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Easter Treat - Vegan Chocolate Pear Tart




For me, Easter means chocolate, chocolate and chocolate. However, I wanted to have a slightly lighter dessert so I thought about adding some fruits to the tart. Pear and chocolate are working very well together, so I hope you will enjoy this recipe.



Vegan Chocolate Pear Tart with hazelnut frangipane



Ingredients for a 23cm tart


For the chocolate dough

  • 95gr of oat flour

  • 30gr of ground hazelnut

  • 35gr of cocoa-almond butter ( I am using the Cocoa-Hazelnut butter from Meridien but any other nut butter should work perfectly)

  • 30gr of icing sugar

  • 15g of unsweetened cocoa powder

  • 55ml of almond milk


For the hazelnut chocolate frangipane

  • 55g of ground hazelnut

  • 25gr of cocoa-hazelnut butter

  • 35g of sugar - I am using Xylitol instead.

  • 30g of dark chocolate

  • 70ml of almond milk

  • 10gr of cornstarch


For the pears

  • 500gr of pears

  • 40gr of xylitol



Method


For the cocoa dough - In a bowl, combine the oat flour, the ground hazelnut, and the sugar. Add the cocoa hazelnut butter and mix well. It will create a crumbly dough. Add little by little the milk to help to make a soft dough. Place in the fridge and set aside for 30 minutes.


For the pears: Peel core and cut the pears and cut them in half. Place in a pan and cover with water. Add the sugar to it. Then cook for about 15 minutes or until the pears are slightly translucent. Once done, set aside.


Preheat the oven to 170 degrees.

Take the dough from the fridge, and roll it on a lightly floured work surface. Transfer the dough into a tart pan, prick it with a fork, cover with baking paper and put some rice or any dry ingredient at the top. It will avoid the dough to blow up in the oven. Place in the oven for 15 minutes until the crust is slightly golden.


In the meantime, prepare the hazelnut cream.


For the hazelnut and chocolate frangipane - In a bowl, whisk together the butter and the sugar. Add the ground hazelnut, the melted chocolate, then the cornstarch and milk. Mix until well combined.


Remove the tart from the oven. Add the hazelnut cream and the pear on top, then place it in the oven for another 10 minutes. Then, remove it from the oven and set it aside to cool it off.


Bon Appétit!



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