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!