Pear and Chocolate Chip Tart (inspired by Julia Child’s)

After making a pear, rocket and parmesan salad, I had a few extra pears lying around in the fridge. It was a great coincidence that one of my coworkers brought in two tarts to celebrate his birthday – one apple and one pear. I loved the pear tart so much that I took the opportunity to use up the extra pears and learn how to make the tart myself.

How to make a Pear and Chocolate Chip Tart

After searching the internet for a good recipe, I settled on this version of Julia Child’s tart, although less elaborate since I didn’t leave the tails. I also added some chocolate chips, perhaps too many… but with the pear filling… Exquisite!!

Here is the recipe:

Pear and Chocolate Chip Tart (inspired by Julia Child’s)

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Serves: 6 Time: 1 h Difficulty: Easy

Ingredients

• 1 sweet shortcrust pastry
• 3 large pears, peeled, halved and pitted
• 3/4 cup or 100 g of chocolate chips
For the pear syrup:
• 3 and 1/2 cups or 800 ml water
• 1 and 1/2 cups or 300 g sugar
• 1 tablespoon of pure vanilla extract or 1 vanilla pod, halved lengthwise
• Juice of 1 small lemon
• Lemon zest
For the filling:
• 1/2 cup or 125 ml of pear syrup
• 1 cup or 250 ml of heavy cream
• 2 large eggs
• 2 tablespoons sugar
• 2 tablespoons flour

Directions

1. In a medium saucepan over medium heat, heat the water.
2. Add the sugar, vanilla, lemon juice and lemon zest and stir well until the sugar dissolves.
3. Submerge the halved pears in the syrup and bring to a boil.
4. Cook the pears for 15 to 20 minutes, until tender.
5. Turn off the heat and let the pears rest in the syrup for about half an hour.
6. While the pears are cooling, roll out the shortcrust pastry in a 24 cm/9,5 in diameter pan.
7. Poke holes all over the pastry with a fork. Place a sheet of baking paper inside and fill with beans or baking balls.
8. Bake the pastry alone in a preheated oven at 175 ºC/350 ºF, in the middle, with both heating elements, for about 15-20 minutes, until it starts to brown.
9. Once the pears have rested in the syrup, mix the flour and tablespoons of sugar in a bowl.
10. Gradually add and stir in 1/2 cup or 125 ml of pear syrup.
11. Also gradually add the cream and beaten eggs, always stirring.
12. Mix everything well and reserve.
13. Once the shortcrust pastry has been baked, remove the beans or baking balls and the baking paper.
14. Then, place the pears evenly inside the tart, with the inside facing the bottom.
15. Pour the cream mixture over the pan, making sure to cover all the pears evenly.
16. Distribute the chocolate chips over the areas where the cream is.
17. Bake everything at 175 ºC/350 ºF for about 30-35 minutes.
18. Once baked, let it cool and then refrigerate for at least one hour before eating.
19. And that’s it. Enjoy!

Hints, Tips, and Tricks

• You can add the same glaze as the custart tart ^[1] (follow the link for the recipe), once the tart is cool and before refrigerating. This will create a shiny surface.

 

Categories: chocolate ^[2] pera ^[3] postres ^[4] recipe ^[5] tarta ^[6]

Tags: chocolate ^[7] pera ^[8] postres ^[9] tarta ^[10]

Now you know how to make a Pear and Chocolate Chip Tart

A tart that I recommend you try. I love the custard filling made with the syrup from cooking the pears. It’s exquisite!

See you next recipe!