Bake this pear, chocolate & hazelnut tart for your next dinner party to send the guests home happy. This recipe uses RICO pears to bring a juicy edge to the delicious chocolate tart.
Pear, Chocolate & Hazelnut Tart
A decadent and rich chocolate dessert, perfect for a dinner party or weekend treat
Equipment
- Food Processor
- Cling Film
- Tart Pan
- Large Bowl
Ingredients
Pastry Ingredients
- 1 1/4 cups hazelnut meal
- 1 1/3 cups whole spelt flour
- 1/4 cup coconut sugar
- Pinch of salt
- 125 g cold butter cubed
- 1 egg yolk
- 1-2 tbsp water
Filling Ingredients
- 2-3 RICO Pears
- cup cashew or almond butter
- 1/3 cups maple syrup
- 1/3 cups coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cups almond milk
- 50 g dark chocolate melted
- 1/4 cup almond meal
- 3 tbsp cacao
- Pinch of salt
Instructions
Pastry Method
- Place the hazelnut meal, flour, sugar and salt into a food processor and pulse until combined
- Add the butter to the food processor and pulse until the mixture resembles wet sand
- Add in the egg yolk and 1 tbsp of the water and pulse again until it comes together as a dough. Add extra water if needed
- Roll the mixture into a ball, cover in cling film and place into the fridge for 15 minutes to rest
- Preheat your oven to 170 degrees Celsius
- Roll out the dough between two pieces of baking paper to around ½cm thick, place into a tart pan (preferably with a removable base) and press in gently around the edges, cutting off any excess and patching any areas that need it
- Prick base with a fork and bake the pastry for 15-20 minutes or until the edges start to turn golden, set aside to cool slightly
Pastry Method
- Combine all dry ingredients in a bowl, whisk and set aside
- Combine the cashew butter, maple, sugar, eggs, vanilla and almond milk in a large bowl and whisk until fully combined, then pour in the melted chocolate and fold through
- Add the dry ingredients into the wet and fold again until just combined
- Pour the batter into the pastry tart and arrange the RICO™ pear slices on top, sprinkle with some flaked almonds
- Bake for 25-30 minutes or until a skewer inserted comes out reasonably clean *cooking times can vary so check on your tart as you don’t want it over or under cooked!
- Allow to cool slightly before enjoying warm with a dollop of ice cream! It is also delicious and fudgy cold!
