River Cottage's Vegan Chococate Tart With Grilled Pears

Method

For the pastry:

1. Melt the coconut oil and golden syrup, add the dry ingredients and mix thoroughly.

2. Press into 20cm tart case and freeze until solid.

 

For the filling:

1. Gently melt the chocolate in a bain-marie over a saucepot of simmering water. 

2. Remove from the heat and cool slightly before adding the oil and almond milk, a pinch of salt and the brandy.

3. Mix thoroughly and pour into the tart case.

4. Refrigerate for at least 4 hours but, ideally overnight.

5. When ready to serve, halve and core four pears. Heat a griddle pan until smoking and cook the pears until they are lightly charred and tender but, still holding their shape.

6. Serve with ice cream or crème fraiche.

 

Recipe by Gelf Alderson, Executive Head Chef of River Cottage.

Ingredients

Prep time:

Cook time:

Serves: 0

  • For the pastry:

  • 75g coconut oil

  • 55g golden syrup

  • 75g ground linseeds

  • 185g ground almonds

  • 15g cocoa powder

  • For the filling:

  • 80ml olive oil room temperature

  • 500g dark chocolate

  • 200ml almond milk, room temperature

  • 75ml Somerset cider brandy

  • A pinch of fine sea salt

  • 4 firm pears such as conference or comice