Chocolate Walnut Pear Tart

Chocolate Walnut Pear Tart

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

This dessert combines all the tastes we love: rich chocolate, crunchy nuts, and the fresh taste of fruit. Fortunately it all comes together in a recipe that’s heart-healthy and as easy to make as it is to enjoy.


  • Non-stick pan spray
  • 2 tablespoons margarine spread
  • 1 cup whole roasted walnuts
  • ⅔ cup sugar
  • ⅔ cup egg white (3 egg whites)
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 3 firm, ripe Bartlett pears
  • ½ lemon
  • 2 tablespoons apple or passion fruit jelly


  1. Preheat oven to 350°F. Spray a 8-inch removable-bottom tart pan; set aside.
  2. In a food processor, combine nuts and sugar; process until very finely ground. Add margarine, egg whites, cocoa, vanilla, salt, and vanilla extract and process until combined. Spread mixture evenly in prepared pan.
  3. Peel, halve, and core pears; cut lengthwise into ¼-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
  4. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 50 to 60 minutes. Cool completely in pan.
  5. Heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Per serving (1/8): 219 calories, 4g protein, 32g carbohydrate, 4g fiber, 9g fat, 1g saturated fat, 2g mono fat, 0mg cholesterol, 114mg sodium

THE SEASONED COOK: Instead of walnuts, substitute hazelnuts or almonds and various fruits in season. Using Demerara sugar (a type of unrefined cane sugar) adds a pleasant molasses flavor.

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mariele nava
I love this cake ! It fits fantastic for my gluten free diet.
9/19/2013 10:47:07 AM
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