• Prep Time
    120 Mins
  • Cook Time
    0 Mins
  • Total Time
    120 Mins
  • The base number of servings for this recipe is 6
    OK

    Pear, Chocolate, and Pistachio Tartlets

    During autumn, desserts aren't just of the pumpkin family. Try pear instead! Aran Goyoaga's take on fall dessert is a light pear and pistachio custard baked in a chocolate and hazelnut tart crust. We dare you eat just one!

     

     

    Aran Goyoaga is a culinary-school graduate and a full-time food writer, stylist, and photographer. Her award-winning blog, Canelle et Vanille, receives millions of visits a year. Born and raised in the Basque region of Spain, she now lives in Jupiter, Florida, with her husband and two children.

     

     


    Ingredients
    For the Chocolate Hazelnut Crust
    4
    ounces
    unsalted butter, room temperature
    1/3
    cup
    natural cane sugar
    1/2
    vanilla bean, split lengthwise and seeds scraped
    1
    egg
    3/4
    cup
    superfine brown rice flour
    1/4
    cup
    buckwheat flour
    1/4
    cup
    hazelnut flour
    3
    tablespoons
    tapioca starch
    3
    tablespoons
    Dutch-process cocoa powder
    1/4
    teaspoon
    salt
    For the Pear and Pistachio Filling
    6
    Forelle pears, peeled, cored, and sliced
    2
    eggs
    2
    tablespoons
    good quality honey
    2
    tablespoons
    pistachio meal
    1/2
    cup
    unsweetened coconut milk
    *
    Zest of 1 lemon, finely grated
    Directions
    In the bowl of a stand mixer, mix the butter, sugar, and vanilla seeds with the paddle attachment on medium speed until light, about 2 minutes. Add the egg and mix until combined.
    In a small bowl, whisk together all the dry ingredients.
    Add them to the butter mixture and mix until the dough comes together.
    Turn it onto your work surface and form it into a disk.
    Wrap it in plastic wrap and chill for 1 hour.
    Remove the dough from the refrigerator. Dust your work surface with a little bit of superfine brown rice flour.
    Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness.
    Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. If it cracks, pinch it back together.
    Cut circles and fill the tart molds with the dough.
    Chill the dough for 20 minutes while preparing the filling.
    Preheat oven to 375F.
    Arrange the sliced pears over the chocolate crust.
    In a bowl, whisk together the remaining ingredients and pour over the pears.
    Bake the tarts for 30-35 minutes until golden.

    The base number of servings for this recipe is 6
    OK

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