Decadent Chocolate Tart with Caramelized Pears and Pecan Nuts

Chocolate Tart with Pears and Pecan Nuts

Category: Desserts
Serves: 8
Prep Time: 1 hour
Cooking Time: 1 hour

Ingredients:

Instructions:

1. Prepare the Tart Dough:
   Begin by making the dough for the crust. In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed butter, almond flour (sifted), and all-purpose flour. Mix on low speed until the mixture resembles coarse crumbs. Once the ingredients are well incorporated, transfer the dough onto a lightly floured work surface. Work quickly to form a dough, pressing it together until it holds. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

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2. Prepare the Pears:
   While the dough chills, peel the pears, cut them in half, and remove the cores. Slice the pears into 8 wedges. In a wide, non-stick skillet, combine the muscovado sugar and water over medium heat, stirring until the sugar dissolves and begins to simmer. Once the syrup reaches a near-boil, reduce the heat and stir in the butter until fully melted. Add the pear wedges and cook for about 10 minutes, turning occasionally, until the pears soften and caramelize lightly. Remove the skillet from heat and set the pears aside.

3. Roll Out the Dough:
   After the dough has chilled, roll it out on a lightly floured surface into a 4mm thick circle. Carefully transfer the dough onto a 25cm tart pan. To do this, roll the dough around the rolling pin, then unroll it gently over the tart pan. Trim any excess dough with a knife and press the edges into the pan. Use a fork to prick the bottom of the crust to prevent puffing up during baking. Place the pan in the fridge to chill while preparing the filling.

4. Make the Chocolate Custard:
   For the filling, chop the dark chocolate into small pieces. In a separate bowl, whisk the eggs, egg yolk, and sugar together until well combined. In a saucepan, heat the milk and heavy cream over medium heat until it just begins to boil. Gradually pour the hot milk and cream mixture into the egg and sugar mixture, whisking constantly to prevent curdling. Add the scraped vanilla bean seeds and stir until everything is well incorporated. Pour this custard mixture over the chopped chocolate, and whisk until the chocolate has fully melted and the custard is smooth.

5. Assemble the Tart:
   Preheat the oven to 150°C (static) or 130°C (fan). Remove the tart shell from the fridge and pour the chocolate custard into the tart shell. Spread it evenly to cover the base. Carefully add the caramelized pear wedges on top of the chocolate custard, arranging them in a beautiful pattern. If you have leftover caramel sauce from the pears, drizzle it over the top of the pears and custard.

6. Bake the Tart:
   Place the tart in the preheated oven and bake for about 40 minutes (or 30 minutes in a fan oven), or until the custard is set but still slightly wobbly in the center. About 5 minutes before the tart is done, sprinkle the pecan nuts over the top of the tart, placing them with the smooth side facing up to create a decorative finish.

7. Cool and Serve:
   Once baked, allow the tart to cool completely on a wire rack before serving. The chocolate custard should be rich and smooth, with the pears adding a sweet and fruity contrast, while the pecan nuts provide a delightful crunch. Serve this indulgent tart as a special dessert for family gatherings, holiday dinners, or any occasion that calls for a decadent treat.

This elegant Chocolate Tart with Pears and Pecan Nuts combines the rich flavors of dark chocolate, the sweetness of caramelized pears, and the crunch of toasted pecans for an unforgettable dessert experience.