Almond, Chocolate & Pear Tart

May 01, 2018

This tart is the kind of thing that makes me actually happy I can’t use the oven to bake desserts for the time being. It’s good, really good, it’s easy to put together, it’s very low on refined sugar and there’s no gluten or grains in it, if that sort of stuff is less to your liking. Apart from the fact that it takes a little time for the separate layers of this cake to chill before adding the next, it’s ready pretty quick. And if you’re a fan of pears and the way they go with cardamom, you will love it just like I loved it, to the last bite!

If you haven’t got pears on hand, this tart also works very well with apples and if you decide to go with those, I would advise substituting cinnamon for cardamom. Just like you would with the pears, go for firm fruit, otherwise the slices will disintegrate in the pan as they cook. And give me a shout out if you decide to make it, I’d love to know how it turned out!

Almond, Chocolate & Pear Tart

For the crust:

210g/112 cup almonds

150g/​34 cup soft pitted dates

Prepare a springform pan by lining the bottom (and sides) of the pan with baking paper. Grease the baking paper on the bottom of the pan with a little coconut oil. If you’re not using baking paper for the sides, simply grease the sides as well.

Pulse the almonds and the dates in a food processor until you obtain a crumbly and sticky consistency. Transfer to prepared pan and press to flatten. Use the back of a glass to even out the crust. Place in the fridge for 1-2 hours.

For the chocolate ganache:

200g/7 oz. dark chocolate (I like to use min. 70% cacao solids), chopped

250ml/1 cup hazelnut or almond milk (or any other milk you like)

1 Tbsp almond butter (or any other smooth nut butter)

Place the chocolate in a medium bowl. Bring the milk to a boil, then pour over the chocolate in the bowl and let stand for 5 minutes. After the 5 minutes, add the nut butter and whisk everything until smooth. Allow to cool for 15 minutes, then pour over the crust. Refrigerate for at least one hour.

For the pears:

3 pears, firm, peeled, cored and cut into 1,5 cm/11/2 in.

3 Tbsp maple syrup

One tbsp coconut oil

1/2 tsp cardamom powder or cinnamon powder

In a large skillet, melt the coconut oil, add the maple syrup and once hot, add the pear slices along with the cardamom powder and cook over medium heat for about 10 minutes, until soft, but be careful they don’t collapse. Using a slotted spoon, transfer to a shallow dish and allow to cool to room temperature.

To serve:

A small handful of almonds, toasted and finely chopped

Before serving, place the pears over the set ganache and sprinkle with the toasted almonds. Enjoy!

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