Chocolate Pear Tart

Chocolate and fruit just work so well together. I love chocolate.  Anything with chocolate. If you’re a chocolate lover like me you should try this out. Because it’s so rich, it’s nice to serve this with something to cut the richness. Raspberry sauce or vanilla ice cream.  

Good luck and enjoy.

Makes: 12 tarts

Ingredients:

• • Tart shells:
  • 1 cup ( 250 ml ) all-purpose flour or whole-wheat flour
  • 1/3 cup ( 75 ml ) cocoa
  • 3 tbsp ( 45 ml ) granulated sugar
  • 1/2 cup ( 125 ml ) cold unsalted butter, cut into cubes
  • 1 tbsp ( 15 ml ) white vinegar
  • 3 tbsp ( 45 ml ) cold water

Filling:

• • 4 oz ( 112 gr ) semisweet chocolate, finely chopped
  • 1 pkg ( 170 gr ) whole natural almonds
  • 3 egg whites
  • 2 tbsp ( 30 ml ) unsalted  butter, at room temperature
  • 1/4 tsp ( 1 ml ) almond extract
  • Topping:
  • 2 small pears
  • 1/4 tsp ( 1 ml ) cinnamon

Directions:

• 1. Preheat oven to 350 degrees F (177 degrees C)
  2. Whirl flour, cocoa, and sugar in a food processor. Add butter. Pulse until fine crumbs form.  Add vinegar. Pulse until the dough begins to come together. Add water, 1 tbsp at a time, pulsing frequently until the dough comes together and is soft.  Lightly spray a 12-cup muffin tin with cooking spray. Divide dough into 12 portions and place into cups. Press the dough so that it comes 3/4 of the way up the side of each cup, forming a tart shell.  Place in fridge while preparing filling and topping.
  3.  Microwave chocolate in a small bowl over medium heat until almost melted, about 2-3 minutes. Stirring occasionally. Remove from microwave and stir until smooth. Set aside to cool slightly. Whirl almonds in a food processor until the texture resembles fine crumbs. Add egg whites, cooled chocolate, butter, and almond extract. Whirl until evenly mixed. Spoon a scant 3 tbsp into each muffin cup and smooth the top.
  4. For topping cut thin slices from pears and fan a few over each tart. Sprinkle with cinnamon.
  5. Bake in the center of preheated oven until tart shells are firm and pears are slightly tender about 20-25 minutes. Cool completely before serving. Tart shells will keep well wrapped in plastic wrap and refrigerated for up to 2 days.

Enjoy 🙂