Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven.
The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one!
The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one!
38 K 5/5 (2 reviews)
2 hours
Average
1 tart
10 IngredientsLast modified on: April 22th 2020
For 1 tart, you will need:
- 1
3.5 oz confectioner's custard (crème pâtissière, or french pastry cream) - 2
2 lb + 3.2 oz poaching syrup - 3
5 Pears - 4
8.8 oz sweetcrust pastry (pâte sablée) - 5
2 eggs - 6
0.4 oz vanilla sugar - 7
3.5 oz whole milk - 8
8.8 oz liquid cream - 9
8.8 oz dark chocolate - 10
1 tablespoon toasted flaked almonds (optional)
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 1 hour 7 min.
All in all: 2 hours
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 3.5 oz confectioner's custard (crème pâtissière, or french pastry cream), but instead of vanilla, add a handful of mint leaves to the milk.
This will give you a mint-flavoured custard, which you can colour green for added eye-appeal.
Set aside.
This will give you a mint-flavoured custard, which you can colour green for added eye-appeal.
Set aside.
Stage 2 - 15 min.
The pears
Peel 5 Pears and poach in the syrup.They should be soft when done: a knife blade should go through very easily.
Cover and leave to cool in the syrup.
Stage 3 - 3 min.
Slice the pears crosswise into rounds about the same thickness as the depth of your tart (for mine, this was about half an inch (1.5 cm).
You will have offcuts that you can use in another recipe, such as poire belle hélène.
You will have offcuts that you can use in another recipe, such as poire belle hélène.
Stage 4 - 3 min.
Cut out and discard the pear cores. An apple corer is idel for this, or use a small pointed knife.
Set aside.
Set aside.
Stage 5 - 30 min.
The sweetcrust pastry case
Use 8.8 oz sweetcrust pastry (pâte sablée) to line a 9-inch (22 cm) tart tin or ring, then bake blind.Leave the cooked pastry case in its tin, as it will be going back in the oven later.
Stage 6 - 2 min.
Stage 7 - 7 min.
Bring 3.5 oz whole milk and 8.8 oz liquid cream to the boil.
Stage 8 - 2 min.
As soon as it comes to the boil, take the pan off the heat and add 8.8 oz dark chocolate in small pieces.
Whisk in gently until the mixture is smooth.
Leave to cool to room temperature.
Whisk in gently until the mixture is smooth.
Leave to cool to room temperature.
Stage 9 - 2 min.
Add the egg and vanilla sugar mixture.
Stage 10 - 2 min.
Mix again thoroughly.
Your choclate cream is ready.
Your choclate cream is ready.
Stage 11 - 2 min.
Assembling the tart
Preheat the oven to 300°F (150°C).Arrange the pear slices in the tart case.
Stage 12 - 3 min.
Pour the chocolate cream around the pears, but do not fill the centres.
Stage 13 - 15 min.
Bake for 15 minutes, just until the chocolate filling is barely set. It should still be slightly wobbly.
Leave to cool.
Leave to cool.
Stage 14 - 3 min.
Fill the centres of the pears with mint confectioner's custard.
Stage 15 - 1 min.
Finish with a few toasted flaked almonds scattered over the chocolate filling. Your tart is ready.
Remarks
When you pour in the chocolate cream in Step 12, I advise you to do this through a very fine strainer, to make sure the cream has a smooth surface after its brief baking.
To help the pastry case stay crisp longer, you can use a chablonnage at the end of Step 5, coating the bottom with dark or white chocolate.
To help the pastry case stay crisp longer, you can use a chablonnage at the end of Step 5, coating the bottom with dark or white chocolate.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 4,360 RDI=410 % | 1,180 RDI=180 % | 18,570 RDI=930 % | 77,730 RDI: 930 % |
| Per 100 g | 10 RDI=4 % | 150 RDI=10 % | 40 RDI=6 % | 640 RDI=30 % | 2,670 RDI: 30 % |
How much will it cost?
- For 1 tart : 9.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: How to poach peaches, Peach and green tea tart, Poached pears, Citrus tart, Peach Melba, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Apple amandine tarts from Brélès, Tarte Jurassienne, Lemon and lime custard tart, Lemon Tart / Meringue Pie, ... See them all 43
Liquid cream
Like these other recipes: Filet mignon with asparagus, Rabbit civet "à la normande", Tatin apples with mascarpone cream, Duet of creamed cauliflower and cabbage , Pork escalope with mushrooms and sage cream, ... See them all 167
Dark chocolate
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Chocolate tart, Bounty-style tart for Alison, Leopard cake, Chocolate mug cake, ... See them all 36
Other recipes you may also like
Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...September 11th 201871 K4.7 2 hours 55 min.
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...May 22th 201965 K1 18 hours 35 min.
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).February 28th 202134 K3 2 hours 1 min.
Cookies of the Camisards
This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight.March 19th 202318 K 1 hour 25 min.
Indian rice pudding
This Indian-inspired version of rice pudding, with its dried fruit accompaniment, is very fragrant.August 9th 202317 K 2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.