Foodie Friday: Pear, chocolate & hazelnut tart

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

Course Dessert

Cuisine Modern Australian

Keyword baked, chocolate, dessert, pear, rico, tart

Prep Time 40 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

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!