We have a very exciting announcement from the FrogLegs kitchen, we are hopping into a new location at University Village in Seattle just in time for summer camp! We are so happy to finally share the news, and hope to see you all in our new kitchen!
To celebrate we decided to make a chocolate pear tart. This is one of our go to recipes in our adult cooking classes. It’s quite easy to make, but boasts a sophisticated flavor profile. Juicy pears perfectly complement a rich chocolate tart laced with spicy notes of ginger and cinnamon to tie it all together. The pears also keep the center of the tart rather fudgey, which we are all about.
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- 3 large eggs
- 1/2 cup chopped semisweet chocolate
- 1 pear, cored, halved and sliced to 1/4-inch thickness
- Powdered sugar for dusting
- Preheat the oven to 350*F and grease either a round or rectangular 9-inch tart pan or a 5 x 14-inch tart pan with removable bottoms.
- In a medium bowl whisk together the flour, cocoa powder, ginger, cinnamon, and salt. Set aside.
- With an electric mixer beat together the butter and sugar until light and fluffy, 1 to 2 minutes, scrape down the side of the bowl then add the eggs, one at a time, making sure each egg is mixed in before adding the next. Add the dry ingredients and mix on low just until it’s combined. Fold in the chocolate chips and smooth it out into the pan.
- Fan out the pears on top of the batter, being careful not to overlap too much, then bake for 20-25 minutes, until the tart is slightly puffed and a toothpick inserted away from the pears comes out clean (Don’t be concerned that the area around the pear is a little undercooked, it’s supposed to be fudgy).
- Let cool slightly before removing from the pan and serving.