Chocolate pear tart with meringue
Jump to Recipe Print RecipeCrunchy chocolate shortcrust pastry with fruity pear filling
and flambéed meringue – a real dream !
Why you should make this tart:
- simple preparation
- perfect for dessert, breakfast and together with your afternoon coffee
- ingredients that you already have at home
- super delicious and juicy
- impresses all your guests
- can be made also with other fruits such as berries, apples,… instead of pears
Flambéed meringue
The chocolate pear cake is covered with an airy meringue cap made of whipped egg white and sugar. To make this meringue slightly crispy on the outside, it is flambéed with a small cooking torch also called bunsen burner. This gives the cake even more flavors and also makes it look irresistible!
If you don’t have a cooking torch at home, I have linked one here that is easy to use, not dangerous in any way and makes you feel like a professional chef! You can also use this device to conjure up other great dishes such as: crème brulée!
Here you can see a short video where I flambéed my cake cap:
Recipes, where you also need a cooking torch:
If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.
Chocolate pear tart with meringue
Equipment
- cooking torch / bunsen burner to flambè
Ingredients
Chocolate shortcrust
- 125 g butter room temperature
- 100 g sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 10 ml rum
- 220 g flour
- 30 g cocoa powder unsweetened
Pear filling
- 5 big pears peeled and cut into small slices
- 1 package vanilla sugar
- 20 g sugar
- 50 g breadcrumbs
- 5 cloves
- 2 tsp cinnamon
- 1 tsp ginger powder or fresh ginger
Meringue
- 100 g sugar
- 50 g water
- 3 egg whites
- salt and lemon juice
Instructions
- For the short pastry, mix the butter with sugar, eggs and flavours, then add flour and cocoa powder and knead quickly to a dough. In some cling film leave the dough to rest for 30 minutes in the refrigerator.
- Preheat the oven to 180 degrees Celsius or 360 degrees Fahrenheit.
- For the filling, mix all the ingredients together so that the pears absorb all the flavours well. If you want the pear filling very soft and completely cooked, you can sauté the pears for 5 minutes in a pan with some water or juice. If you skip this step, the pears will still be juicy after baking, but they are still slightly crunchy on the inside.
- Carefully roll out the shortcrust pastry into a circle slightly larger than your baking tin and place the pastry in the greased baking tin, pressing it out if necessary. Add the pear filling and bake the cake in the oven for 30 – 35 minutes.
- Meanwhile, you can boil the sugar with the water for the meringue until the sugar has dissolved. Attention: very hot!
- Beat the egg whites with salt and some lemon juice, then slowly add the sugar water. Keep beating until the egg whites are stiff.
- Pour the meringue onto the cooled cake using a piping bag and carefully flambé it with a cooking torch / bunsen burner.
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