Vegan Chocolate Tart with Pear

This delicious tart features on our River Cottage Kitchens Winter menu.
serves 8

Method

For the pastry:

Melt the coconut oil and golden syrup, add the dry ingredients mix thoroughly and press into 20 cm tart case, freeze until solid.

For the tart filling:

Gently melt the chocolate in a bain marie over a saucepan of simmering water. Remove from the heat and cool slightly before adding the oil and almond milk, a pinch of salt and the brandy. Mix thoroughly and pour into the tart case. Refrigerate for at least 4 hours or preferably overnight.

For the pears:

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

Serve with ice cream or crème fraiche.

Ingredients

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, chipped or broken into small chunks
  • 200ml almond milk, room temperature
  • 75ml Somerset cider brandy
  • A pinch of fine sea salt

For the pears:

  • 4 firm pears such as conference or comice
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