Get ready to wow your friends and family with this beautiful pear chocolate hazelnut tart. With a buttery hazelnut crust, rich chocolate filling, and cinnamon-spiced pear, you'll be lushing after this decadent dessert.
Pear Chocolate Hazelnut Tart
- 2 cups hazelnuts skins removed
- 2 tablespoons melted butter
- ¼ cup brown sugar
- 1 large egg white
- ½ cup butter
- ⅔ cup granulated sugar divided
- 6 ounces bittersweet chocolate
- 3 large eggs
- ¼ teaspoon salt
- 3 Bosc or Anjou pears peeled, thinly sliced
- ¼ teaspoon cinnamon
- ¼ cup granulated sugar
- Preheat oven to 350 degrees F.
- Use a food processor to pulse hazelnuts until finely ground. Combine the ground hazelnuts with melted butter, brown sugar, and egg white. Spray a tart pan with cooking spray and press the hazelnut mixture into the pan to create the crust. Bake for 15-18 minutes or until golden brown. Cool the crust completely.
- Reduce the oven temperature to 325 degrees F.
- Make the tart filling. Melt butter with ⅓ cup sugar in a small pot over medium-low heat until the sugar has dissolved. Pour the butter over the bittersweet chocolate in a large bowl, stirring until the chocolate has melted.
- Beat together the remaining ⅓ cup sugar with 3 eggs using a whisk attachment until it's pale yellow and thickened, about 3-4 minutes. Add ⅓ of the egg mixture to the chocolate, stirring until well combined. Fold in the remaining egg mixture to the chocolate, adding ⅓ of the eggs at a time. Pour the chocolate filling into the hazelnut crust.
- Peel and thinly slice 3 pears about ⅛ inch thick. Arrange the sliced pears on the chocolate filling. Combine cinnamon with granulated sugar and sprinkle the cinnamon sugar on top of the pears. Arrange hazelnuts on top.
- Bake the tart for 40-45 minutes or until the edges have set. The center of the tart will still be a little wobbly. Remove from the oven and cool completely.
When I think of desserts, I tend to gravitate towards fruit-based sweets. It's just me and my husband at home and since he doesn't eat dessert, it's mostly just me stuffing myself on baked goods. Lemon cakes and berry muffins always are easier to eat on a regular basis versus having a slice of chocolate cake. But we're in quarantine because of the coronavirus so I said screw it. I'm making a pear chocolate hazelnut tart and eating the whole thing. No one can stop me and no one can judge me. Besides this tart has fruit so it's slightly healthier right?
If Ferrero rocher transformed itself into a baked good, this pear chocolate hazelnut tart would be it. Imagine hazelnut crust filled to the brim with silky dark chocolate and topped with cinnamon-spiced pears. I mentioned that my husband doesn't eat sweets but I made him try one bite of this tart. His eyes immediately widened as he said, "Wow, that's good," so I know this one is a winner. Hopefully, you'll enjoy it as much as we did.
- Hazelnuts: Also known as filberts, are small, round nuts with a sweet, nutty flavor. Their flavor profile pairs wonderfully with pears but you can replace them with
- Egg white: The egg white helps bind together the ingredients for the crust.
- Bittersweet chocolate: A type of dark chocolate with high cocoa content and less sugar. It has a rich, intense chocolate flavor with a slight bitterness. You can substitute bittersweet chocolate with semisweet chocolate if you prefer a slightly sweeter flavor.
- Bosc or Anjou pears: Bosc and Anjou pears are varieties of European pears. Bosc pears are known for their brown skin and sweet, juicy flesh, while Anjou pears have green or red skin and a slightly sweet flavor. You can substitute Bosc or Anjou pears with other pear varieties like Bartlett or Comice, depending on availability.
- Cinnamon: A spice obtained from the bark of trees with a warm, sweet flavor that compliments the chocolate, hazelnuts, and pear.
How to Make Pear Chocolate Hazelnut Tart
Step 1: Bake the hazelnut crust
Let's get started, shall we? This tart isn't as difficult as say my earl grey pie but it still does require some work. The first step is to make the hazelnut crust.
The crust is made predominantly from hazelnuts. Add egg white and butter to bind the mixture together, and sugar to sweeten it. Make sure to spray the tart pan first to prevent the crust from sticking. Press the hazelnut crust into the pan and bake for 15-18 minutes or until golden brown. Cool the crust completely before adding the filling.
Step 2: Prepare chocolate filling
While the crust is cooling, make the chocolate filling. To avoid having an overly sweet pear chocolate hazelnut tart, we're going to use bittersweet chocolate. Melt butter and sugar until the sugar has dissolved and pour the mixture over the chocolate, stirring until the chocolate has melted. You can also heat the butter and sugar in the microwave if that's easier.
Beat the remaining sugar with eggs using a whisk attachment until the mixture is a pale yellow, about 3-4 minutes on medium speed. When you lift the whisk, the egg-sugar mixture should flow like a thick ribbon. Add ⅓ of this mixture to the chocolate, stirring to loosen up the chocolate. Fold in the remaining mix, adding ⅓ of the eggs at a time.
Step 2: Arrange pear slices and bake
Pour the chocolate filling into the hazelnut crust and arrange the sliced peeled pears on top. If you want to be extra professional, you can first practice arranging the pears on a cutting board and then transfer them to the tart. Sprinkle cinnamon sugar on top of the pears, garnish with some hazelnuts, and bake the tart until the center is only slightly wobbly. It should still jiggle just a bit just like cheesecake.
Cool the tart completely before slicing into this bad boy. You can also chill the tart overnight and wait to cut into it the next day if you can wait. I did notice that when the pear chocolate hazelnut tart has chilled overnight, the hazelnut crust does soften up. Is this a bad thing? Absolutely not. It's delicious either way, with a crunchy crust or a softer one.
It's been two days and I have worked my way through a quarter of the tart. Not bad progress, wouldn't you say?
What kind of hazelnuts should I use, and can I use pre-ground hazelnuts?
You should use whole hazelnuts with their skins removed for the hazelnut crust. While pre-ground hazelnuts are available, it's recommended to use whole hazelnuts for a fresher flavor and texture.
Is it necessary to peel the pears?
Yes, it's recommended to peel the pears for this tart. Pear skins can be tough and affect the texture of the dessert.
How can I tell if the tart is done baking?
The tart is done when the edges are set, and the center is slightly wobbly. It will continue to firm up as it cools.
Can I make this tart in advance?
Yes, the tart can be made in advance and stored in an airtight container for up to 5 days. It can be a convenient dessert option for gatherings.
For more tart inspiration check out this blackberry creme brulee tart!