Nicknamed “butter fruit,” their smooth texture makes pears a perfect dessert fruit. Choose firm deep coloured pears and once ripe, store in the fridge. Though now, drum roll please . . . .
Bring on the Pear and chocolate tarte, “a tarte with a heart.”
This classic combination will be remembered for good reason.
I have come up with what I believe is a fail-safe base, it is versatile and very easy to prepare. To top it off, I give you a ricotta dream, jewelled with pears and sprinkled with cacao. I’ve used one of my favourite sweeteners, the delicious sweet freedom and the silky smooth filling contains maple syrup, it feels like a maple breeze rushing through your olfactory senses and leaves you sweeter for it.
We can’t choose who comes into our lives and who stays in them, though we can choose whom we cook for and why we cook AND we can thank them all. I read this the other day and wanted to share it with you.
"This being human is a guesthouse,
Every morning a new arrival,
A joy, a depression, meanness,
Some momentary awareness comes as an unexpected visitor. Welcome and entertain them all,
Even if they're a crowd of sorrows who violently sweep your house clean of all its furniture.
Still treat each guest honourably,
He may be clearing you out for some new delight.
The dark thought, the shame, the malice, meet them at the door laughing and let them in.
Be grateful for whoever comes, because each has been sent as a guide from beyond." Rumi
Cook with love and your food will taste better. Food is a powerful medium that brings people together, eat healthily and watch the world blossom – beauty is everywhere.
Remember, life is truly precious and you are BEAUTIFUL!!!
Pear, peaches and sweet perfume to you.
Lots of love,
Rocking Choc & Pear Tart
For the crust
Rolled oats, 60g
Sweet freedom, 60g
Coconut oil, 50g melted
Vanilla extract, 1tsp
Salt, ½ tsp
Whole grain flour, 75g
For the filling
Conference pears, 3 peeled, cored and sliced
Saffron, 1 generous pinch
Boiling water, 1 tbsp
Lemon, 1 juice and zest
Cocoa powder, 1 flat tbsp
Maple syrup, 70g
PRE-HEAT oven to 350°F gas 4 180’.
COMBINE all of the crust ingredients in a food processor and pulse to mix. GREASE a 9” tarte tin with a little coconut oil and press crust evenly along the bottom of the pan, gently spreading it up the sides.
LAYER pear slices on top of the crust.
MIX the saffron with boiling and set aside for fifteen minutes.
WHISK remaining ingredients and stir until well combined.
ADD saffron water and fold into mix.
POUR filling on top of crust and pear layer and spread evenly. Bake for 35-40 minutes.
COOL tart completely before removing from pan, if possible leave to chill in the fridge for a couple of hours.
SERVE with an optional dollop of Greek yogurt, crème fraiche, or clotted cream.
SUMMER suggestions, sweet strawberries and maybe sprinkle over some blueberries before baking!