Autumn tart with chocolate, pears and walnuts, without butter!
Here is a delight that tastes of autumn, of cool days, of red and orange leaves that dance in the air. The chocolate, pear and walnut tart is an exquisite snack, in which the flavors blend perfectly, enhancing each other and melting in the mouth. And then, this tart is made completely without butter, cream and eggs, but only with unrefined flours, brown sugar, vegetable milk and yogurt, dark chocolate and lots of pears. In short, a dessert that respects body weight, cholesterol and blood sugar.
Ingredients
Ingredients for the shortcrust pastry
- 250 grams of semi-whole wheat flour
- 70 grams of whole cane sugar
- 40 grams of soy yogurt
- 50 ml of extra virgin olive oil
- Plant-based milk (soy, almond or rice)
- 1/2 teaspoon of vanilla powder
Ingredients for the filling
- 500 ml of soy milk
- 2 tablespoons of unsweetened cocoa powder
- 100 grams of dark chocolate
- 60 grams of whole cane sugar
- 50 grams of wheat starch
- 3 pears
- 1 teaspoon of cinnamon
- 2 tablespoons of brown sugar
Preparation of the shortcrust pastry
Mix the flour, sugar and vanilla. Add the yogurt and extra virgin olive oil and knead. Add a little plant based milk to get the desired consistency. Form a ball and place the dough in the refrigerator for half an hour in a bowl greased with oil. After this time, take the dough again and spread it on the bottom of a pan, taking care to raise the edges. Dock with a fork, cover with a sheet of baking paper and a layer of dried beans. Bake at 180° C for 20 minutes.
Preparation of the filling
Peel the pears and cut them into slices. Cook the pears in a pan with two tablespoons of sugar, cinnamon and two tablespoons of water for about ten minutes, then set aside. In a saucepan pour the wheat starch, cocoa and 60 grams of brown sugar. Mix and slowly pour in the milk, continuing to mix so that no lumps form. Put on low heat and cook, stirring often. After about 5 minutes add the dark chocolate in small pieces, continue stirring until the cream has thickened. Let it cool down, then pour the cream over the cooked shortcrust pastry. Decorate with pears and walnuts.
