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.
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.
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.)