The Chocolate Pear Hazelnut Tart is a rich and elegant dessert that combines silky chocolate, juicy poached pears, and nutty hazelnuts in a crisp buttery crust. Every bite delivers a perfect balance of sweetness, crunch, and fruit flavor — ideal for holidays, dinner parties, or cozy evenings with coffee.
Ingredients
For the Crust
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1 ¼ cups all-purpose flour
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¼ cup finely ground hazelnuts
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¼ cup sugar
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½ tsp salt
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½ cup cold unsalted butter, cut into cubes
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1 egg yolk
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2–3 tbsp ice water
For the Chocolate Filling
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½ cup heavy cream
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½ cup whole milk
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8 oz dark chocolate (60–70%), chopped
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2 tbsp unsalted butter
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2 tbsp sugar
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2 large eggs
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1 tsp vanilla extract
For the Pears
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3 medium ripe but firm pears (Bosc or Anjou work best)
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2 cups water
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½ cup sugar
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1 tsp vanilla extract
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½ lemon (juice only)
Topping
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¼ cup chopped toasted hazelnuts
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Powdered sugar for dusting (optional)
Cooking Time
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Prep time: 40 minutes
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Cook time: 45 minutes
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Chill time: 30 minutes
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Total time: 1 hour 55 minutes
Serving
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Serves 8
Instructions
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Prepare the crust:
In a bowl, mix flour, ground hazelnuts, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and just enough ice water to form a dough. Wrap and chill for 30 minutes. -
Pre-bake the crust:
Roll out dough on a floured surface and press into a 9-inch tart pan. Prick the bottom with a fork. Bake at 375°F (190°C) for 15 minutes. Let it cool slightly. -
Poach the pears:
In a saucepan, combine water, sugar, vanilla, and lemon juice. Bring to a simmer. Peel pears, halve them, and remove cores. Add to the syrup and simmer for 10–12 minutes until just tender. Drain and cool. -
Make the chocolate filling:
Heat cream and milk in a small saucepan until warm (do not boil). Remove from heat and stir in chocolate, butter, and sugar until smooth. Whisk in eggs and vanilla until glossy. -
Assemble the tart:
Pour chocolate filling into the crust. Arrange pear halves on top, gently pressing them into the filling. -
Bake:
Bake at 350°F (175°C) for 25–30 minutes until the filling is set but still slightly soft in the center. -
Finish and serve:
Cool completely. Sprinkle with chopped toasted hazelnuts and dust with powdered sugar if desired. Slice and serve at room temperature or slightly chilled.
Tips
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Use ripe but firm pears to avoid mushy texture.
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For added flavor, add 1 tbsp hazelnut liqueur (like Frangelico) to the chocolate filling.
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The tart can be made a day ahead and stored in the fridge.
Nutrition (per slice)
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Calories: 410
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Fat: 27g
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Carbohydrates: 38g
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Protein: 6g
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Sugar: 25g
The Chocolate Pear Hazelnut Tart is a luxurious blend of smooth chocolate and fruit, with a nutty crunch that makes every bite unforgettable — a show-stopping dessert that feels as beautiful as it tastes.
