Chocolate and Pear Tart

Ingredients

• For chocolate tart crust: 3/4 cup all-purpose flour
• 1/4 cup powdered sugar
• 1 tablespoon HERSHEY’S Cocoa
• 6 tablespoons chilled margarine
• For chocolate filling: 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 cup milk
• 2 egg yolks, beaten
• 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 3 large fresh pears, such as Bartlett or Anjou
• For apricot glaze: 3/4 teaspoon unflavored gelatin
• 2 teaspoons cold water
• 2 1/4 teaspoons cornstarch
• 1/2 cup apricot nectar
• 1/4 cup sugar
• 1 teaspoon lemon juice

Instructions

1. Make the tart crust: heat oven to 325°F (165°C). Grease and flour a 9-inch round tart pan with removable bottom. Stir together flour, powdered sugar, and cocoa. Mix in chilled margarine until blended and smooth. Press evenly onto the bottom and sides of the pan. Bake 10 to 15 minutes; cool.
2. For the filling, combine sugar, cornstarch, and salt in a heavy medium saucepan; gradually stir in milk. Cook over medium heat, stirring, until thickened and bubbling. Cook and stir 2 minutes longer. Gradually stir about half of the hot filling into beaten egg yolks. Pour yolk mixture back into the saucepan; bring to a gentle boil and cook, stirring, 2 minutes more. Remove from heat.
3. Immediately add chocolate chips, stirring until melted and smooth. Pour into the cooled tart crust. Refrigerate several hours or until firm.
4. Core and peel pears; cut into thin slices. Arrange in a circular pattern on the filling. For the glaze, sprinkle gelatin over cold water and let soften. Combine cornstarch, apricot nectar, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; immediately stir in gelatin until smooth.
5. Spoon glaze over the pears, covering the fruit. Refrigerate several hours or until firm. Remove the pan rim and serve cold. Cover and refrigerate leftovers.