servings : 6
  • Cook Time : 180 Min
"Chicken Stock" recipe - "Brodo di Pollo"
  • Servings : 4
  • Cook Time : 15 Min
"Spaghetti and Potatoes" recipe - Spaghetti con le patate
  • Servings : 4
  • Cook Time : 60 Min
"Gnocchi in Gold and Butter sauce" recipe
  • Servings : 4
  • Cook Time : 35 Min
"Risotto with dried Porcini Mushrooms" recipe
  • Servings : 3
  • Cook Time : 65 Min
"Veal Ossibuchi Milanese" recipe
  • Servings : 4
  • Cook Time : 65 Min
"Chicken alla Marengo" recipe by Artusi - "Pollo alla Marengo"
  • Servings : 4
  • Cook Time : 10 Min
"Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive"
  • Servings : 4
  • Cook Time : 15 Min
"Penne in Cardinal Sauce" recipe - "Penne alla Cardinale"
  • Servings : 5
  • Cook Time : 50 Min
"Rice and Peas" recipe - "Risi e Bisi"
%d bloggers like this: