Chocolate Pear Hazelnut Tart Recipe
Chocolate Pear Hazelnut Tart Recipe photo by Taste of Home

Chocolate Pear Hazelnut Tart Recipe

Publisher Photo
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 this nutty tart, a bond formed that needed no words. Weighing ingredients, roasting nuts, kneading dough...the art of baking transcends language. — Lexi McKeown, Los Angeles, California
TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 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
  • FILLING:
  • 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

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.

Directions

  1. 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.
  2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Place oven rack in lowest position and preheat oven to 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.
  3. In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa.
  4. 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.
  5. 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.
Originally published as Chocolate Pear Hazelnut Tart in Taste of Home December 2013

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.

This recipe pairs well with a sweet white wine.

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Reviews for Chocolate Pear Hazelnut Tart

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MY REVIEW
Reviewed Sep. 29, 2014

Good, but not great. Looks really impressive, but the chocolate filling isn't as smooth as I'd wished.

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