Still looking for a fun Valentine’s treat to make for your honey? How about this super easy and incredibly decadent tart?
I recently received a giant box of gorgeous Bosc pears from Harry & David and they were screaming out to me to do something with them….again. I had made some gluten free chocolate brownies with caramelized pears a few days ago, which I will need to make again and share with you because they were in-cred-ible. So luscious. I wish I had one right now. Anyway, back to the pears. Harry & David added me to their fruit of the month club and I am loving it. Last month was Honey Bell mandarins….so juicy they come with a bib. Yes, really. Alright, I’m off track again. PEARS – Bosc pears to be exact and they needed to be used.
Start by peeling 2 pears and core with a melon baller. Bring Moscato wine and 1/2 vanilla bean to a boil and slip the pears in and poach for 20 to 25 minutes in the simmering vanilla wine. Remove and allow to cool.
To make the walnut crust I used walnut halves that I toasted briefly in the oven to bring out their sweet nuttiness. I then mixed them with gluten free all purpose flour, sugar and butter.
Pulse it in the food processor for a bit until it comes out like coarse meal. Bits of butter are a good thing.
Press in to a springform pan and up the sides about an inch or 2 with your fingers and bake for 15 minutes. Let the crust cool for 15 or 20 minutes. This gives you time to work with the chocolate ganache filling and the pears.
In a small saucepan add the dark chocolate and heavy cream. Warm over medium low heat. Don’t boil, just warm until the chocolate looks soft. Refrain from stirring until you’re certain that the chocolate is softened. Stir briskly until smooth.
Pour into the baked walnut crust. Slice the pears width-wise and carefully place them in the chocolate ganache. Cover loosely with plastic wrap and refrigerate for 1 hour or more if desired. Bring almost to room temperature before serving. Slice and devour!
A beautiful and easy dark chocolate pear tart nestled in a sweet and nutty walnut crust.
- 2/3 cup walnut halves, toasted for 5 minutes at 350 degrees F.
- 1 cup gluten free all purpose flour
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter, cold & cut into chunks
- pinch of kosher salt
- 2 Bosc pears, peeled, halved & cored
- 2 cups Moscato wine
- 1/2 vanilla bean, split
- 10 ounces dark chocolate, coarsely chopped (or semi-sweet)
- 1 cup heavy cream
- Add the toasted walnuts to a food processor and process just until fine. Over processing with result in walnut butter, so be careful. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until it resembles coarse meal, about 5 times.
- Pour the walnut mixture into a springform pan and press lightly into the bottom and up the sides by 2 inches. The mixture will be crumbly at first but will press into a crust.
- Bake at 350 for 15-20 minutes. Remove and allow to cool for 20 minutes on a wire rack. Remove outer ring and cool for 20 more minutes.
- Bring the Moscato and vanilla bean to a boil, slide in the pear halves and lower the temperature to medium low and cover. Simmer for 20-25 minutes, until the pears are fork tender. Remove to a bowl and allow to cool in the refrigerator for 20 minutes.
- Add the chocolate and cream to a small saucepan and set over medium low heat. Don't stir. Allow the chocolate to get soft and once it looks shiny and soft remove from the heat and stir briskly until smooth.
- Pour into the cooled walnut crust. Slice the pears width wise and place them into the ganache carefully so they don't sink. Repeat with remaining pear halves. Cover loosely with plastic wrap and chill for 1 hour. Bring slightly to room temperature before serving.