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    Chocolate, pear and hazelnut truffle tart

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    Chocolate, pear and hazelnut truffle tart

    A sumptuous tart, perfect for parties.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 50 minutes plus chilling
    • Total time: 1 hour 15 minutes plus chilling 60 minutes 15 minutes

    Serves: 10


    • For the filling:
    • 150g Cooks' Ingredients 75 per cent dark chocolate
    • 75g plain flour
    • 150g light brown muscovado sugar
    • 75g unsalted butter
    • 2 egg yolks, beaten
    • ½ tsp vanilla extract
    • 3 ripe pears, peeled, cored, halved and sliced lengthways
    • For the tart:
    • 300g blanched hazelnuts
    • 200g plain flour
    • 1 tbsp cocoa powder
    • 50g icing sugar
    • 125g unsalted butter, cut into cubes
    • 1 egg yolk


    1. Preheat the oven to 170c, gas mark 3. Toast the hazelnuts on a baking tray in the oven for about 5 minutes, until just golden brown. Leave to cool.
    2. Whiz 275g toasted hazelnuts in a food processor until finely ground but retaining some texture. Scoop out 225g ground hazelnuts and set aside for the filling.
    3. Add the flour, cocoa powder, icing sugar and a pinch of salt to the remaining 50g ground nuts in the processor and whiz, then add the butter and whiz again until it resembles fine breadcrumbs. Add the egg yolk and pulse until it just forms a dough. Take out and roll into a fat sausage, about 14cm long and 7cm diameter; chill for 30 minutes.
    4. Preheat the oven to 180c, gas mark 4. Slice the chilled dough into circles about 5mm thick, and lay the slices, overlapping slightly, over the base of a 25cm tart tin. Press down, pushing the dough into the base and up the sides to create an even crust. Trim the top edge and prick all over with a fork. Chill for 30 minutes, then line with greaseproof paper, fill with baking beans and bake for 10 minutes; remove the baking beans and cook for a further 10 minutes.
    5. To make the filling, whiz together the reserved ground hazelnuts with the chocolate until finely chopped. Add the flour and muscovado sugar, whiz briefly, then add the butter, beaten egg yolks and vanilla. Whiz to a smooth paste.
    6. Press the hazelnut filling evenly into the cooked pastry case. Lay the pears over the filling, pushing down slightly, then press the reserved 25g whole hazelnuts evenly over the surface. Bake for 20–25 minutes until the mixture is just firm to the touch. Cool on a wire rack before removing from the tin and serving.

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    Drinks recommendation

    The ultimate treat with any chocolate pudding, this is an intriguing sweet Southern French style with dark cherry fruit and a smooth feel.
    Domaine Pouderoux Vendange Tardive 2003/04 Maury, France (sweet) 50cl 45372 http://www.waitrosewine.com/230227749/Product.aspx


    Average user rating

    2 stars