For an indulgent, restaurant-quality dessert, this dark chocolate torte with cripsy pears pulls out all the stops

Dark chocolate torte with crispy pears.

So easy to make this dark chocolate torte with crispy pears is a pure delight to finish off a fireside al fresco supper menu.

We love the buckwheat base – it has a wonderful nuttiness and a wicked crunch. It will also keep in the fridge if you want to get ahead.

This dessert balances rustic ingredients with patisserie finesse for a decadent highlight to year-round entertaining.

Ingredients

• Serves 6-8
• For the pastry
  • 5.3 oz spelt flour
  • 2.6 oz buckwheat flour
  • 1.8 oz pecans
  • 1.8 oz pistachio nuts
  • 1 egg yolk
  • 2.4 fl oz rapeseed oil
  • 6-8 tbsp ice-cold water
• For the filling
  • 10.1 fl oz double cream
  • 2 tbsp golden caster sugar
  • Large pitch fine sea salt, plus extra to serve
  • 3.5 oz unsalted butter, softened
  • 10.6 oz 70 percent dark chocolate, chopped into very small pieces
  • 2.4 fl oz while milk
• For the crispy pears
  • 2 pears
  • 1.8 oz butter

The Homes & Gardens method

(Image credit: Future)

1. For the pastry, mix both flours together in a large bowl.
2. Blitz the pecans and pistachios in a food processor until roughly chopped.
3. Add the flours, egg yolk, oil and ice water and pulse until the pastry comes together; you may not need to use all the water, so add it gradually.
4. Tip the pastry onto a lightly floured surface and form into a ball. Wrap in plastic wrap and chill for 30 minutes.
5. Preheat the oven to 350°F, gas mark 4 and grease a 9.5 inch tart tin.
6. Roll out the pastry and use to line the tin. Cover with baking paper fill with baking beans and blind bake for 15 minutes.
7. Remove the paper and beans and bake for 15 minutes or until golden. Leave to cool while you make the chocolate filling.
8. For the chocolate filling, put the cream, sugar and salt in a medium pan and bring to the boil.
9. As soon as it comes to a rolling boil, remove from the heat.
10. Add the butter and chocolate and stir vigorously until melted and smooth. Leave for two to three minutes to thicken a little, then stir through the milk: this should make the mixture glossy.
11. Pour into the tart case and smooth the top. Leave for about three hours until set and shiny, then put in the fridge until needed.
12. Meanwhile, make the crispy pears. Preheat the oven to 400°F, gas mark 6 and line a baking tray with greaseproof paper.
13. Using a mandoline (we rate this Oxo Good Grips mandoline from Amazon for the job) or sharp knife slice the pears thinly.
14. Put on the tray, dot with butter and cook for 20-25 minutes until golden and crispy at the edges. Leave to cool and harden for a bit.
15. When you are ready to serve the tart, arrange the crispy pears on top and sprinkle with a little sea salt before slicing.

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We love a textured edge to add a rustic touch of flair to its otherwise sleek, glossy finish. The Chefmade 9.5-inch tart pan from Wayfair is perfect for creating this effect, featuring a removable base that makes lifting the torte out of the tin effortless and ensuring it stays intact.