Pear and chocolate frangipane tart

There are a lots of components to this dish but it is well worth the effort. You can mix it up by using your own favourite sweet pastry.

The original recipe from which I have adapted this for the Thermomix is in Will Torrent’s Pâtisserie at Home


pear and chocolate tart

  • Servings: 12
  • Difficulty: medium
  • Print



Pâte Sablée

200g unsalted butter

100g icing sugar

Pinch salt

Seeds from a vanilla bean

Finely grated zest of lemon

1 egg and 1 egg yolk

250g plain /all purpose flour

Chocolate hazelnut frangipane

50g good quality dark chocolate ( I used 70% callebaut chips)

100g unsalted butter

100g caster sugar

75g ground hazelnuts

25 g ground almonds

40g plain flour

4 eggs


Poached pears

6-8 pears ( if you want to used tinned pears you won’t need to poach them)

Poaching liquor:

750ml bottle of white wine

50ml Poire William liqueur or calvados

200g sugar

Juice and grated rind of a lemon

A vanilla pod split.


Pâte Sablée

Always try to make a pâte Sablée a in advance (it is VERY) crumbly so benefits from at least 3 hours in the fridge or ideally overnight. Roll out between cling film or remove the base from your flan tin and roll on that leaving an overhang to press up the sides of the pan.

Unlike a standard short pastry, you don’t want the butter straight from the fridge. Cream the butter, sugar and salt in a stand mixer. I used the Thermomix speed 4 until creamy.

Blend in the vanilla seeds and the lemon rind

Add the eggs followed by the flour.

Try not to overwork the mixture. Tip it out onto a pastry sheet before it is fully incorporated. If it looks too dry add small amounts of water. I find two whole large eggs is too much but two small eggs might well work. Better to adjust once you have added the flour.

Wrap in cling film and refrigerate for at least 2-3 hours or overnight.

Line one 22cm loose base flan tin or 4-6 individual tins (depending on size)

Pop back into fridge until needed

Poached pears

The poaching liquid makes a wonderful granita so I recommend you pour it into shallow containers and freeze. I served in martini glasses before the desert course. You could serve a smaller amount in a shot glass alongside the tart.

Peel and core the pears and put them into a saucepan. If you are using 4 you would be able to fit them into the TM bowl.

Add all the remaining ingredients and cover with a disc of baking paper.

Bring to boil and simmer for 20-30 minutes depending on how firm the pears are. Don’t allow to get too soft.

Remove from pan. Set aside and freeze liquid in shallow container if making a granita. Alternatively make an ice cream.

Chocolate frangipane

I suggest doubling the quantity given above. You won’t need this quantity for a shallow tart but it is a very versatile filling and you might want to freeze a second desert.

If using the Thermomix grind nuts sp 10 until fine and set aside

Soften butter in TM bowl at 50°

Melt chocolate in TM bowl at 50° sp 3 or in a microwave. Set aside

Beat the butter and sugar in a stand mixer or Thermomix

Add eggs

Fold in ground hazelnuts, almonds and flour .

If using the Thermomix all the ingredients can be added to the melted chocolate and mix well sp 3-4

To finish

50g flaked almonds

50g sieved apricot jam and 1 tbls water

Preheat oven to 180°C/350°F


Remove pastry shells from fridge

Spread the chocolate frangipane evenly on base

Halve the cooled pears and place evenly on top of frangipane

Sprinkle with flaked almonds if liked

Bake in preheated oven. 30 minutes for individual tartlets, 40-45 for large tart.

Remove from oven and brush with apricot glaze while still warm.

This works perfectly with a crème fraîche, chocolate sauce, ice cream ( but maybe not all of the above!)



7 Comments Add yours

  1. prior says:

    wow – looks/sounds decadent- and the opening photo – the slice like that – excellent shot

    Liked by 1 person

    1. vannillarock says:

      Thank you for those kind comments. It was indeed a bit decadent 🙂

      Liked by 1 person

      1. prior says:

        mmmmmm have a nice week

        Liked by 1 person

  2. Sarah Moore says:

    Pear and chocolate is such an underrated flavour combination. This looks delicious! x


    1. vannillarock says:

      Thank you sarah! Thank you too for following. I love to meet bloggers featuring interesting areas of a healthy lifestyle. You have a lovely blog 🙂


      1. Sarah Moore says:

        Thanks so much Anne 🙂 likewise!


i'd love to hear from you...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.