This Spiced Apple and Pear Christmas Cake is a comforting, delicious dessert that’s perfect for those winter holiday get togethers! The tart consists of a buttery cocoa crust, with a crunchy chocolate and almond layer, topped with a spiced apple and pear compote and a smooth white chocolate cream.
How to prepare the spiced apple and pear Christmas cake
As with any other pie or pie, you must first prepare the crust. You can easily prepare the dough a day or two in advance and keep it refrigerated until ready to use.
While the dough is chilling, you can prepare the apple and pear filling. Cut the apples and pears into small cubes and boil them with sugar, spices, lemon juice and water. Cook over medium-high heat until slightly tender, about 10 minutes. let it cool down
In the meantime, you can blind bake the base and let it cool before filling.
Prepare the chocolate almond crunch layer by melting the semi-sweet chocolate with oil. Mix in the almonds and spread the mixture over the bottom of the crust. Let it sink in. Pour the apple and pear filling over the chocolate and almond layer. Smooth the top with a spatula.
Prepare the white chocolate mascarpone cream and pipe it onto the apple and pear filling.
You can decorate the cake with sugar cookies and star anise, pecans, bombs, fresh rosemary or whatever you prefer for Christmas.
I hope you will try this Spiced Apple Pear Christmas Pie, tag me on Instagram if you do and enjoy.
For more festive pies, you might also like this Elegant White Chocolate Cranberry Tart. This Strawberry Basil Panna Cotta Cake is a delicious dessert with a great flavor combination.
For a no-bake pie, you might like this No-Bake Chocolate Pecan Pie with Meringue Topping. This no-bake chocolate tart is one of the easiest tarts you’ll ever make and takes no more than 15 minutes to get ready. Beautifully decorated with fresh berries, flowers and even macaroons, this cream cake always makes a good impression.
Spiced apple and pear Christmas cake
This Spiced Apple and Pear Christmas Cake is a comforting, delicious dessert that’s perfect for those winter holiday get togethers! The tart consists of a buttery cocoa crust, with a crunchy chocolate and almond layer, topped with a spiced apple and pear compote and a smooth white chocolate cream.
ingredients
Cocoa Tart Crust
- 1/2 cup + 2 tbsp (140 g) unsalted butter
- 1/3 Cup (70g) sugar
- 1/4 tsp (1g) salt
- 1 egg
- 1 egg yolk
- 1 ¼ (160 g) all-purpose flour
- 1/3 Cup (40 g) cocoa powder
Crunchy layer
- 3 tablespoon (35 g) semi-sweet chocolate
- 1 tablespoon (14 mL) vegetable oil
- 1/4 Cup (20g) Almond Flakes
Apple and pear compote
- 1 ¾ Cup (200 g) diced apples
- 1 ¾ Cup (200 g) diced pears
- 2 tablespoon (30 ml) lemon juice
- 1/2 Cup (100 g) brown sugar
- 2 tablespoon (30mL) water
- 3 tsp (9g) ground cinnamon
- 1 tsp (4g) ground nutmeg
- 1 tsp (2g) Ginger
- 1/2 tsp (2g) ground cloves
White Chocolate Mascarpone Cream
- 1 Cup (240 g) mascarpone cheese
- 2 tablespoon (30g) powdered sugar
- 4.5 oz (130 g) white chocolate, chopped
- 1/4 Cup (60 ml) whipping cream
For decoration, optional
- Sugar cookie stars
- pecans
- sprinkles
instructions
Prepare the cocoa tart crust.
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In the bowl of a stand mixer fitted with the paddle, beat the butter until creamy on medium speed. You can also use a hand mixer.
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Add the sugar all at once, beating on medium speed until creamy and combined.
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Scrape down the sides of the bowl and add the egg and yolk, one at a time, mixing well after each one.
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Add the flour, cocoa and salt and mix on medium speed until the dough comes together.
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Place in plastic wrap and refrigerate for at least 1 hour or overnight.
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Preheat the oven to 350F (180C).
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Roll out the dough between two pieces of parchment paper until it is about 5mm thick.
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Press the dough into the bottom and edges of the tart pan. Cut off the excess dough. Prick everything with a fork.
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Refrigerate for 15-30 minutes.
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Cover the dough (bottom and edges) with parchment paper. Fill the center with pie weights, rice or beans.
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Bake for 15-20 minutes until set. Allow to cool on a grill.
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If you have leftover dough, you can use a cookie cutter to form stars for decoration.
Prepare the almond chocolate crunch layer.
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Pour the dark chocolate and oil over a water bath and allow to melt completely.
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Fold in the flaked almonds.
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Spread the mixture over the bottom of the pie crust.
Prepare the apple and pear filling.
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Peel and core the apples and pears and cut into small cubes.
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In a large saucepan over low-medium heat, add the spices, sugar, lemon juice, water, and diced fruit.
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Cook until they all come together and soften slightly, about 10 minutes. let it cool down
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Pour the filling over the crust and smooth it out with a small spatula.
Prepare the white chocolate mascarpone cream.
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In a large bowl, mix together the mascarpone and powdered sugar until well combined.
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Bring whipped cream to a boil.
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Pour the hot cream over the white chocolate and stir.
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Pour the hot white chocolate mixture over the mascarpone and mix on high speed until stiff peaks form.
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Pipe even dollops of white chocolate cream onto the cake.
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Decorate as you like. You can use cookie stars, pecans, crunchy pearls, chocolate chips, etc. Have fun!
Video
nutrition
Portion: 1 serving of 12Calories: 365kcalCarbohydrates: 40.7GProtein: 6.8GFat: 20.6GSaturated Fatty Acids: 10.9GCholesterol: 69mgSodium: 146mgFiber: 2.9GSugar: 26G