The ultimate wine & chocolate lovers dessert – you have to try this Wine Poached Pear & Chocolate Tart this season! 

Port Wine Poached Pear & Chocolate Tart

Remeber a few weeks ago when I made a promise that I wouldn’t forget about pears anymore when I wrote the post for this Chia Spiced Breakfast Quinoa with Bosc Pears? I made good on that promise, friends.

This is quite possibly the quintessential dessert for every wine and chocolate lover alike. It’s rich & sweet port wine, married with plump pears, pecans and chocolate all packaged together in a sweet and flaky crust. If you need a great crust recipe – here’s mine.

To be straight with you – I’m not a huge port fan. I had a sip the night J and I got engaged and I prefer to stick to a dry red. BUT, somewhere along the lines in this lifetime I KNOW I have heard of port and pears playing well together, so I decided to give it a go, and I bought the cheapest bottle I could find. I think this bottle below was like, $5.99, so no need to break the bank on a port purchase here.

I made the port “filling”, if you will, with spices and a bit of sugar, on the stovetop before pouring it over the pears, pecans, and chocolate in the tart shell. I just used a classic pastry crust recipe – again, here’s mine if you need one. Store-bought crust is fine if that’s your thing (although I swear I’m allergic to the stuff *wink* *wink*).

If you wanted to make this into a pie if you don’t have a tart pan you could do that, too. Your pie may be a little low on the filling, but it will be equally as delicious.

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

Pears

Port wine

Sugar

Tapioca starch

Cinnamon

Cloves

Allspice

Nutmeg

Chocolate chips

Pecans

Unbaked pastry crust – here’s my recipe (storebought pie dough or your favorite recipe works, too)

WHAT YOU’LL DO:

Roll out the pastry dough and place it into your tart pan.

Slice the pears. Arrange one layer of the pears in the bottom of the tart pan so that the bottom of the crust is no longer showing. Sprinkle the pecans and chocolate chips over the first layer of pears. Cover the pecans and chocolate with the remaining pears and place the tart into the fridge to chill while you make the port filling.

Preheat the oven to 375 degrees.

Place the port, sugar, tapioca starch, cinnamon, cloves, allspice, and nutmeg into a medium saucepan over medium heat. Whisk well. Bring the mixture to a boil, and reduce it to simmer, allowing it to thicken. Stir this often. When the mixture thickens, after about 8-10 minutes, remove the tart pan from the refrigerator.

Pour the port filling over the pears, and place the tart in the oven for 50-60 minutes. The tart is done when the crust is golden and the mixture is bubbling. Allow the tart to cool on a wire rack before popping it out of the tart pan and serving. If you want, drizzle the final product with a bit of melted chocolate for maximum enjoyment.

xoxx,

Miss AK

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Port Wine Poached Pear & Chocolate Tart

• Yield: 8 1x

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Ingredients

• 5 pears – peeled and sliced
• 2 cups port wine
• 1/2 cup sugar
• 2 Tablespoons tapioca starch
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 pinch nutmeg
• 1/3 cup chocolate chips
• 1/3 cup pecans
• 1 unbaked pastry crust – here’s my recipe (storebought pie dough or your favorite recipe works, too)

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Instructions

1. Roll out the pastry dough and place it into your tart pan.
2. Slice the pears. Arrange one layer of the pears in the bottom of the tart pan so that the bottom of the crust is no longer showing. Sprinkle the pecans and chocolate chips over the first layer of pears. Cover the pecans and chocolate with the remaining pears and place the tart into the fridge to chill while you make the port filling.
3. Preheat the oven to 375 degrees.
4. Place the port, sugar, tapioca starch, cinnamon, cloves, allspice, and nutmeg into a medium saucepan over medium heat. Whisk well. Bring the mixture to a boil, and reduce it to simmer, allowing it to thicken. Stir this often. When the mixture thickens, after about 8-10 minutes, remove the tart pan from the refrigerator.
5. Pour the port filling over the pears, and place the tart in the oven for 50-60 minutes. The tart is done when the crust is golden and the mixture is bubbling. Allow the tart to cool on a wire rack before popping it out of the tart pan and serving. If you want, drizzle the final product with a bit of melted chocolate for maximum enjoyment.