Spiced pear and chocolate truffle tart

2016-04-17 11.01.58

This is a very simple recipe and can be finished in about 2 hours or less if you are working very efficiently. It’s delicious and a wonderful a dessert to any dinner. I hope you’ll enjoy this bake.


You will need to make a shortcrust pastry, the recipe for which can be found here. Alternatively, you can also purchase pre-made shortcrust pastry if you don’t fancy making it yourself.


  • 310g dark chocolate (at least 70% cocoa)
  • 270g double cream
  • 180g milk (full fat or semi skimmed)
  • 3 egg yolks
  • 30g unsalted butter (room temperature)
  • pinch of salt
  • 2 conference pears
  • 200g granulated sugar
  • 1tbsp lemon juice
  • 1tbsp apricot jam
  • 1 tsp mixed spice
  • 1tsp caster sugar
  1. Pre-heat oven to 200°C (392°F) or 180°C (356°F) in a fan assisted oven
  2. Roll out pastry to about 2-3mm thick
  3. Place pastry into a 23cm spring form tart tin and press the pastry along the edges into the tin
  4. Use a fork to prick holes on the base of the pastry
  5. Layer a piece of baking paper on the pastry and cover with baking beans
  6. Bake in the oven for 5 minutes and trim off the excess pastry from the edges of the tin
  7. Return pastry to the oven and bake for another 10 minutes
  8. Remove baking beans and baking paper and bake for another 5 minutes or until the bottom of the pastry is dry
  9. Take the pastry out, but keep the oven on
  10. The pears can be prepared in advance. Half fill a saucepan with water and mix in the sugar and lemon juice and bring the water to a simmer
  11. Peel and half the conference pears and put it into the simmering water, cover the saucepan with a lid and boil for about 30 minutes or until soft
  12. Take the pears out of the saucepan and drain any excess water
  13. Remove the core and stem from the pears
  14. In a saucepan, mix the milk and double cream and bring it to a simmer
  15. Place the dark chocolate in a heatproof bowl and add the scorched milk and cream to the chocolate, allow the chocolate to sit in the hot milk for 5 minutes
  16. Whisk chocolate until it has completely melted
  17. Whisk in the salt, butter and egg yolks until completely incorporated into the chocolate
  18. Pour the chocolate mix into the tart case and place the pears inside
  19. Bake for 13-15 minutes or until the filling is set and there is a slight wobble in the centre
  20. Take the tart out of the oven and let it cool for about 2 hours
  21. Heat the apricot jam and brush it onto the pears in the tart
  22. Mix the caster sugar and mixed spice and sprinkle onto the apricot jam coated pears
  23. Dust the tart with cocoa powder if desired




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