Pear And Almond Chocolate Tart.

This dairy free dessert has a nice feeling to it, because it smells marzipan, but tastes chocolate, and what you see is pears which are neither almondy, nor chocolaty. I found it very interesting. As usual, I do not use any dairy products or sugar here, and sweeten the cake with Xylitol. Because I ahevn’t been eating any store-bought sweets or dessert for a long time, I find that I prefer not too sweet desserts, so I only add three tablespoons of Xylitol here. If you do have a sweet tooth, add three spoons more.

For the base:

  • 100g spelt flour
  • 100g ground almonds
  • 70g non-hydrogenated vegetable spread
  • 3 tbsp water or soy milk

For the filing:

  • 400g canned pear halves in juice (sugar free)
  • 60g non-hydrogenated vegetable spread
  • 3 tbsp Xylitol
  • 2 eggs, beaten
  • 100g ground almonds
  • 2 tbsp 100% cacao powder
  • 1 tsp pure almond extract (sugar free)

Coconut oil for greasing

  1. Grease 16-18cm tart tin with coconut oil and preheat oven to 200C.
  2. Combine flour and ground almonds together in a bowl, then rub in the vegetable spread until the mixture resembles breadcrumbs.
  3. Add water or milk and mix until the soft dough will form. Make a round out of it, wrap in greaseproof paper (I don’t like using cling film) and freeze for about 10 minutes.
  4. Remove the dough out of freezer, put in the centre or a tart tin and press with your hands and fingers all over the pastry case until it is equally covers all of the case and it’s sides. This requires a bit of work, because it is difficult to roll out the dough which is partially made of almonds. When all the dough covers your pastry case, pierce it all over with fork, so that it won’t raise while baking.
  5. Remove pears from the tin and drain them. In a blender, or food processor, mix together xylitol, vegetable spread, eggs, ground almonds, cacao powder and almond essence.
  6. Pour the mixture into the pastry case, place the pear halves on top and bake for 30 minutes.
  7. Let it cool slightly before serving. This cake goes well with vanilla ice-cream (I use dairy free one).

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