Description
A crisp hazelnut cookie crust, baked dark chocolate filling, and fanned ripe-but-firm pear slices—cool and slice for clean, elegant servings.
Ingredients
Scale
- For the hazelnut cookie crust:
- 1/2 cup hazelnuts, finely ground (60 g)
- 1/2 cup all-purpose flour (60 g)
- 3 tbsp Dutch-process cocoa powder (21 g)
- 1/4 cup powdered sugar (30 g)
- 1/4 tsp fine salt (1.5 g)
- 6 tbsp unsalted butter, melted and cooled slightly (85 g)
- 1 tsp vanilla extract (5 ml)
- For the baked dark chocolate filling:
- 4 oz dark chocolate, chopped or chips (113 g)
- 1/2 cup heavy cream (120 ml)
- 3 tbsp unsalted butter (42 g)
- 2 tbsp granulated sugar (25 g)
- 1 large egg (about 50 g without shell)
- 1 tsp vanilla extract (5 ml)
- 1 pinch fine salt (less than 1 g)
- For the pear topping:
- 2 medium ripe-but-firm pears (about 14 oz total) (400 g)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tbsp granulated sugar (12.5 g)
- 1 tbsp cornstarch (8 g)
- 1 tsp ground cinnamon (2.5 g), optional
- Optional finishing (choose one):
- 1/4 cup toasted hazelnuts, roughly chopped (28 g)
- or 1–2 tbsp powdered sugar (8–16 g)
Instructions
- Prep the pan and heat the oven. Set an oven rack to the middle position. Preheat to 350°F (175°C). Coat a 9-inch tart pan with removable bottom lightly with butter or nonstick spray.
- Make the crust. In a bowl, mix ground hazelnuts, flour, cocoa powder, powdered sugar, and salt. Stir in melted butter and vanilla until the mixture looks like dark, damp crumbs that can be pressed.
- Press the crust. Press the crust mixture firmly into the bottom and up the sides of the tart pan (use your fingers or a flat measuring cup). For a crisp base, press evenly and compact.
- Blind-bake the crust. Bake 12–15 minutes, until fragrant and the edges look set (they should look less shiny). Remove and cool 5 minutes.
- Prepare the pears. Peel pears if desired. Slice into very thin, even slices (about 1/16–1/8 inch / 1.5–3 mm). Toss slices with lemon juice, granulated sugar, cornstarch, and cinnamon (if using). Let sit 5 minutes, then drain any liquid (you don’t want extra juice on the crust). Pat lightly if needed.
- Make the chocolate filling. In a heatproof bowl set over barely simmering water (or microwave in short bursts), melt chocolate with heavy cream and butter, stirring until smooth. Whisk in granulated sugar, salt, egg, and vanilla until glossy and smooth.
- Assemble. Pour chocolate filling into the warm crust and spread gently. Fan pear slices tightly on top in overlapping rows.
- Bake. Bake 25–30 minutes, until the center looks set and only slightly jiggly like thick pudding. Doneness cue: the filling should not look liquid in the middle; it may puff slightly around the pears.
- Cool fully (this matters). Cool at room temperature for at least 1–2 hours. Then refrigerate 2–4 hours for the cleanest slicing.
- Unmold and serve. Run a thin knife around the edge if needed. Unmold carefully. Optional: sprinkle with toasted hazelnuts or a light dusting of powdered sugar.
Notes
To avoid a soggy crust: blind-bake the crust until the edges look set, and don’t skip the pear draining/patting step.
To avoid overripe pear slump: choose pears that give slightly but aren’t soft. Thin slices help them stay tender without collapsing.
If the top browns early: loosely tent with foil for the last 10 minutes of baking.