Chocolate, caramelized pear, and chocolate shortbread crust come together for a memorable dessert in this Chocolate Whiskey Tart. It’s the perfect St. Patrick’s Day dessert!
Ever want to bake something that looks and tastes like a show stopper? Here you are friends. This Chocolate Whiskey Tart with Pear 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, that being said, this recipe will reward you in multiple ways if you decide to proceed.
Perfect for St. Patrick’s Day dessert 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.
These Chocolate Pots de Creme with Whiskey and Caramelized Pears are also incredible for a St. Patty’s Day celebration.
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 too 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’ll leave it with you as to whether or not you’d like to go rogue with the recipe.
Bittersweet chocolate, caramelized pear, and chocolate shortbread crust come together for a memorable dessert.
- 1/4 cup Dutch cocoa
- 1 1/2 cups all-purpose flour
- 1/2 cup icing (confectioner's) sugar
- 1 cup unsalted butter chilled and cubbed
- 1 large egg yolk and white separated
- 2 large egg yolks
- 1 tbsp ice water
- 1/4 cup brown sugar
- 1 1/2 tbsp unsalted butter
- 3 medium Bosc pears firm, cut into wedges or halves (with core removed)
- 60 grams dark chocolate chopped
- 1 1/2 tbsp unsalted butter in addition to above
- 1/4 cup brown sugar in addition to above
- 1/4 cup liquid honey
- 2 large eggs
- 2 tbsp whiskey
- 1 tbsp heavy cream such as liquid whipping cream
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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.
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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.
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Refrigerate for 20 minutes or until firm.
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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.
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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.
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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.
I slightly adapted this recipe from Donna Hay Magazine, Issue 75 to make it a little easier to come together and simply the ingredient list to make it more accessible for those of us who aren’t massive bakers.
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