Chocolate lovers, this tart is made for you!
If you like dark chocolate, I’m sure you will love this tart, it’s soft, super-chocolatey, and topped with maple-glazed pear slices. Did I mention it’s a no-bake recipe?!
I first made this tart as a dessert for a Christmas dinner last year, except I topped the chocolate ganache with raspberry jelly. Since pears are in season ( just like apples, pumpkin and chocolate, which is always in season hopefully), I thought I would use them as a topping. Let me tell you this tart tastes even better with pears than raspberries, PEARS + CHOCOLATE = PURE DELICIOUSNESS.
The crust is your basic nuts + dates combo, but it works so well I always go back to this 5 minutes crust! You add your favorite nuts to a food processor, add the dates and process until you get a fine crumble. I used cashews because they have a very subtle taste but you can use almonds, peanuts, pecans, etc. I do not recommend using roasted hazelnuts though, I tried and the hazelnut flavor is overpowering.
The chocolate ganache filling is made with three ingredients: dark chocolate, almond milk and almond butter. You don’t even need a double boiler since you bring the almond milk to a boil and pour it over the chocolate, which will make it melt.
Pears are simply cooked in a skillet with maple syrup and coconut oil, until they start to soften and brown. Maple syrup adds a nice flavor and helps caramelize the pears, while the coconut oil prevents them to stick too much to the pan.
Quick warning: if you are used to “mylk” chocolate, this tart may be too strong for you, but if you love dark chocolate, you won’t be disappointed!
This delicious tart is best served chilled, topped with cinnamon, chopped nuts and/or vanilla ice cream. As always, let me know in the comments if you try it and tag @fullofplants on Instagram!
- 1 and ½ cup cashews (or almonds, peanuts, etc)
- ¾ cup pitted dates
- ½ tsp vanilla extract
- 1 cup dark chocolate chips (7 ounces / 200g)
- 1 cup unsweetened almond milk
- 1 tbsp almond butter
- 4 medium pears
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- ½ tsp cinnamon (optional)
- vanilla icecream
- chopped nuts
- maple or chocolate syrup
- Lightly grease a 8-inch pie pan and cover the bottom with parchment paper. You can also use a springform pan.
- Place the cashews, dates and vanilla extract in a food processor and pulse until a fine crumble forms and stick together.
- Press the crust mixture into the pie or springform pan. You can use a glass to flatten the crust.
- Refrigerate while preparing the filling and pears.
- Place the chocolate chips in a medium bowl, set aside.
- Place the almond milk in a small saucepan over medium heat and bring to a simmer.
- Pour the hot almond milk over chocolate chips, cover the bowl with a plate and let stand until the chocolate has softened, about 5 minutes.
- Stir in the almond butter and whisk well until well combined and smooth. Let cool at room temperature 10 minutes.
- Pour the chocolate ganache into the center of the nut crust. Place in the fridge to set for at least one hour.
- Peel the pears, core them and cut into ¼-inch slices.
- Heat the maple syrup and coconut oil in a large skillet over medium heat.
- Add the pear slices and toss until they are coated with the maple syrup.
- Cook until the pear slices soften and begin to brown. Shake the skillet from time to time to make sure the slices are not sticking to the bottom.
- Remove from heat and let cool for 20 minutes.
- Arrange the pear slices in concentric circles over the chocolate ganache. You can brush them with some maple syrup if you want.
- Place in the fridge until completely cool.
- Top with chopped nuts, icecream, maple syrup or melted chocolate.
- The tart will keep for about 3 days in the fridge.