This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
52 K 5/5 (2 reviews)
2 hours
Average
8.65 €
1 tart
10 IngredientsLast modified on: April 22th 2020
For 1 tart, you will need:
- 1
100 g confectioner's custard (crème pâtissière, or french pastry cream) - 2
1 litre poaching syrup - 3
5 Pears - 4
250 g sweetcrust pastry (pâte sablée) - 5
2 eggs - 6
10 g vanilla sugar - 7
100 ml whole milk - 8
250 ml liquid cream - 9
200 g dark chocolate - 10
1 tablespoon toasted flaked almonds (optional) - Total weight: 2,560 grams
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 100 g 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 250 g 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 100 ml whole milk and 250 ml 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 200 g 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 | 300 RDI=120 % | 4,340 RDI=410 % | 1,100 RDI=170 % | 17,760 RDI=890 % | 74,340 RDI: 890 % |
| Per 100 g | 10 RDI=5 % | 170 RDI=20 % | 40 RDI=7 % | 690 RDI=40 % | 2,900 RDI: 40 % |
How much will it cost?
- For 1 tart : 8.65 €
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: Coupe Augustin, How to poach peaches, Citrus tart, Poached pears, Peach and green tea tart, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Pear and lime meringue pie, Cherry and pistachio tarts, Lemon and lime custard tart, How to roll out pastry for a tart, ... See them all 45
Liquid cream
Like these other recipes: Creamy rice with green asparagus and sorrel , Savoury French toast, Risotto-style celeriac, Breton style shellfish and vegetable soup, Apricot blancmange, ... See them all 174
Dark chocolate
Like these other recipes: Chocolate-verbena cream, Chocolate mendiants, Chocolate eclairs, Chocolate mug cake, Millefeuille, ... See them all 39
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020340 K5 2 hours 25 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018396 K 14 1 day 1 hour 25 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011272 K3.8 1 hour 50 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018280 K 24.7 5 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016250 K3.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.