Dark Chocolate Square Tart with Pear Pallets & Gooseberries
A minimalist, elegant square tart featuring 70% dark chocolate and fresh pear accents.
If you are a fan of high-quality cocoa, this Dark Chocolate Square Tart is the ultimate indulgence. Using 70% dark chocolate ensures a rich, sophisticated flavor that isn't overly sweet. For more fruit-forward pastry inspiration, explore our Wild Berry Breton Shortbread or the stunning Hibiscus Poached Peach Flower.
What You'll Need
Pastry & Filling:
- 2 Rolls Shortbread Dough
- 140g Dark Chocolate (70% cocoa)
- 40cl Liquid Cream (35% fat)
- 55g Milk & 1 Whole Egg
Decor & Tools:
- 1 Fresh Pear & 1 Bunch Gooseberries
- 2 Square Frames (16x16cm)
- Small Round Cutters
Preparation Method
1. The "Blind Bake" Technique: Line your buttered square frames with the dough, pressing firmly into the corners. Chill for 30 minutes to prevent shrinkage. Bake at 160°C with weights for 10 minutes, then another 5 minutes without weights until it reaches a beautiful light caramel brown.
2. Velvety Ganache: Melt your chopped chocolate by pouring a boiling milk-cream mixture over it. Stir gently with a spatula (Maryse) to avoid air bubbles. Once smooth, whisk in the beaten egg—this is the secret to a ganache that sets perfectly. For a different cream technique, check out our Vanilla Pastry Cream Guide.
3. The Residual Heat Bake: Pour the ganache into the tart shells. Place in a 170°C oven, then immediately turn the oven off. Let them sit for 15 minutes. This gentle "catch" ensures a melt-in-your-mouth texture that is never rubbery.
4. Finishing Touches: Use small round cutters to create pear "pallets" from thick slices. Arrange them artistically on the cooled tart with a few gooseberries for a pop of tartness. Serve at room temperature to fully appreciate the chocolate's profile.
Master Your Pastry Skills:
- Technical Skill: Working with Breton Sablé
- Fruit Prep: Hibiscus Poaching Method
- Classic Base: Perfecting Puff Pastry