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Chocolate Pear & Whiskey Tart

CHOCOLATE, PEAR, AND WHISKEY TART

Bittersweet chocolate, caramelized pear, and chocolate shortbread crust come together for a memorable dessert.

Course Dessert
Cuisine Irish
Keyword 1 bowl cake recipe, baking with whiskey, chocolate tart recipe, chocolate whiskey tart, Irish dessert, st. patrick's day recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings 10 servings
Calories 471 kcal
Author Samantha

Ingredients

Chocolate Shortbread Crust Pastry:

  • 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

Chocolate, Pear, and Whiskey Filling:

  • 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

Instructions

Chocolate Shortbread Crust Pastry:

  1. 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.

  2. 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.

  3. Refrigerate for 20 minutes or until firm.

Chocolate, Pear, and Whiskey Filling:

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts
CHOCOLATE, PEAR, AND WHISKEY TART
Amount Per Serving
Calories 471 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 160mg53%
Sodium 35mg2%
Potassium 209mg6%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 30g33%
Protein 6g12%
Vitamin A 849IU17%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.