Bittersweet Chocolate ‘n Pear Pie
Pears are a sweet fruit which combine nicely with bittersweet chocolate, as this recipe proves. When topped with whipped cream you create a delectable layer of flavors; first the cream, then sweet pears, and finally bittersweet chocolate.
Total time: 4 hours 30 minutes
Makes: one 10-inch (26 cm) pie. Serves 12.
For tart pastry:
- 2 1/2 cups (300 gr) all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup (150 gr) unsalted butter at room temperature
- 1 egg
- 3 tablespoons water
- 2 pears
- 6 tablespoons sugar
- 20 ounces (600 gr) dark chocolate
- 1/2 cup (130 gr) sour cream
- 1/2 cup (130 gr) heavy whipping cream
- 1/4 cup (60 gr) butter
- 4 tablespoons chopped almonds
- 2 tablespoons powdered sugar
For tart pastry:
- In your food processor, mix butter and dry ingredients (flour and salt) together until it resembles a fine meal.
- Add the egg and water, then pulse until the mixture comes together.
- Press into a 10 inch tart pan, cover with plastic wrap. Place in the fridge 30 to 60 minutes.
- Preheat oven to 400°F (205°C).
- Blind bake the tart pastry: cover with baking parchment and add in pie weights or plenty of dried beans. Bake for 8 minutes then remove pie weights. Bake for another 3-5 minutes until tart bottom is dry and light brown in color.
- Set tart pan on cooling rack and start working on the filling.
- Peel the pears, slice in half and remove seeds.
- Boil pear halves in sweetened water (3 tablespoons sugar per cup water) for 8 minutes.
- Using a small sauce pan, melt the chocolate over low heat, stirring frequently.
- Stir in sour cream. Then stir in butter and heavy cream. Combine with chopped almonds.
- Pour chocolate cream into the tart pastry and level it.
- Place pear halves on top and gently press down into filling.
- Allow to cool at least 4 hours at room temperature.
- Slice into 12 pieces and serve with whipped cream or ice cream.