• Bruni

Pear and Hazelnut Chocolate Tart

Updated: Nov 6, 2019

Delicious hazelnut crust filled with budino-like chocolate filling. All topped up with poached pears spiced up with cardamom, cinnamon, cloves and sprinkled with crunchy toasted hazelnuts.

This is a beautiful and simple autumnal bake - full of flavour, comforting, bringing the autumnal colours and spices to the table.

Pear and Hazelnut Chocolate Tart Recipe

Yield: 8 servings

Time: 60 minutes (+ dough cooling and tart cooling)

Tin: 24cm tart tin with removable base



- 60g hazelnuts, toasted and skinned

- 150g all-purpose flour

- 1 Tbsp (7g) Dutch Cocoa

- 50g caster sugar

- 1/4 tsp ground cardamom

- 1/4 tsp salt

- 110g butter, cold and grated

- 1 large egg, straight from the fridge

- 1/2 tsp vanilla extract

Chocolate filling:

- 250ml cream (36%)

- 150g mascarpone

- 1 tsp coarse sea salt

- 250g dark (60%) or milk chocolate, coarsely chopped

- 1 Tbsp potato or corn starch (corn flour)

Poached pears:

- 4 pears

- 650ml water

- 100g sugar

- 1 tsp cinnamon (or 1 stick)

- 1 tsp cardamom (or 10 pods)

- 1/2 tsp cloves (or 3-4 cloves)


- 100g hazelnuts, toasted and skinned, split 50/50


Prepare the crust:

1. Prepare the dough: Place hazelnuts in food processor and grind until fine. Sift flour with Dutch cocoa, add ground hazelnuts, sugar, ground cardamom, salt - whisk until combined. Add grated butter and using pastry cutter or palm of your hands and finger tips work in swiftly until crumbly texture forms. Add egg and vanilla extract and form soft dough. Flatten into disc shape and wrap in cling film. Refrigerate for minimum 30min (and up to 48hours).

2. Shape and bake: When ready, brush tart form with butter and line the bottom with parchment paper. Roll out pastry in-between two pieces of parchment paper. Roll the pastry around rolling pin and place into the tart base - patching any tears and shaping ends with your fingers (leave 1.5-2cm wall around the edges). Place the tart in the fridge for 15 minutes. In that time, preheat the oven to 175C (160 fan forced). When ready, bake the shell for 15 minutes with pie weights, then gently remove the weights and bake for another 5-10 minutes.

Poach pears:

1. Peel and core pears, cut into 1/8th (or whatever shape you want them to be - thinly sliced look gorgeous too). Heat up sugar and water until sugar is fully dissolved. Add spices and peeled pears. Simmer for 15 minutes on low heat (don't cover with lid). When ready, let the pears cool in the sauce before using as a topping.

Prepare chocolate filling:

1. Mix potato starch/corn starch with 125ml cream and whisk until combined. Place the remaining cream (125ml) into medium-sized pot, add coarsely chopped chocolate, salt and mascarpone and cook on low heat (stirring) until all ingredients are combined. Add 3 Tablespoons of warm chocolate mixture to cream/potato starch - mix until combined and immediately pour back into the pot. Bring the mixture to boil and cook for about 1-2 minutes, stirring constantly. The chocolate mixture will thicken and form budino-like, chocolate blend. Let the mixture cool slightly and pour (warm) onto the baked and cooled tart crust. Decorate with poached pears and press half of the toasted hazelnuts deeper into the chocolate filling. Keep the remaining 50g of toasted nuts to decorate when ready to serve (or toast just before serving). Refrigerate for 4 hours before serving.

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