Rich dark chocolate tart with poached pears

Treat yourself.

  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
  • Print
This rich dark chocolate tart is perfectly complemented with vanilla-poached pears and topped with honey walnuts.
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Rich dark chocolate tart
  • 125 gram cold butter, chopped
  • 1/4 cup (40g) icing sugar
  • 1 1/4 cup (185g) plain flour
  • 1 tablespoon dutch cocoa
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 400 gram dark chocolate (50% cocoa) chopped
  • 200 gram butter, chopped coarsley, extra
  • 2 eggs
  • 1 tablespoon plain flour
Poached pears
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (175g) honey
  • 2 cup (500ml) water
  • 1/2 cup (110g) caster sugar
  • 1 vanilla bean, split lengthways
  • 6 green pears (1.2kg), peeled, quartered
Honeyed walnuts
  • 3/4 cup (75g) walnuts
  • 1 tablespoon honey


Rich dark chocolate tart with poached pears
  • 1
    Process butter, icing sugar, flour and cocoa until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.
  • 2
    Roll pastry between sheets of baking paper until 5mm thick. Freeze 5 minutes. Lift pastry into an 11cm x 35cm (4½-inch x 14-inch) rectangular loose-based fluted tart tin, press into sides, trim edges; prick base all over with a fork. Freeze 20 minutes.
  • 3
    Meanwhile, preheat oven to 200°C/400°F.
  • 4
    Place tart tin on an oven tray; line with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
  • 5
    Reduce oven to 180°C/350°F.
  • 6
    Stir chocolate and extra butter in a heatproof medium bowl over a saucepan of simmering water until just melted. Remove bowl from pan; whisk in egg and flour until just combined. Pour mixture into pastry case; smooth surface.
  • 7
    Bake tart 20 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.
  • 8
    Meanwhile, make poached pears, Heat juice, honey, the water, sugar and vanilla bean in a medium saucepan over a low heat; cook, stirring, until sugar dissolves. Bring to the boil over a high heat; reduce heat to medium-low. Add pears; cook 20 minutes or until just tender.
  • 9
    Remove pears from syrup with a slotted spoon. Return syrup to the boil over high heat. Boil 10 minutes or until thickened slightly.
  • 10
    Next make honeyed walnuts. Place walnuts on a baking-paper-lined oven tray. Drizzle with honey; toss to coat. Bake at 180°C/350°F for 12 minutes, stirring halfway, until golden. Cool.
  • 11
    Serve tart topped with walnuts and syrup, accompanied with pears.

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