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Chocolate Pear Tartlets

Chocolate custard tartlets with a simple date-nut crust and fresh pear topping. These cute desserts would be great for Thanksgiving, Christmas or any holiday party!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 tartlets or one full tart

Ingredients
  

for the crust:

  • 1 1/2 cups walnuts
  • 6 medjool dates, remove seeds and roughly chop

for the chocolate pear tart filling:

  • 1 pear, sliced thin vertically
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cinnamon
  • 1 teaspoon dark brown sugar
  • 1 tablespoon lemon juice
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup + 2 tablespoons whole milk
  • 1 teaspoon almond extract
  • ΒΌ teaspoon kosher salt
  • 1 large egg + 1 large egg yolk
  • 3 tablespoons granulated white sugar
  • 3 tablespoons all purpose flour, or gluten free flour
  • 2 tablespoons unsweetened cocoa powder

Instructions
 

for the crust:

  • Preheat oven to 350 degrees. Place walnuts and chopped dates in food processor and process until finely ground. Press the dough into tartlet pans or 1 regular sized tart pan. Place tartlet pans on a cookie sheet and bake in the oven for 10 minutes. Remove and let cool.
  • Toss the pear slices in a bowl with the cinnamon and lemon juice. Set aside.
  • Combine the butter and chocolate in a small saucepan over low heat, stirring until completely melted. Stir in the milk, almond, and salt. Set aside.
  • Combine the egg, egg yolk, sugar, flour, and cocoa powder in the food processor or mixer bowl and process for 2 minutes. Pour in the milk and chocolate mixture and continue to process until smooth and completely incorporated.
  • Pour mixture so that it reaches the top of the crust then arrange sliced pears on top (depending on the size of your pears, you may have some custard leftover). Bake for 25 minutes at 350 degrees, or until filling is set and crust is slightly golden. Let cool completely before serving.

Notes

These tarts are nearly gluten free, with just a few tablespoons of flour in the custard which could easily be substituted for gluten free flour.