Pear-Walnut Chocolate Tart
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Vegetable Shortening (cold)1 cup
Granulated Sugar1.5 cups
Walnut1 cup
Sugar (confectioners')1 large
Egg1 tsp
Ground CinnamonDirections:
1
Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined
2
Add the butter and pulse until it is in pea-size pieces
3
Drizzle in 2 tablespoons cold water and pulse until the dough just comes together
4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk
5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight
6
(The dough can be frozen for up to 2 months; thaw at room temperature
7
) Roll out the dough into a 12-inch round on a lightly floured surface
8
Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side
9
Chill 30 minutes
10
Preheat the oven to 350 degrees F
11
Line the crust with foil and fill with pie weights or dried beans
12
Bake until golden around the edge, about 20 minutes
13
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes
14
Transfer to a rack and let cool completely
15
Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool
16
Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside
17
Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat
18
Peel the pear and cut into 3/4-inch chunks
19
Add to the saucepan and simmer until tender, 8 to 10 minutes
20
Drain, then spread the pear on paper towels and let cool completely
21
Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling
22
Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes
23
Transfer to a rack and let cool completely
24
Photograph by Johnny Miller