posted by Mandy 08-21-99 4:51 PM
Chocolate Hazelnut-Pear Tart
16 oz pear halves, well drained
3/4 cup sugar
1/2 cup butter, softened
2 tbs hazelnut-flavored liqueur
1/4 tsp salt (optional)
1 cup flour
1/2 cup ghirardelli sweet ground chocolate and cocoa
1/2 cup chopped hazelnuts
2 oz (1/2 baking bar) Ghirardelli bittersweet chocolate for garnish
Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan w/nonstick cooking spray, or lightly grease.
Pat the pear halves dry with paper towels. Cut each half into thirds lengthwise and set aside.
Cream the sugar and butter until light and fluffy. Beat the eggs, ligueur, and salt. In a separate bowl, combine the flour and ground chocolate. Add the dry ingredients to the egg mixture, mixing well. Stir in the nuts. Spread into the prepared pan. Arrange the pear slices in a circular pattern on top of the batter.
Bake 25 to 30 minutes, or until a tester comes out clean when inserted into the center of the tart. Cool tart on a wire rack. When the tart is partly cooled, run a knife around it's edge and remove it from the pan. Allow the tart to cool completely.
Melt the bittersweet chocolate in a double boiler over hot, but not boiling water. Stir the chocolate until smooth. Using a spoon or pastry bag, drizzle the melted chocolate over the cooled tart.
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