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Chocolate Pear Hazelnut Tart

 Chocolate Pear Hazelnut Tart
As a teenage foreign exchange student in the South of France, I was horribly homesick. Then my host family's grandmother arrived and asked if I'd like to help her bake a tart from scratch. I figured it would beat crying into my pillows, so I agreed. "Miette," the grandmother, turned my trip around from bad to unforgettable and inspired my lifelong passion for baking. As soon as we started creating
12 ServingsPrep: 45 min. + chilling Bake: 30 min. + cooling


  • 1-1/4 cups all-purpose flour
  • 1/3 cup ground hazelnuts
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/2 cup cold butter, cubed
  • 3 to 5 tablespoons ice water
  • 3 eggs, separated
  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 2 tablespoons Amaretto or 1/2 teaspoon almond extract
  • 1 cup ground hazelnuts
  • 2 tablespoons baking cocoa
  • 6 canned pear halves, drained, sliced and patted dry
  • 2 tablespoons honey, warmed
  • Confectioners' sugar


  • In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in
  • butter until crumbly. Gradually add ice water, tossing with a fork
  • until dough holds together when pressed. Shape into a disk; wrap in
  • plastic wrap. Refrigerate 30 minutes or overnight.
  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes. Place oven rack in lowest position and preheat oven to

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Chocolate Pear Hazelnut Tart (continued)

Directions (continued)

  • 400°. On a lightly floured surface, roll dough to a
  • 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with
  • removable bottom. Trim pastry even with edge. Prick bottom of pastry
  • with a fork. Refrigerate while preparing filling.
  • In a large bowl, cream butter and brown sugar until blended. Beat in
  • egg yolks and amaretto. Beat in hazelnuts and cocoa.
  • With clean beaters, beat egg whites on medium speed until stiff peaks
  • form. Fold a third of the egg whites into hazelnut mixture, then
  • fold in remaining whites. Spread onto bottom of pastry shell.
  • Arrange pears over top.
  • Bake on a lower oven rack 30-35 minutes or until crust is golden
  • brown. Brush pears with warm honey. Cool on a wire rack. If desired,
  • dust with confectioners' sugar before serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 302 calories, 19 g fat (9 g saturated fat), 86 mg cholesterol, 125 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.