Ever want to bake something that looks and tastes like a show stopper? Here you are friends. This Chocolate, Pear and Whiskey Tart was the most loved dish at our dinner party and not terribly difficult to make. The only annoying part is that you need a specific fluted loose-bottom tart pan, or multiple smaller loose-bottom tart pans. Either way, I understand if this recipe just isn’t your thing. I’m not the best baker in the world and certainly, not the most enthusiastic. Regardless, this recipe will reward you in multiple ways if you decide to proceed.
I went on a hunt for Japanese Whiskey after I read an article about it in Bon Appetit. I ended up with a bottle of Nikka Whiskey which I found at Legacy Liquor Store in Olympic Village here in Vancouver. I spent a solid 30 minutes with the very help staff fine tuning the liquor list for our faux-Thanksgiving dinner. It was a fun little project since I’m not terribly exposed to much alcohol outside of wine and beer. Even then I’d still call myself a novice. To be clear, any whiskey, scotch or bourbon will work here. I actually think that bourbon might be the best choice for me. I’ll leave it with you as to whether or not you’d like to go rogue with the recipe.
Perfect for St. Patrick’s Day or any form of Irish celebration thanks to the whiskey, should no means be limited to that one day per year. The bitterness of the honeyed chocolate filling with the sweet caramelized pear and dreamy chocolate shortbread crust, it has all the ingredients for a dessert to remember.
I slightly adapted this recipe from Donna Hay Magazine, Issue 75.
Yields 6-9 slices
Bittersweet chocolate, caramelized pear, and chocolate shortbread crust come together for a memorable dessert.
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1/4 cup Dutch cocoa
- 1.5 cups plain all-purpose flour
- 1/2 cup icing sugar
- 1 cup chilled unsalted butter, chopped
- 1 egg, yolk and white separated
- 2 egg yolks, extra
- 1 tbsp ice water
- Chocolate, pear, and whiskey filling
- 1/4 cup brown sugar
- 25 g unsalted butter (1.5 tbsp)
- 3 firm bosc pears, cut into wedges or halves (with core removed)
- 60 g dark chocolate, chopped
- 25 g unsalted butter, extra (1.5 tbsp)
- 1/4 cup brown sugar
- 1/4 cup liquid honey
- 2 eggs
- 2 tbsp whiskey
- 1 tbsp cream (I used whipping, but table cream would be fine too)
- Place the cocoa, flour, icing sugar, and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and water and process until a dough forms. Bring the dough together and flatten between two sheets of non-stick parchment paper. Roll out to 3mm thick and refrigerate for 30 minutes. Remove dough from the paper and use it to line a 4.5" (11.5 cm) x 13" (34 cm) x 1" (3 cm) rectangular fluted loose-bottomed tart tin. Trim the edges with a small sharp knife and brush with the egg white. Refrigerate for 20 minutes or until firm.
- Heat a large non-stick frying pan over high heat. Add the brown sugar and butter and stir to combine. Add the pears and cook, turning occasionally, for 8-10 minutes or until caramelized. Set aside and allow to cool slightly.
- Preheat oven to 350° F. Place the chocolate and extra butter in a small saucepan over low heat and stir frequently until melted. Allow to cool slightly and place in a bowl with the extra brown sugar, honey, eggs, whiskey and cream - whisk to combine.
- Place the tart tin on a baking sheets and arrange the pears over the base. Pour the chocolate filling over the pears and bake for 25-30 minutes or until set. Refrigerate for 2-3 hours before serving.