Chocolate tartlets with almond crumble and fresh pears
For 6 small tartlets:
- 120 gr peeled almonds from the brand Casa Amella
- 6 pitted dates
- 40 grams pure dark chocolate chips
- 2 tablespoons coconut oil
- 60 ml almond milk
- 50 gr brown sugar
- 1 large egg + 1 egg yolk
- 3 tablespoons wheat flour or gluten-free flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon lemon juice
- 1 pear, sliced vertically thin
- a few pinches of cinnamon (for the topping)
Preheat the oven to 180°..
Start by cutting the dates strongly.
Then, put the dates and almonds in your blender and mix them at very high speed for several minutes until you get a fine powder. The almonds must be well crushed to release their oil. This dough will be used to prepare the crumble ^^
Spread your tartlet molds with some coconut oil and press the dough with your fingers at the bottom.
In a small bowl, place the pear slices, adding the cinnamon and the lemon juice. Set aside.
Then, in a small saucepan, melt the coconut oil over low heat and add the chocolate chips. Mix gently with a whisk until everything is completely melted.
Now add the almond milk, stir everything together and set aside.
Using your blender (or simply a large bowl, a whisk and your strength :P) mix for 2 minutes at medium speed the egg, egg yolk, brown sugar, flour and cocoa powder. Then add the milk and chocolate mixture and continue stirring until the dough is completely smooth!
Now fill the molds with the dough and place a few slices of pear on top.
Put the molds in the oven and bake for 25 minutes at 180°. Check that the dough is cooked by inserting the tip of a knife into. If the knife comes out clean, the tartlet is ready!
You can eat them while they are still warm or let them cool down before serving… It’s up to you!
Collaboration with the brand Casa Amella