For the Crust:
- 2 Cups of Ground Almonds (240g)
- 2 Tablespoons of Melted Coconut Oil
- 2 Tablespoons of Maple Syrup
- Pinch of Coarse Salt
For the Filling:
- 1 Cup of Coconut Cream (250ml, from a chilled tin of full fat coconut milk)
- 200g of Dark Chocolate (Min 70%)
- 1/4 Cup of Coconut Sugar (35g)
- Pinch of Coarse Salt
For the Topping:
- 1/4 Cup of Flaked or Chopped Almonds (35g)
Also amazing with Irish Salted Caramel or Vanilla and Coconut frozen goodness.
Preheat the oven to 180’C.
Combine all of the crust ingredients in a large bowl and mix well.
Grease an 8 inch tart tin with a little coconut oil. Press the crust mixture tightly into the tin and up the sides. Bake at 180’C for about 15 minutes, until lightly golden. Don’t worry if it puffs up a little, it will fall as it cools.
Leave the crust to cool. Spread the flaked almonds out on a baking sheet and bake at 180’C for 7-8 minutes until golden.
Scoop the coconut cream from a chilled can of coconut milk. Add all of the filling ingredients to a large saucepan on mdeium-low heat. Whisk until melted. You will have an iressitible thick, glossy mixture.
Pour the filling into the cooled crust.
Pop it in the fridge for 1-2 hours to set.
When the tart is set, decorate with flaked almonds and serve.
You can make these up to two days ahead of time- prepare everything as below and keep the pears in their poaching liquid in the fridge, as well as the vanilla coconut cream. Then simply, reheat the pears and liquid in a pan before serving.
- 2 Pears, Peeled
- 3 Tablespoons of Date Syrup
- 1 Cinnamon Stick
- 1 Star Anise
- 3 Cloves
- 1 Can of Coconut Milk, Refrigerated Overnight
- 1/4 Teaspoon of Vanilla Powder (or Vanilla Pod Seeds)
Add the cinnamon stick, star anise, cloves and date syrup to a small saucepan. Pour in enough water to half fill the pan and place it on medium heat. Stir it well and let it simmer for about 10 minutes.
Add in the peeled pears and pop the lid on. Let it bubble gently for about 30 minutes.
Take the coconut milk out of the fridge and scrape the cream from the top layer of the can (use the coconut water for something else). Add the vanilla powder and then use a whisk to lightly whip the cream.
Plate your pears with a good drizzle of their poaching juices and a dollop of the vanilla coconut cream.