Chocolate Tarts with Raspberry poached pears

Kate Irving – Townsville

This chocolate tart recipe is a great way to impress your family and friends with what you can cook on your Z Grills pellet smoker.

The weather up here in Townsville gets pretty unbearable, especially during the summer months. I use my Z Grill to cook anything that I would otherwise make in my oven in order to keep the heat out of the house.


Raspberry poached pears

  • 750ml water
  • 1 ½ cups sugar
  • 2 cups (about 180g) frozen raspberries
  • 3 pears peeled and halved

Chocolate pastry

Almond filling

  • ½ cup icing sugar
  • 75g butter
  • ¾ cup almond meal
  • ½ tsp vanilla
  • 3 tbsp cocoa
  • 1 tbsp milk


Raspberry poached pears

  • Simmer the pears in the water, sugar, and raspberries until tender. Leave to cool then leave in the fridge overnight.

Chocolate pastry

  • Blend all ingredients for the chocolate pastry ingredients together.
  • Slowly add water until the dough comes together.
  • Wrap in cling film and rest in the fridge for half an hour.
  • Preheat the Z Grill Pellet Smoker to 176°C and blind bake (pre-bake) for 20 minutes

Almond filling

  • Whip together the almond filling ingredients and spread into the cooled pastry shell.


  • Place pear halves such that it ‘floats’ on the filling,
  • Bake in the Z Grill at 176°C for 40-50 minutes until the filling has risen slightly and pulled away from the pears.
  • Let it cool slightly and serve your chocolate tart

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