Pear and chocolate pie is one of my latest dessert: I was really intrigued by the match up of pears and dark chocolate.
A friend of mine suggested me to try something using pears and I thought making a “crostata” (tart with a shortcrust pastry base) would be a really nice idea!

Doses for a 10 inch diameter pie baking mold

Ingredients for the shortcrust pastry:

  • 3.5 ounce sugar
  • 3.5 ounce butter
  • 10 ounce flour
  • 2 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract

Ingredients for the filling:

  • 5.5 ounce dark chocolate
  • 200ml fresh cream
  • 1 egg
  • 14 ounces pears
  • 2 ounces brown sugar
  • 2 ounces confectioners sugar

Instructions for the dough:

  • Put the flour in a bowl, together with the sugar, the butter (cut in small slices), the eggs, the baking powder and the vanilla extract
  • Mix with your fingertips until you get a compact dough ball
  • wrap the ball up with cling film and let it rest in the fridge for 1 hour

for the filling:

  • Melt the dark chocolate (bain-marie it or if you can’t just microwave adding a little water)
  • pour the melted chocolate in a bowl, add the egg, sugar and whisk until you get a smooth cream


  • spread the dough on a floured dough
  • use a rolling pin to make it thinner (a quarter inch thick)
  • carefully spread a pie mold in butter
  • thoroughly cover the mold with the dough
  • gently make some hole onto the base with a fork
  • pour the chocolate cream on the shortcrust base
  • unpeel and slice the pears
  • place them evenly on the cream
  • sprinkle the tart with the confectioner sugar
  • pre-heat oven at 180°C
  • bake for 30 minutes
  • remove and let it rest 10-15 minutes before serving