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Pear and hazelnut tart

Pear and hazelnut tart

Based on 2 ratings

bincilicious

Community Member

bincilicious.com/

“One of the tastiest combinations I can imagine is juicy pear and sinful hazelnut chocolate spread, so I always look forward to this—my favorite late summer tart! Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
180
min.
Resting

Ingredients

Servings:-10+
5 pears
50 g hazelnuts
400 g chocolate hazelnut spread
1 package butter cookies
1 egg
50 g butter (softened)
3 tsp vanilla sugar
100 g sugar
200 g cream cheese
milk
ground hazelnuts
butter for greasing
Metric
Imperial

Utensils

  • oven
  • springform pan (30 cm/12 in.)
  • rubber spatula
  • blender
  • cutting board
  • knife

How-To Videos

Homemade hazelnut spread

How to cut a pear

Nutrition per serving

Cal
549
Protein
12 g
Fat
42 g
Carb
31 g

  • Step 1/3

    • 1 package butter cookies
    • 50 g butter (softened)
    • 1 egg
    • 50 g hazelnuts
    • 3 tsp vanilla sugar
    • butter for greasing
    • oven
    • springform pan (30 cm/12 in.)
    • rubber spatula
    • blender

    Pulse butter cookies in a blender until they are crumbly and finely ground. Add softened butter, egg, hazelnuts, and vanilla sugar and blend well to combine. Place the mixture in a greased springform pan (30 cm/12 in.) and press so the base is approx. 0.5 cm/1/5 in. thick on the bottom and 2 cm/3/4 in. high on the edges. Bake in the oven at 180°C/350°F for approx. 10 min.

  • Step 2/3

    • 5 pears
    • cutting board
    • knife

    In the meantime, peel the pears and slice into small even pieces. When the crust is baked, let it cool completely and then arrange the pear slices into it.

  • Step 3/3

    • 400 g chocolate hazelnut spread
    • 200 g cream cheese
    • 100 g sugar
    • milk
    • ground hazelnuts
    • blender

    Next, mix the hazelnut spread, cream cheese, sugar, and some milk and spread it over the pear layer. Sprinkle some ground or chopped hazelnuts on top, let the cake sit for approx. 2 – 3 hours in the fridge. Enjoy!

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