1 h 15 min
Tarte Bourdaloue au Chocolat (Chocolate-Pear Tart)
Tarte Bourdaloue is a classic French pear tart made with sweet pastry, tender French pears and a rich almond filling. This chocolate version adds a deliciously indulgent twist to the traditional French dessert.
The Tarte Bourdaloue is a classic French tart combining sweet pastry, pears and a rich almond filling. This beloved French dessert is particularly delicious when made with ripe French pears, prized for their delicate sweetness and melting texture. Our recipe uses Angelys pears, a French variety known for its juicy flesh and subtle, naturally sweet flavour, which pairs beautifully with the almond and dark chocolate filling. A comforting French dessert that is especially welcome in autumn and winter.
Preparation time
35 min
Ingredients For
-
300 g
-
-
150 g
-
125 ml
-
120 g
-
125 g
-
x 3
-
x 1
-
0.25 tsp
-
60 g
-
1 lemon
Preparation
1
Grease a 25cm tart tin with butter; spread the dough inside the tin, then prick with a fork and leave to rest in the fridge.
2
Thoroughly rinse the pears and cut into thin slices (half a centimetre thick). Sprinkle the slices with lemon juice to stop them turning brown.
3
Prepare the filling: melt the chocolate in a bain marie over simmering water.
4
In a medium-sized bowl, mix together the olive oil, sugar, ground almonds, eggs, vanilla and salt.
5
Add in the melted chocolate.
6
Transfer the mixture into the tin and smooth the top with a spatula. Arrange a layer of pear slices over the top. Sprinkle with the remaining sugar.
7
Bake in the oven for around 40 minutes at 180°C. Remove from the oven, sprinkle with the chopped peanuts and leave to cool before serving.
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