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Chocolate and pear tart recipe


Chocolate Pear Tart by the Christchurch Casino’s Executive Chef Richard Hingston


1 x flan ring (approx 20cm) round lined and baked blind with sweet pastry.

250gm quality dark chocolate

80gm crème fraiche

2 x 450gm tins of pear halves or preserved pears

300gm crème fraiche

2 eggs

1tsp vanilla essence

50ml or a good splash of brandy/Armagnac or calvados or your choice of alcohol


Step 1:

Melt the chocolate over a bain marie then add the crème fraiche, stir until smooth.

Place the mixture into the bottom of the flan case, already blind baked, and spread out evenly.

Step 2:

Drain the pears and keep the juice separate.

Slice the pears into quarters or sixths, depending on the size, and arrange on top of the chocolate.

Step 3:



Mix crème fraiche, eggs, vanilla essence and alcohol together until smooth.

Pour the mix on top of the pears and spread evenly.

Bake in an oven at 180 deg C for 12 to 15 min

Allow to cool to room temperature, then cut and serve with fresh, soft-whipped Chantilly cream and/or ice cream.