Sumptuous Spiced Pear and Almond Chocolate Drizzle Tart

Now is the season for pears so why not treat yourself to this comforting spicy tart this weekend. Topped with a drizzle of Lily O’Brien’s melted chocolate drops, this classic autumn dessert has a delicious nutty richness and will satisfy anyone’s sweet tooth.


  • 3 firm pears (cored and sliced into wedges)
  • 4 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. cardamom powder
  • ½ tsp. ground gloves
  • ½ tsp. ground ginger
  • 200g caster sugar
  • 200g unsalted butter (softened)
  • 3 medium free range eggs
  • 2 tsp. baking powder
  • 200g ground almonds

To decorate:


  1. Preheat oven to 200°C.
  2. Line a 28cm baking tin with baking paper, and grease the sides with butter.
  3. In a medium-sized bowl, add your ginger, cloves, cardamom, cinnamon, brown sugar and pears and toss well.
  4. Arrange in a spiral on the base of the baking tin.
  5. In an electric mixer, add the caster sugar and butter
  6. Mix together until light and fluffy.
  7. Add the eggs, the baking powder and ground almonds.
  8. Mix until well combined.
  9. Carefully pour the mixture over the pears in the tin.
  10. Bake for 45 minutes or until a skewer comes out clean, then let it cool in the tin.
  11. Once cool, turn upside down and pop it on a plate.
  12. Melt Lily O’Briens Chocolate Drops in a bowl in the microwave (careful not to burn).
  13. Once melted, drizzle over the top of the cake.
  14. Sprinkle with flaked almonds.
  15. Serve with plain whipped cream.

Recipe Reference