Ingredients

• 1¼ cup all-purpose flour
• 3 tablespoons cold vegetable shortening
• 1 tablespoon sugar
• ½ teaspoon salt
• 5 tablespoons cold unsalted butter, cut into cube sized pieces
• 1½ cups walnuts
• 6 tablespoons unsalted butter, cut into cube sized pieces and at room temperature
• 1 cup powdered sugar
• 1 large egg
• ¼ teaspoon ground cinnamon
• A pinch of salt
• ½ cup granulated sugar
• 1 large firm pear (Bartlett or Bosc varieties are recommended for best results)
• ⅓ cup semisweet or milk chocolate chips

Instructions

To make the flaky pie crust:

1. Begin by preparing ¼ cup of ice-cold water and storing it in the fridge while you prepare other ingredients. In a food processor, combine the flour, cold vegetable shortening, 1 tablespoon of sugar, and ½ teaspoon of salt. Pulse these ingredients until they are just combined and resemble coarse crumbs. Next, add half of the cold, cubed unsalted butter to the mixture and pulse for approximately 30 seconds until the butter is incorporated into pea-sized pieces. Add the remaining cold butter and pulse again until the mixture forms a coarse meal-like consistency with some larger butter pieces still visible. Sprinkle about 2 tablespoons of the chilled ice-cold water over the mixture and pulse briefly until the dough starts to come together in large, shaggy clumps. If the dough still appears too dry, add a little more water (1 teaspoon at a time) and pulse sparingly until it just comes together. Avoid overmixing. Remove the dough from the processor, gently shape it into a flat disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least one hour. This crucial chilling step allows the gluten to relax, resulting in a tender and flaky crust. The dough can be prepared up to 3 days in advance; keep it refrigerated and let it sit at room temperature for 15-30 minutes before you plan to roll it out.
2. On a lightly floured surface, carefully roll out the chilled dough into a uniform 12-inch circle. Gently transfer and fit the rolled dough into a 9-inch round tart pan, pressing it firmly into the bottom and up the sides. Trim any excess dough from the edges using a sharp knife or by rolling a rolling pin over the top edge of the pan. Prick the bottom of the tart shell several times with a fork to prevent bubbling, then chill the prepared tart shell in the refrigerator for an additional 30 minutes. Meanwhile, preheat your oven to 350 degrees F (175 degrees C). Line the chilled crust with aluminum foil or parchment paper, then fill it with pie weights, dried beans, or even rice to weigh it down. Blind bake the crust for 15-20 minutes, or until the edges begin to turn a light golden color. Carefully remove the foil and pie weights, then continue baking for another 10-15 minutes, or until the crust is beautifully golden all over. Let the blind-baked crust cool completely on a wire rack before proceeding to the filling stage. This blind baking step is essential to ensure a crisp, non-soggy crust.

Prepare the delectable filling:

1. In a medium-sized saucepan, combine 2 cups of water and ½ cup of granulated sugar. Bring this mixture to a gentle simmer over medium heat, stirring continuously until all the sugar has completely dissolved and a clear syrup forms. Carefully add the peeled, cored, and uniformly sliced pear into the simmering syrup. Poach the pear slices until they become tender when gently pierced with the tip of a knife, a process that usually takes around 10 minutes, depending on the initial ripeness and firmness of your pear. Once tender, carefully drain the poached pears and spread them out onto several layers of paper towels to absorb any excess moisture. Allow them to cool completely before using. Poaching ensures the pears are perfectly soft and infused with subtle sweetness without releasing too much liquid into the tart.
2. While the poached pears are cooling, prepare the rich walnut paste. Line a baking sheet with aluminum foil or parchment paper and spread the 1½ cups of walnuts in a single, even layer. Toast the walnuts in your preheated oven (350°F / 175°C) for about 8-10 minutes, or until they are golden brown and wonderfully fragrant. It’s crucial to keep a close eye on them to prevent burning, as nuts can toast quickly. Once toasted, remove them from the oven and let them cool completely. In the bowl of a food processor, combine the cooled toasted walnuts, 1 cup of powdered sugar, 6 tablespoons of room temperature butter, 1 large egg, ¼ teaspoon of ground cinnamon, and a pinch of salt. Pulse these ingredients together until a smooth, thick, and uniform paste forms. You may need to stop and scrape down the sides of the bowl a few times to ensure everything is thoroughly combined.
3. Once both the blind-baked crust and your prepared fillings (poached pears and walnut paste) are completely cooled, it’s time for the final assembly of your tart. Spoon the rich walnut filling evenly into the cooled tart crust, spreading it all the way to the edges with an offset spatula or the back of a spoon. Arrange the tender poached pear slices artfully over the walnut filling in a decorative pattern, if desired. Finally, sprinkle the ⅓ cup of semisweet or milk chocolate chips evenly over the pears and walnut filling. Bake the assembled tart in the preheated oven (350°F / 175°C) for 35-40 minutes, or until the walnut filling is beautifully puffed and golden brown, and a toothpick inserted into the center comes out clean, indicating it is fully set. Let the pear walnut chocolate tart cool completely on a wire rack before attempting to slice and serve. Cooling allows the filling to firm up properly, ensuring clean, elegant slices. Serve this exquisite tart with a generous scoop of creamy vanilla ice cream for an extra touch of decadence, if desired.

Baker’s Notes & Tips for Success

• Cold Ingredients for a Flaky Crust: The golden rule for a truly flaky pie crust is to use very cold butter and shortening. Keeping the fats cold prevents them from fully incorporating into the flour, creating tiny pockets that release steam during baking, which results in those coveted flaky layers.
• Avoid Overworking the Dough: Be gentle with your dough! Overmixing or excessive handling develops the gluten in the flour, which will lead to a tough, rather than tender, crust. Pulse just enough until the dough barely comes together.
• Chilling is Your Friend: Don’t skip the chilling steps! Chilling the dough twice – once after mixing and again after forming it in the tart pan – is crucial. It allows the gluten to relax, prevents the crust from shrinking during baking, and ensures the fats remain cold, contributing to a wonderfully tender and flaky texture.
• Selecting the Right Pears: For this tart, choose firm pears like Bartlett, Bosc, or Anjou. These varieties hold their shape beautifully during the poaching and baking process, maintaining their elegant presentation.
• Toast Those Walnuts: This step is non-negotiable! Toasting the walnuts before making the paste significantly intensifies their nutty flavor and adds a wonderful depth and aroma to the entire tart.
• Patience is a Virtue: Allow the tart to cool completely on a wire rack before you attempt to slice it. This patience is rewarded, as it gives the filling ample time to set properly, ensuring neat, beautiful slices that hold their shape.

Delicious Variations to Explore

• Nut Swaps: Feel free to experiment with other nuts! Pecans or almonds can be used in place of walnuts, offering a slightly different, yet equally delicious, nutty profile to the tart.
• Spice It Up: Enhance the warmth and complexity of the walnut paste by adding an extra pinch of ground nutmeg, allspice, or cardamom. These spices pair wonderfully with pears and chocolate.
• Brighten with Citrus: A delicate grating of orange or lemon zest mixed into the walnut paste can introduce a beautiful, bright, and refreshing counterpoint to the richness of the tart.
• Caramel Indulgence: For an extra layer of decadence, drizzle a rich homemade or high-quality store-bought caramel sauce over each slice of the tart just before serving.
• Chocolate Intensity: If you’re a dark chocolate enthusiast, opt for dark chocolate chips or finely chopped bittersweet chocolate instead of semisweet or milk chocolate for a more intense and less sweet flavor.

Storage Instructions

To keep your Pear Walnut Chocolate Tart fresh, store any leftovers loosely covered at room temperature for up to 2 days. For longer preservation, it can be kept in the refrigerator for up to 4 days. If desired, you can gently rewarm individual slices in a low oven for a few minutes before serving, or simply enjoy it chilled for a delightful treat.