Chocolate and Pear Tart


Spontaneous baking has always ended in catastrophe for me.
I am a horrible baker. I can’t follow recipes (and here I expect you to? facepalm). I get impatient.

Things go flat. They’re undercooked. Burned. Everything you can think of goes wrong.

But sometimes… it’s all magic. Like some kind of creative pollok-mode intensity where you’re throwing ingredients in a bowl and they seem to magically come together in a way that makes sense.


I made this twice. Once with olive oil in the chocolate mixture, once with butter. The olive oil made the tart taste earthy and sweet, but ultimately made the crust turn to mush after a day. If you can put this tart away in a day, I recommend swapping the 90 grams of butter in the filling for 1/3 cup olive oil. Otherwise, use butter.

But really, sometimes eating mushy tart with a spoon is perfect.


Audio pairing: Rumble by Kelis

Chocolate and Pear Tart

By DellaCucinaPovera Published: August 17, 2014

    Spontaneous baking has always ended in catastrophe for me. I am a horrible baker. I can't follow recipes (and here I expect you …



    1. Prepare your dough. 1. Pulse flour, salt, sugar and ground almonds in a food processor. Add butter until you get a grainy consistency, then just enough water so that the dough clumps. Wrap in plastic and refrigerate for 30 minutes. 2. Roll the dough on a lightly floured surface to about 1/4 inch thick and place in a pie tin (the dough is crumbly, so if you need to, spread it with your hands directly in the mold. Dock the dough and bake at 360F/ 180C. for 10-15 minutes.
    2. Prepare your filling. 1. Melt your butter with the cocoa over medium heat and stir until smooth. Remove from heat and add your egg, sugar, flour and vanilla. Pour the chocolate mixture into your pastry.
    3. Assemble Tart. 1. Place your sliced pears over your chocolate mixture in the tart. 2. Bake for 15-20 minutes until the filling is firm. Allow to cool fully. Sprinkle powder sugar atop. Enjoy!

      WordPress Recipe Plugin by ReciPress


      Leave a Reply