Pear Chocolate Hazelnut Tart
Servings 8
Ingredients
Hazelnut crust
- 2 cups hazelnuts skins removed
- 2 tablespoons melted butter
- ¼ cup brown sugar
- 1 large egg white
Chocolate filling
- ½ cup butter
- ⅔ cup granulated sugar divided
- 6 ounces bittersweet chocolate
- 3 large eggs
- ¼ teaspoon salt
- 3 Bosc or Anjou pears peeled, thinly sliced
- ¼ teaspoon cinnamon
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350 degrees F.
- Use a food processor to pulse hazelnuts until finely ground. Combine the ground hazelnuts with melted butter, brown sugar, and egg white. Spray a tart pan with cooking spray and press the hazelnut mixture into the pan to create the crust. Bake for 15-18 minutes or until golden brown. Cool the crust completely.
- Reduce the oven temperature to 325 degrees F.
- Make the tart filling. Melt butter with ⅓ cup sugar in a small pot over medium-low heat until the sugar has dissolved. Pour the butter over the bittersweet chocolate in a large bowl, stirring until the chocolate has melted.
- Beat together the remaining ⅓ cup sugar with 3 eggs using a whisk attachment until it's pale yellow and thickened, about 3-4 minutes. Add ⅓ of the egg mixture to the chocolate, stirring until well combined. Fold in the remaining egg mixture to the chocolate, adding ⅓ of the eggs at a time. Pour the chocolate filling into the hazelnut crust.
- Peel and thinly slice 3 pears about ⅛ inch thick. Arrange the sliced pears on the chocolate filling. Combine cinnamon with granulated sugar and sprinkle the cinnamon sugar on top of the pears. Arrange hazelnuts on top.
- Bake the tart for 40-45 minutes or until the edges have set. The center of the tart will still be a little wobbly. Remove from the oven and cool completely.
Notes
The pear chocolate hazelnut tart should keep for 5 days if stored in an airtight container.