Forelle pear, chocolate, and pistachio tartlets

We are away.

In a place that feels so far from our everyday lives.

We are here with family, gearing up for a Thanksgiving feast, in which the menu has yet to be finalized. And this is all fine because we are comfortable – sitting around the fire telling stories.

I made these tartlets last week while my parents were still visiting. Miren had just woken up from a nap and my dad was holding her in his arms. “Aititegaz, aititegaz” he whispered (“you are with grandpa, you are with grandpa”).

The sweetest thing I have ever witnessed.

The tarts were delicious, especially because they took no time to make as I had leftover chocolate and hazelnut tart dough in the freezer. I tend to say that a lot here, don’t I? That I have leftover dough of this and scraps of that. But it is so true. While I am recipe testing, ingredients and scraps accumulate exponentially. A good problem to have, I suppose.

So if you are still thinking about Thanksgiving desserts and have not made up your mind yet, here is a recipe you could try. A light pear and pistachio custard baked in a chocolate and hazelnut tart crust.

And if you have all ready for the big dinner, what dessert are you preparing?

In any case, I wanted to wish you a happy Thanksgiving. Cook and eat lots, enjoy your company, and share.

Chocolate, Pear, and Pistachio Tarts

Makes six (4-inch) tartlets

Chocolate Hazelnut Crust

4 ounces (110 g) unsalted butter, room temperature
1/3 cup (70 g) natural cane sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1 egg
3/4 cup (105 g) superfine brown rice flour
1/4 cup (35 g) buckwheat flour
1/4 cup (25 g) hazelnut flour
3 tablespoons tapioca starch
3 tablespoons Dutch-process cocoa powder
1/4 teaspoon salt

In the bowl of a stand mixer, mix the butter, sugar, and vanilla seeds with the paddle attachment on medium speed until light, about 2 minutes. Add the egg and mix until combined.

In a small bowl, whisk together all the dry ingredients. Add them to the butter mixture and mix until the dough comes together. Turn it onto your work surface and form it into a disk. Wrap it in plastic wrap and chill for 1 hour.

Remove the dough from the refrigerator. Dust your work surface with a little bit of superfine brown rice flour. Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness. Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. If it cracks, pinch it back together.

Cut circles and fill the tart molds with the dough. Chill the dough for 20 minutes while preparing the filling.

Pear and Pistachio Filling

6 Forelle pears, peeled, cored and sliced
2 eggs
2 tablespoons good-quality honey
2 tablespoons pistachio meal
1/2 cup (125 ml) unsweetened coconut milk
Zest of 1 lemon, finely grated

Preheat oven to 375F (190C). Arrange the sliced pears over the chocolate crust.

In a bowl, whisk together the remaining ingredients and pour over the pears. Bake the tarts for 30-35 minutes until golden.


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64 Responses to “Forelle pear, chocolate, and pistachio tartlets”

  1. meesch says:

    hazelnut and pistachio sound amazing together! I can’t wait to try this = )

    -meesch
    http://www.aperfectkindofday.com

  2. Kristin says:

    These look lovely! And you photos are beautiful!

  3. Natashia says:

    Oh this looks like a great Christmas dessert – great for the Australian climate!

  4. Laura says:

    Those tartlets look delicious.

    I am making the apple tart with almond streusel I just posted on my blog, very traditional and delicious.

    Happy Thanksgiving to you and your family as well.

  5. Dzoli says:

    This is one fine looking tartlet.I am sure the taste is amazing:)

  6. Wonderful tartlets and gorgeous clicks!

    Cheers,

    Rosa

  7. tinajo says:

    Beautiful photos as always – and such deliciousness! :-)

  8. Sharon says:

    That tartlet looks so beautiful and the idea of chocolate, pear and pistachio sounds wonderful. I’m going to have to try it! I love reading your posts and looking at your beautiful photos – they’re so inspiring!

  9. How lovely — your photographs always transport me to a peaceful place,filled with the scent of just-ready food. What a wonderful tartlet — thank you for sharing!

  10. Have a wonderful time in Montana. We went hiking in Glacier once and it was spectacular. Your tart is so lovely. Happy Thanksgiving.

  11. I love the photo of your daughter and her leaf collection on the bench. My son is 5 and Madeline is 7. They are constantly doing the same thing. Your photo is just perfect.

  12. marypat says:

    The tart looks lovely, but I’m really in love with the child’s blue and white dress — like Delft china. Where is it from?

  13. So many wonderful flavors. I’m sure the pistachios go perfectly with the pears here. Love your Elephant ceramics. I didn’t manage to nab anythign in their sale. All sold out!!

  14. Brittany says:

    I am making a Rum Pumpkin Pie for dessert and the recipe is posted on my blog! I am also trying a Maple Buttermilk Tart. Mmmmm. That reminds me! I need to buy some fresh cream to top these with…Happy Turkey Day!
    http://www.brittanyspantry@hotmail.com

  15. Cerise says:

    Love the pictures :) I’ll have to try that recipe out sometime!

  16. Shelby says:

    Such beautiful photographs!!! The recipe sounds delicious… a refreshing alternative to all of the heavy pies this time of year :) Happy Thanksgiving!

  17. Lissy says:

    wooow! so amazing!

  18. Oh I could definitely go for a slice of that right now!

  19. Fuchur says:

    Oh my goodness, those pictures are simply fantastic! I just had dinner but somehow feel hungry again…

  20. Sue Cuevas says:

    Stunning pics, as always!
    Greetings from Spain!

  21. I’m going to have to make that tart. My mouth is watering ….. and as always, your photos are so lovely!! I finally got to see the shots from paris, it looks as though you guys had a lovely time.

  22. My sister just sent this recipe to me as she knows I love tarts and all things chocolate. It looks delicious! I am travelling on Thanksgiving so I’m just making a simple, easy-to-bring dessert: pumpkin fudge :)

  23. Kim Bee says:

    Oh my, is it too weird to just propose marriage right now? These are incredible. I love anything with pistachio. These are just so decadent and beautiful. I have to try these out.

  24. ChichaJo says:

    A happy Thanksgiving to you as well! I wish we had these tarts for dessert…

  25. Sounds like a great recipe for the kitchen table for this weeks Thanksgiving Dinner. Wonderful photos.

  26. Dena says:

    I love the story of your daughter and her grandfather. And the tarts look divine. Happy Thanksgiving. Safe travels.

  27. marla says:

    Stunning & Amazing :) Enjoy all of the special moments with your family. xo

  28. The tarts look delicious, look so delicate, as the image of your father and your daughter.
    Happy Thanksgiving.

  29. Delicious! I would love to know where you got the silverware and the floral fabric!! So so cute. Love your photography of food. Genius!

  30. Hola Aran:

    Brillante como siempre, y en programa de Robin Fuudd también.
    Destilando frescura.
    Llevo mas de un año sigiendote,aunque nunca he comentado, porque no tenia cuenta.
    Sigue haciéndonos disfrutar, tus fotos iluminan…
    Feliz día Acción de Gracias desde Euskadi.
    Musu Bat.

  31. Hola Aran:
    Este es el segundo comentario que escribo, el otro se fue volando.
    Te decía que feliz día de Acción de Gracias desde Euskadi.
    Musu bat.

  32. Hola Aran:
    Tercer intento, los otros dos comentarios salieron volando.
    Feliz dia de Acción de Gracias desde Euskadi.
    Musu Bat. FLORI

  33. Anonymous says:

    Beautiful. I am also interested in the patterned silverware–where did they come from?
    Thanks!

  34. Stunning photos, I love reading your blog for inspiration. The combination of flavours in this tart sounds incredible. Cant wait to try.
    What camera did you use to take these photos?

  35. I love the photos and this recipe sounds absolutely mouthwatering. A perfect dish for Thanksgiving!

  36. sam says:

    The colours in these photos are incredible! Just the lift I need on this cold grey dark morning here in Malmö, Sweden! Thank you!

  37. Que divertido!
    Hasta el tercer comentario no me di cuenta de que los comentarios no se publican seguido.
    Creía que se perdían, pero lo mejor es que en el tercero, aparece un murcielago que yo no escribí…
    Jaja…
    Musu bat.

  38. Sarah says:

    Oh how lovely! I made the Pumkin-Ginger cheesecake obligatoire and this year have made a french Pear tart!! I like this idea, and maybe would even consider using pistachios instead of almonds in my tart next time…. But I think a little ground up pistachio will garnish my tart for tonight!!

    Thanks for a great recipe!

  39. garlutti says:

    That gorgeous photo and desserts.’m VIGO SPAIN recets .. I like to share and learn from your new kitchen .. I invite you to share my blog .. greetings Marimi

  40. Maja says:

    So lovely photos!! I love this recipe :)

  41. Thank you all for sharing your dessert ideas. I hope everyone celebrating thanksgiving in the US had a great holiday. We did.

    For those asking about the spoons, I bought them
    in Paris at Printemps.

    Thank you!

  42. argone says:

    These tarts look so yummy !! great pics as always ! hugs

  43. chanel says:

    I love everything about this post…the color, not planning because you are enjoying your time by the fire (that’s what holidays are supposed to be about right?, the pear tart, your dad with his grandbaby. It’s all so precious.

    xo chanel
    http://bywayofney.blogspot.com/

  44. özge bayrak says:

    i really love the blog! colours, photography, energy, cakes, spoons, meels,drinks etc… sweet blog, thanks for sharing your energy and style.
    be blessed

  45. a. maren says:

    such a sweet story about grandpa! pretty sweet tarts too!

  46. Ellen says:

    Hazelnut, pears, chocolate and pistachios…four of my favourite flavours of all time. I can’t wait to try this!

  47. These are beautifully presented..the pears look so fresh and colourful!

    Enjoy your family time!

  48. This tart looks wonderful. A perfect holiday party treat for the weeks ahead. I hope you had a fantastic time with your family.

  49. Ilke says:

    I would like to try this crust definitely. And the skirt of Miren’s dress is adorable, I bet she looked very cute in the dress.

  50. kindsofhoney says:

    What a perfectly pretty little dessert!

  51. jen laceda says:

    Happy thanksgiving!!!…and YES! that image of grandpa and grandchild together IS the sweetest. I have 2 girls (and 1 boy on the way) and we are very fortunate to have a great support system in our family, just as you do! And I can confidently say that this is one of the reasons I LOVE to cook and bake (and blog)! Because my family inspires me!

  52. Happy Thanksgiving! I am in love with those cute red and white spoons, btw.

  53. Caitlin says:

    Really colorful pics – really liked the bench pic.

  54. This is the first time I visit your blog and I think it´s amazing. Your pictures are so beautiful and everything looks delicious. Will be back soon!

    Have a nice week!
    Anna

  55. Rebekah says:

    Hello! I love love love your blog. It’s so pretty and I love your pictures!
    Where did you get the spoons? They are adorable!

  56. Connie B says:

    Gorgeous photos! I bet the recipes are mouth watering… I think I’m going to try the pear tart :)

  57. OLGUIS says:

    you have a yummy cooking blog and the photos are really really nice.
    Regards
    olga.

  58. Amy Schleider says:

    In your opinion, would this tart hold for a couple of days refrigerated. My personal preference generally is serving a tart the day its made. However, I’m baking to transport to another location and need gluten free Christmas desserts. Please feel free to suggest any favorite tarts or cookies Thanks
    Amy

  59. zerrin says:

    The crust itself sounds so flavorful! I must definitely try it! And the pear filling looks amazing! Photos are stunning!

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