Tuscan Dark Chocolate Fruit Tart

This delicious Tuscan chocolate fruit tart is so easy and simple to prepare. I really love the combination of dark chocolate and juicy fruits –so rich and flawless treat! Plus, it’s Italian! Try it:

Tuscan Dark Chocolate Fruit Tart
Servings 6


  • 380 grams’ sweet pastry
  • 3 ½ tablespoons caster sugar
  • 3 Bartlett pears/Williams pears, peeled and quartered
  • 350 ml heavy cream
  • 200 grams’ high-quality dark chocolate (70%)
  • 35 grams unsalted butter


  • Preheat your oven to 375°F/190°C/Gas Mark 5. Using flour to dust, make a rectangular shape by rolling out the crust pastry under 1 cm thick.
  • Apply on a flat baking tray; using your thumb and forefinger pinch the pastry around the edge to make some kind of lip.
  • Next, after removing the core, slice every pear ¼ into three.
  • Sprinkle with ½ the caster sugar and allow to sit for one minute before scattering them on top of the pastry.
  • Place in the oven and bake for about 16-18 minutes, or just until golden.
  • In the meantime, in a saucepan, heat the heavy cream until almost boiling. Then, remove and allow to rest for 1 minute before applying the chocolate.
  • Stir in the chocolate until smooth and melted; apply the butter and the remaining sugar.
  • Gently pour in the center, over the pears (trying not to allow the chocolate go over the edges). Let it cool for 5 minutes then refrigerate for 20 minutes.
  • Slice and serve.


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