Food

Pear and Nutella Tart

Pear and Nutella Tart

This month, we’re featuring delicious desserts — recipes you can whip up for springtime (!) entertaining. First up, a beautiful tart with juicy ripe pears and, you guessed it, Nutella. It looks fancy, but it’s surprisingly easy to make. Helene Dujardin of the food blog Tartelette shares how to make it…

Pear and Nutella Tart
by Helene Dujardin of Tartelette

This recipe reminds me of being home in my grandmother’s kitchen. I’d spend hours watching her make pie dough, cut fruits and whisk fillings with such ease and care that I wanted to jump in and help. She made it look fun and effortless. Today, every time I step into the kitchen to make a dessert like this, I think of her.

This tart comes together in a pinch if you have leftover pie crust or a pre-made one. The recipe is rich in chocolate, so I like to serve with a very small dollop of crème fraîche to cut through the intensity.

Pear and Nutella Tart

You’ll need:

Puff pastry (For fresh puff pastry, I like this recipe)
2 large eggs
1/2 cup Nutella
1/2 cup whole milk
1/2 cup heavy cream
3-4 pears depending on size, peeled, cored and sliced

Line the bottom of a tart pan (rectangular or 8-inch round) with the puff pastry. Refrigerate it while you make the filling.

Preheat the oven to 350F.

In a large bowl, whisk the eggs with the Nutella until smooth. Add the milk and cream and whisk again until smooth.

Pour the cream into the pastry crust. Do not fill to the top! Leave about 2 inches because once you add the pears, the level of the custard will rise from their addition.

(If you have leftover filling, pour it into ramekins and bake them separately in a large pan filled with water, like making custards. Bonus!)

Add the pear slices to the custard and bake for about 40-45 minutes or until the custard is just set. Let cool and enjoy.

Pear and Nutella Tart

Thank you so much, Helene!

P.S. More recipes, including the best peach tart and Nutella pudding.

(Recipe and photos by Helene Dujardin. Thanks to Stella Blackmon for helping with this series.)

  1. Roxy says...

    Line just the bottom of the pan with puff pastry or the sides as well? Worried the custard would stick to the scalloped edges without a crust.

    • lauren says...

      Looking at the photo looks like the puff pastry goes up the sides as well!

  2. CNW says...

    Please consider substituting Nutella brand for another hazelnut chocolate spread that does NOT contain palm oil. The use of palm oil is leading to massive deforestation and vanishing habitats of many endangered and threatened species. Hate to be on that level about hazelnut spread…. but the more you know, right? Here are some alternatives: http://www.epicurious.com/archive/blogs/editor/2014/03/nutella-alternatives.html

    • speaking my language, sister!! this is the kind of thinking that changes the world. xx

  3. That looks incredible! Nutella is always good in my book. I’ve been looking for fun recipes for my baking adventure. I’m going to give this a try! Thanks for sharing.

    Allison http://allisons-eye.com/

  4. CM says...

    Yum! I love easy pear tarts! Was wondering if you can use pie crust vs puff pastry. Not a huge fan of puff pastry….I find it too buttery.

  5. Martha says...

    I love your recipe series! I would be really interested in seeing one showcasing awesome lunches to bring to work!

    • Joanna Goddard says...

      that’s SUCH a good idea. we’ll do it! thank you!

    • Claire says...

      I love this! What if you had chefs/food bloggers share a week’s worth of lunches, including ways you could repurpose some of the same base items (i.e. chicken or rice) into different dishes. Bonus if it would take under 10-15 minutes to prepare! Oh! You could also include a way to modify or prepare extra food for lunches in your regular dinner recipes, too!

    • Agreed – this is a great idea! I’d love to go beyond leftovers or making a big batch of one thing and eating it every day for lunch at work.

    • Sam says...

      Food prepping is a great concept of making (usually) a week ahead of food in one “sitting”, mostly used in the fitness industry to keep your meals in track and not feel tempted to eat out of your diet, since every meal is already “prepped”. But anyone can apply it to their own diet, it’s not necessarily just for sweet potato, chicken and broccoli :) I usually cook a big batch of quinoa ahead of time and keep it in the fridge, cook seperate portions of green beans and broccoli and keep them in the freezer, and measure/separate my chicken into 4oz portions to cook throughout the week. It’s a huge time saver!

  6. Yael Steren says...

    You had me at Nutella! Anything with it is delicious! Thanks so much for sharing this recipe! Xx yael

    http://www.yaelsteren.com/blog/

  7. I love nutella and pears so this will definitely be a recipe I’d love to try! Pinning for the future!! =) Yum!!

  8. Wow, looks delicious and simple! When my first daughter was born we hired a AuPair from Pairs to live with our family and watch her, and she used to make the most wonderful and light desserts! This reminds me so much of her – pear tarts and nutella everything! Wonderful – I’m missing France now!

    xoxo http://www.touchofcurl.com

    • Joanna Goddard says...

      I know! I was shocked when I read the recipe itself. It looks so fancy!

  9. Now I must immediately check if I have enough Nutella in my pantry as this tart looks so yummy that I need it immediately :)
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

  10. This is so typically French–my friends make it all the time. The combination of pears and chocolate is divine.

    • Janet says...

      Yes it is. Stewed pears with a scoop of chocolate ice cream is perfect.