Pastry Ingredients:
1 1/4 cups hazelnut meal
1 1/3 cups whole spelt flour
1/4 cup coconut sugar
Pinch of salt
125g cold butter, cubed
1 egg yolk
1-2 tbsp water
Pastry Method:
1. Place the hazelnut meal, flour, sugar and salt into a food processor and pulse until combined 2.Add the butter to the food processor and pulse until the mixture resembles wet sand 3.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
4. Roll the mixture into a ball, cover in cling film and place into the fridge for 15 minutes to rest 5.Preheat your oven to 170 degrees Celsius
6. 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
7. 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
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
50g dark chocolate, melted
1/4 cup almond meal
3 tbsp cacao
Pinch of salt
Filling Method:
1. Combine all dry ingredients in a bowl, whisk and set aside
2. 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 3.Add the dry ingredients into the wet and fold again until just combined
4. Pour the batter into the pastry tart and arrange the RICO™ pear slices on top, sprinkle with some flaked almonds
5. 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!
6. Allow to cool slightly before enjoying warm with a dollop of ice cream! It is also delicious and fudgy cold!
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