Chocolate Pears & Cinnamon Tart

2 comments

The tart which I prepared today won a big success among the gluttons in my home…
Cinnamon, chocolate, pears and hazelnuts: a delicious mix for a delicious cake!

Ingredients:
for the cinnamon pastry:
300 gr of wholewheat flour
100 gr brown sugar
1 teaspoon of ground cinnamon
150 gr of soy butter chopped into small pieces
50 g of soy milk, vanilla flavoured
for the chocolate custard:
1/2 liter of soy milk, vanilla flavoured
60 gr of allpurpose flour
20 gr of potato starch
120 gr of cane sugar
50 gr of unsweetened cocoa powder
or the final decoration:
3 Williams pears
50 gr hazelnuts
2 teaspoons of brown sugar

Procedure:
For the pastry: Mix flour, sugar, cinnamon, butter and milk. Form a ball and let it sit for half an hour in the fridge.
For the custard: Divide sugar, put 60gr of it in a pot and the remaining 60gr in another container. Pour the soy milk in the pot and bring to a boil. In bowl, mix all the other dry ingredients. When the milk is about to boil, take a a ladle of it and add it to the mixture of the dry ingredients; stir until everything is smooth without lumps. Pour the mixture into the pot while the soy milk is boiling. Stir very quickly with a wooden spoon, as it all thickens at once, then turn the heat off but keep on stirring a few minutes longer. Pour the cream into a large bowl to let it cool.
Peel and dice the pears, chop coarsely the hazelnuts with a knife.
Take the pastry from the fridge and line a cake tin for tarts, previously greased, with it. Prick the pastry with a fork, then fill it with the chocolate custard. Arrange the pears all over it, then hazelnuts and finally the sugar.
Bake at 180 degrees for 30 minutes, let it cool and serve.

Chef: Elettra from VeganBlog

  1. Cassandra78 11 October 2010 at 09:36

    This is amazing! I can’t imagine enything more…perfect from my point of view! It has it all: chocolate and pears, a thin pastry, cinnamon and nuts ­čÖé


  2. ascanio 12 October 2010 at 16:34

    cassandra’s right, it’s perfct – I was wondering how would it come out replacing some cocoa with carob powder… it seems quite widespread and I wonder if it’s somehow “better”, fro the nutritional point of view, than cocoa



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