As a seasoned baker with years of perfecting French-inspired pastries, I've long championed the harmonious pairing of chocolate and pear. Adding almond frangipane elevates this duo to sublime heights—far beyond ordinary tarts. This afternoon, I savored a masterful pear chocolate tart enriched with creamy almond frangipane that left me enchanted.
Unlike typical Bourdaloue tarts merely topped with slivered almonds, this version features a luxurious frangipane cream for superior flavor and texture. To recreate this Parisian-inspired delight at home, gather your ingredients:
Begin by unrolling your pre-rolled dough into a pie pan. Melt the dark chocolate and spread it evenly over the base for a rich foundation.
In a bowl, whisk 2 eggs. In a saucepan, melt the butter, then stir in ground almonds and sugar. Incorporate the whisked eggs, beating vigorously until smooth. Pour this frangipane mixture over the chocolate layer.
Halve the pears and arrange them cut-side down on top, or slice into fans for a classic presentation—larger slices work beautifully here.
Bake in a preheated oven at 180°C for about 30 minutes, until golden and set.
Allow to cool before slicing. The intense dark chocolate melds perfectly with the sweet almond-pear frangipane, creating an unforgettable treat—especially for chocolate lovers like myself.
Photo credit: © Flickr Frabisa / Frédéric S
