Chocolate Pear Custard Tart with an Almond Shortbread Crust

Chocolate Pear Custard Tart with an Almond Shortbread Crust
Staff Writer
Alejandra Ramos

As beautiful to look at as it is to taste, this custard tart is easy to make with the help of shortbread cookies. In this recipe, the pears are simply tossed with a bit of sugar, but if you'd like to anty up the flavor, gently poach the pear slices before layering them into the tart crust.  

8
Servings
208
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 12  shortbread cookies, such as Walkers Pure Butter Shortbread
  • large egg, cold
  • 4  Tablespoons  salted butter, melted and cooled
  • 1/2  Cup  all-purpose flour
  • 1/3  Cup  granulated white sugar
  • 1/2  Teaspoon  kosher salt
  • 1  Teaspoon  almond extract (optional)

For the filling

  • ripe, unpeeled Bartlet pears, halved, cored, and sliced into 1/2-inch thick slices
  • 1  Teaspoon  ground cinnamon
  • 1  Teaspoon  dark brown sugar
  • 1  Tablespoon  lemon juice
  • 1/3  Cup  semisweet chocolate chips
  • 2  Tablespoons  unsalted butter, melted
  • 1/4  Cup  plus 2 tablespoons whole milk
  • 1  Teaspoon  almond extract
  • 1/4  Teaspoon  kosher salt
  • large egg plus 1 large egg yolk
  • 3  Tablespoons  granulated white sugar
  • 3  Tablespoons  all-purpose flour
  • 2  Tablespoons  unsweetened cocoa powder

Directions

For the crust

Preheat the oven to 350 degrees.

Place the shortbread cookies in food processor and process until finely ground. Add the egg, melted butter, flour, sugar, salt, and extract, and process again until a soft, buttery dough forms. Remove the dough and roll into a ball. Wrap in plastic and chill in refrigerator for 20 minutes. 

Press the chilled dough into 13-by-4-inch rectangular or 9-inch round tart pan and score all over with a fork. Place the tart pan on a baking sheet and blind bake (bake without a filling) in the oven for 7 minutes. Remove and let cool. 
 

For the filling

Toss the pear slices in a bowl with the cinnamon, sugar, and lemon juice. Set aside.

Combine the butter and chocolate in a small saucepan over low heat, stirring until completely melted. Stir in the milk, almond, and salt. Set aside.

Combine the egg, egg yolk, sugar, flour, and cocoa powder in the food processor or mixer bowl and process for 2 minutes. Pour in the milk and chocolate mixture and continue to process until smooth and completely incorporated.

Arrange the pears in the tart pan, peel side up, and then pour mixture so that it reaches the very top of the crust (depending on the size of your pears, you may have some custard leftover). Bake for 25 minutes at 350 degrees, or until filling is set and crust is slightly golden. Let cool completely before serving.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
35g
27%
Protein
5g
11%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
47mg
5%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
39µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
33mg
5%
Selenium, Se
6µg
11%
Sodium, Na
222mg
15%
Water
19g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.