Pear and Chocolate Tart

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Preparation info

  • Serves


    • Difficulty


Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

The golden colour of the cape gooseberries make a beautiful contrast to the dark chocolate tart in this recipe.


For the pastry

  • heaped cups (7 oz/200 g) all-purpose (plain) flour
  • 5 tbsp cocoa powder
  • ½ cup plus 2 tbsp (5 oz/150 g) butter, well chilled and diced
  • 2 tbsp superfine (caster) sugar
  • pinch of salt
  • 1 egg, beaten

For the filling

  • cups (½ pint/300 ml) heavy (whipping) cream
  • 5 oz (150 g) best-quality bittersweet (dark) chocolate with more than 60% cocoa solids, finely chopped
  • 3 ripe pears, peeled and quartered
  • confectioners’ (icing) sugar and 3 cape gooseberries, to decorate


To make the pastry, sift the flour, cocoa powder, sugar and salt into a bowl. Cut in (rub in) the butter until the mixture resembles breadcrumbs. Add enough of the egg to bind the dough, then gather together into a ball and wrap in plastic wrap (cling film). Chill for at least 30 minutes.

Meanwhile, preheat the oven to 425°F (220°C, Gas 7). Roll out the dough and use it to line a 10 in/25 cm. tart pan with a removable bottom.’ Line the dough with foil and dry beans and bake for 10 minutes. Remove the foil and beans, lower the temperature to 325°F (160°C, Gas 3) and bake for about 5 minutes longer, until the pastry is dry in the centre. Do not turn off the oven.

To make the filling, bring the cream to a boil, then pour over the chocolate and stir to make a ganache. Place the pear quarters on the pastry case and pour the ganache over them. Return to the oven for 20 minutes, until the filling begins to set. Remove from the oven and place on a wire rack to cool.

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