For a healthier indulgence, try this No-Bake Chocolate and Poached Pear Tart. To serve, spoon the whipped coconut cream over the chocolate tart and decorate with sweet poached pears, salted macadamias and some poaching liquid.
No-Bake Chocolate and Poached Pear Tart Recipe
Serves 12
Prep time: 20 mins
Cooking time: 25 mins
Ingredients:
1 cup (150g) roasted, salted macadamias, plus extra to garnish
½ cup (45g) coconut flakes
50g crystalised ginger, chopped
180g Medjool dates, pitted
Filling
300g Medjool dates, pitted
½ cup (125ml) water
2 cups (300g) cashew nuts, soaked overnight and drained well
1 tbsp vanilla paste
Pinch of sea salt
200g dark chocolate, melted
Poached Fruit
4 pears, peeled quartered and cored
1 vanilla bean, split
2-3 strips of lemon rind
¼ cup (60ml) rice bran syrup
350ml sweet white wine
Topping
2 x 400g cans of coconut cream, well chilled
2 tsp vanilla paste
Method:
Place macadamias, coconut flakes and ginger in a food processor and process until the mixture is almost at a paste consistency. Add dates, a few at a time, blending well between each addition. The mixture should hold well together but still be crumbly.
Transfer to a 3cm-deep, 23cm round loose-based fluted tart pan. Place the pan on a baking tray. Press mixture to the edges and refrigerate until required.
Meanwhile, make the filling. Place dates and water in the same food processor and process until smooth; add cashews, vanilla and salt. Blend until smooth, then pour in melted chocolate and blend until incorporated. Pour mixture into the prepared tart case; refrigerate for 6 hours or preferably overnight.
For the poached fruit, place pears, vanilla bean, lemon rind, rice bran syrup and wine into a sous vide bag and vacuum seal on setting 2 and 3. Place in the steam oven and steam at 70ºC for 25 minutes. Drain, reserving some of the poaching liquid for serving.
To make the topping, scoop the coconut cream solids into a bowl of an electric mixer, discarding any coconut water. Add vanilla and whip until thick and creamy.
To serve, spoon the topping over the tart and decorate with poached pears, remaining macadamias and some reserved poaching liquid.
Smart Tips:
Use a solid bottomed glass with flat sides to press the base into the tin and test the thickness in multiple locations over the base with a marked toothpick to ensure it is even.
You can swap out macadamias for other oily nuts such as walnuts, pecans or brazil nut.
Pears can be poached over a low heat in a small saucepan covered with a cartouche, until tender but a little resistance is met when a small knife is inserted.
Always refrigerate the coconut cream for at least 24-48 hours to give time for the solids to separate and set.
Recipe from Culinary Expert Tiffany Page, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
