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Chocolate and Pear Crostata

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An elegant and impressive Chocolate and Pear Crostata with a silky smooth filling of finely ground walnuts and dark chocolate. As a bonus it’s remarkably easy to put together.

Chocolate and Pear Crostata

This recipe was originally published October 1, 2015 and republished August 29, 2018 with updated content and photos.

Although it has been a couple of years since my dad passed away, his pear tree continues to flourish. A constant and wonderful reminder of how he passionately tended and nurtured his garden.

It lays mostly dormant right now except for this one majestic pear tree. This lone pear tree bears more fruit than we can possibly consume. Although, I must say the squirrels are certainly giving us a run for our money!

Its branches are now weighed down heavily and bursting with delectable fruits while some are strewn all over the ground, blanketed in green and gold.

These ripened sweet fruits are just about ready to be plucked off and sink ones teeth into. But since I have so many…well why not bake with them! Right?

Short crust dough

What is a Crostata?

A crostata is essentially a rustic baked tart with a short crust pastry base. Its basically free-form and in my opinion far easier to make then a 2 crust pie.

This crostata is so outrageously good, it will take a lot of restraint not to devour the whole tart. It is made with a pastry crust much like shortbread and with a silky rich chocolate filling.

Part of the appeal of this crostata are the juicy pear halves which are sliced and nestled over the chocolate filling. They provide such an elegant appearance and are sure to garner many compliments.

But really, feel free here to add your own artistic flare and fan out the slices which ever way you wish!

Tart dough with chocolate walnut filling

Chocolate tart with ripe pears

Although you may use a mixer to make the pastry dough, I much prefer using my food processor. The dough comes together with such ease rendering it soft and pliable and making it very easy to pat down both over and around the tart tin.

Freshly baked chocolate pear crostata

I tried this crostata once using almonds and another time using walnuts. I must say, my husband and I both prefer the walnuts, but they are easily interchangeable. Whichever nuts you choose, this recipe is a real keeper!

Chocolate tart topped with sliced pears

As with all fabulous desserts, do savour every single bite accompanied by a very good espresso of course!

Chocolate tart with ripe pears
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Chocolate and Pear Crostata

Chocolate and Pear Crostata with a silky smooth filling of finely ground walnuts and dark chocolate makes a rustic, elegant dessert.
Course Dessert
Cuisine Italian
Keyword Chocolate Pear Crostata Recipe
Servings 8
Author Marisa

Ingredients

For the Pastry

  • 3/4 cup or 12 tablespoons butter cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 cups all purpose flour

For the Chocolate Filling

  • 14 tablespoons butter cubed
  • 1 cup granulated sugar
  • 3 large eggs beaten
  • 1 1/3 cups walnuts, lightly toasted finely ground
  • 2 tablespoons all purpose flour
  • 3 1/2 ounces dark chocolate or semi-sweet chocolate, melted I used 70% dark chocolate
  • 4 ripe firm pears
  • powdered sugar for dusting
  • 9 inch round tart tin with removable base

Instructions

Making the Pastry

  • Place the butter and sugar together in a food processor and blend until smooth.
  • Add in the egg yolk and blend again until it is thoroughly mixed.
  • Next, add in the flour and pulse intermittently until the dough is smooth and not sticky.
  • Divide the dough in half and freeze one half for later use. A half portion of this dough is enough to line a 9 inch baking tin. 
  • Line the greased tart tin with the dough by patting it down in the tart tin while spreading it out with your fingers.
  • Chill for at least 30 minutes.

For the Filling

  • Beat together the butter with the sugar until light and fluffy.
  • Add in the eggs, ground walnuts, flour and beat until smooth.
  • Stir in the melted chocolate.
  • Spoon the mixture over the pastry and smooth it gently with a pastry knife.
  • Peel the pears and cut them in half length-wise.
  • Remove the cores and slice each half length-wise into thin slices.
  • While keeping each of the sliced halves together, place them over the chocolate filling. (As seen in the photo)
    Tart dough with chocolate walnut filling
  • Bake in a preheated oven at 350 degrees F, for about 45 minutes or until the walnut mixture is firm and the pastry is golden brown.
  • Transfer to a wire rack to cool then dust with powdered sugar just before serving.

Notes

You will only need half of the pastry dough to make a 9 inch crostata. The remaining half can be frozen for later use. However, if your tart tin is 10 inches round do use the whole amount of pastry dough. I've done so successfully without changing the amount of filling.
Recipe is adapted from a favourite cookbook, Cafe Italia Cookbook and only switching almonds for the walnuts as a personal preference. 
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

 

Reader Interactions

Comments

  8. carmie

    October 1, 2015 at 12:50 pm

    Marisa looks so inviting, could eat it through an ipad beautiful arrangement. The best recipes in town!!!!!! God bless your talent and will to share these precious delicious recipes!!!!!!!!!tku xoxoxo

    Reply

  14. Lynz Real Cooking

    October 4, 2015 at 3:49 pm

    Pears off of Dad’s tree, can’t get fresher than that. This picture is so gorgeous and amazing! I can’t imagine what it must taste like! Yumm Marisa, please do come over for a cup of coffee and bring me a piece… or two!!!

    Reply

  21. annika

    August 29, 2018 at 10:13 pm

    What a beautiful keepsake from your father Marisa. There is a plant that will keep the squirrels away, it is called rue and you can find it at marché Jean Talon. We learnt about it the hard way after losing just about every pear to a very hungry squirrel. We haven’t got many pears to harvest this year as our trees are bi-annual but we’ll have something to look forward to next year… though I may not be able to wait til then to make this tart! It looks amazing, as are the photos!

    Reply

    • Marisa

      August 29, 2018 at 10:34 pm

      I’ve never heard of this rue plant that keeps squirrels away and I’m sure my dad would have loved to have known this for sure. His escapades regarding those squirrels where quite hilarious and never a dull moment in his garden! I hope your tree is very fruitful and whatever you make I’m sure will be delicious! Thank you my dear!

      Reply

      • annika

        August 29, 2018 at 10:46 pm

        Haha.. I can imagine as we had some fun escapades ourselves until we gave up and just let her have all the pears! You can probably find rue discounted at the moment, plant it (maybe two is better than one) in the garden close to the trees, with some protection, they will survive the winter and you’ll be all set for next summer’s harvest!

  23. Ciao Chow Linda

    September 2, 2018 at 4:01 pm

    Now that is one delicious crostata. I’d love to try this – a reverse twist on a pear tart I make with a chocolate crust and almond frangipane filling. How lucky you are to have a father supplying you with fresh pears!

    Reply

    • Marisa

      September 3, 2018 at 8:12 pm

      That chocolate crust and almond frangipane filling sounds amazing Linda! We look forward every year for these juicy pears and this crostata is the first dessert I bake with them and always turns out beautifully! Hope you get to try it Linda, it’s a keeper for sure!

      Reply

    • Marisa

      September 5, 2018 at 8:21 am

      Thank you Jessica! It truly is as delicious as it looks with wonderful flavours. With a rustic elegance it makes a lovely dessert for any special occasion!

      Reply

  26. crumbtopbaking

    September 6, 2018 at 9:05 pm

    When you shared a photo of this crostata on Instagram, I just fell in love with the styling! The photos look amazing and the cake sounds delightful! A slice with a cup of tea would be perfect right now!

    Reply

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