Easter chocolate & pear tart



  • 125g (4½ oz) butter
  • 60g (2½ oz) caster sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 215g (7 oz) soft flour
  • 35g (1½ oz) cocoa
  • 1tsp cinnamon
  • Pinch salt
  • 750g (1lb 9oz) dark 70% chocolate, chopped
  • 280ml (10 fl oz) double cream
  • 100g (4oz) cold cubed butter
  • 120ml (4oz)  amaretto
  • 2 large ripe pears
  • 100g (4oz) caster sugar
  • 40ml (1½ fl oz) water
  • 1 Punnet of blackberries
  • 100g (4oz) hazelnuts, toasted



  1. Cream the butter, sugar and salt together in a food mixer
  2. Add the lightly whisked egg and vanilla extract  
  3. Sieve together the flour, cocoa and cinnamon then add, mixing slowly until a paste is just forming  
  4. Finish by hand into a ball shape, press into a disc, wrap in baking paper and rest in fridge for about 30 minutes
  5. Roll out to the thickness of a pound coin and line a 9’’ greased baking tin
  6. Prick holes in the pastry, line with paper and fill with baking weights or uncooked rice
  7. Rest again for 30 minutes before blind baking at 180°C for about 20 minutes, remove the paper and bake for a further 10 minutes until the pastry is cooked
  8. Leave to cool on a wire rack

Caramelised Pear:

  1. Add the caster sugar to a frying pan and heat gently until all the sugar turns to an amber caramel
  2. Add the pear chunks and cook over a low heat for 2-3 minutes
  3. Add the water and continue to cook till the pears are soft
  4. Pour into a shallow tray and leave to cool in the caramel

Chocolate Ganache:

  1. Chop the chocolate into small pieces and add to a bowl
  2. Bring the double cream to the boil in a small pan then pour over the chocolate mixing continuously
  3. Add the cubed butter and continue to mix until fully incorporated
  4. Add the amaretto and again mix through well
  5. Pour into the cooled tart case then fridge for 30 minutes until set  
  6. To finish, dot about the pieces of caramelised pear and blackberries and finally scatter over the chopped hazelnuts.


Preparation time: 120mins

Serves: 6

Nutrition: n/a



For extra indulgence serve with a scoop of vanilla ice cream!

  • Recipe courtesy of Aldi
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday