This recipe goes to show that you needn’t miss out on decadent desserts just because you have a gluten-free or/and vegan diet!
Pastry, chocolate, cream… all the good yummy things are featured here!
This recipe is definitely one to whip out for a dinner party or special occasion to impress plant-based diet sceptics!
For the pastry:
• 150g rice flour, sifted (GF)
• *50g light muscovado sugar
• *30g ground almonds
• *¼ baking powder
• *1 pinch Maldon sea salt
• 3 tbsp British Rapeseed oil
• 5 tbsp plant milk (I used cashew, but soya, almond, oat etc are fine)
• ¼ vanilla extract
For the filling:
• 200g vegan dark chocolate
• 200ml non-dairy cream ( I used ‘oatly’)
• *35g ground almonds
• *65g raw cane sugar
• 75ml plant milk (I used cashew, but soya, almond, oat etc are fine)
• 2 tbsp corn flour
• 2 medium/large pears
• small handful almonds (optional, but lovely!)
• Small handful flaked almonds (again optional, but lovely!)
(* ingredients stocked by Lonely Lentil)
Makes a tart to fit a 25cm tart/flan tin
For the pastry:
- Add the sifted flour into a large mixing bowl (alternatively, you can use a food processor). Combine with the sugar, ground almonds, baking powder and sea salt. Mix well or pulse with the food processor until combined.
- Add the oil and mix in with a fork, or briefly blitz with the food processor.
- Slowly pour in the plant milk and vanilla extract. Mix well until a dough forms (or blitz in the food processor, until the dough just starts coming together).
- Gently knead the dough a little with floured hands and form into a ball. Wrap the dough in a beeswax wrap vegan wax wrap (my preference to use, as they are zero waste, but you could also use cling film/foil) and chill in the fridge for about 30 minutes.
- Remove the dough from the fridge and roll out on a lightly floured work surface, with a lightly floured rolling pin.
There is enough dough here to line a 25cm tart/flan tin perfectly. Don’t worry if the dough breaks up whilst you’re lining the tin! A patchwork job is fine… no one will ever know once the tart is cooked with the divine chocolatey filling!
- Place the pastry-lined tin in the fridge while you make the filling.
For the filling:
- Break up the chocolate into squares and add to a heat-proof medium/large bowl. Create a bain-marie and melt the chocolate.
- Remove the bowl from the bain-marie and allow the chocolate to cool for a few minutes.
- Add the non-dairy cream, ground almonds, plant milk and corn flour. Mix until evenly incorporated.
- Pre-heat the oven to 180 degrees C (gas mark 4), ready for the tart to soon go in for baking.
- Evenly slice the pears length-ways.
- Remove the pastry case from the fridge. Carefully pour in the chocolate mix and arrange the pear slices nicely on top. Place the whole almonds in between the pear slices and press down lightly into the chocolate mix.
- Bake the tart for 40-45minutes in the preheated oven. I checked mine at about the 35 minute mark and quickly sprinkled over the ground almonds (to prevent them burning). The chocolate filling needs to look quite evenly set before you remove from the oven (the set will firm up as it cools). Basically make sure the filling is not completely liquid in the centre before removing from the oven.
Enjoy with a scoop of vegan ice cream or splash of non-dairy cream. Bliss!