Caramelized Pear & Chocolate Tart

Crust

• 1 cup oat flour
• 1 cup almond flour
• ¹⁄₄ cup coconut oil
• ¹⁄₂ teaspoon sea salt
• 2 tablespoons maple syrup

Chocolate Ganache Filing

• 1 ¹⁄₂ cup coconut milk (the cream part on top)
• 450 grams dark chocolate (roughly chopped)
• 1 teaspoon vanilla extract
• ¹⁄₄ teaspoon kosher salt

Caramelized Pears

• 3 tablespoons vegan butter (or coconut oil)
• 5 tablespoons coconut sugar
• 2 teaspoons orange zest
• 2 Bosc pears (peeled, cored, and chopped)
• ¹⁄₄ teaspoon cinnamon
• Handful of Roasted coarsely ground pistachio to dust

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Crust

1. Preheat oven to 350˚F/175˚C.
2. Pulse oats and almonds together in a food processor till ground into flour.
3. Add coconut oil, salt and maple syrup. Pulse till mixture looks like wet sand.
4. Firmly press into bottom of a 9 inch tart tin with a removable base and up the sides of tart pan.
5. Bake until crust is golden brown approximately 15 - 20 minutes.
6. Remove from the oven and let it sit and cool for about 15 minutes.

Chocolate Ganache Filing

1. Meanwhile, as the crust is baking, heat the coconut milk on the stovetop
2. Add dark chocolate pieces, vanilla extract & salt. Stir till all chocolate has melted and the mixture is smooth.
3. Pour mixture into the tart crust and chill in the fridge until the filling is set (usually takes about 2 hours).

Caramelized Pears

1. Heat a large sautè pan over medium heat.
2. Melt the butter and add the pears, cook for about 5 minutes.
3. Add the sugar, zest & cinnamon and continue to cook for another 5 to 10 minutes until the pears are soft (I usually don't like to make them too soft. I like a bite to them).

Assembling

1. Remove tart from the fridge after it had a little time to set then press the pear slices onto the surface.
2. Top with pistachio dust.
3. ♡ Sprinkle with love, say a little prayer of thanks, and drink with gratitude.

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