Fall asks for comfort food and making some reserve for Winter, right?
And what’s better for this than chocolate? 😉
The fact that pears are in season were an amazing opportunity to mix those two flavours together for an amazing result! Pear + chocolate are made for being together!
The base is my usual no-bake one which is perfect because super easy to make and so sweet that you don’t need to sweeten that much the filling. Of course, feel free to make your favourite tartlets crust instead! 🙂
Those were a huge success as even my mother told me that they were amazing : Tasty, not too sweet and super chocolatey! Nothing like the “vegan taste” I sometimes get ahah 😉
For two tartlets
Same recipe as this one : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 or your fave vegan baked crust, maybe this one : https://greeneatch.wordpress.com/2017/08/31/mirabelles-tartlets-baked-no-baked/ 😉
- ½ cup dark chocolate
- 1.5 tbsps cacao powder
- 1 tsp coconut sugar
- 2/3 cup plantbased milk + 2 tbsps
- 1.5 tbsps corn starch
- A pinch of salt
Start by making the filling as explained on the recipe linked before. Keep the crusts in the freezer while making the filling!
For the filling, start by melting the dark chocolate with 1/3 of milk on low-medium heat and gently stir.
Add the sugar, the salt and the cacao powder and stir.
Dissolve the cornstarch in the other 1/3 + 2 tbsps of the milk and add it to the previous mixture on medium-high heat. Be careful to not overheat it, otherwise you will get an awful texture!
Strongly whisk until it gets creamy, turn off the heat and keep whisking until you get the perfect creamy-thick consistency.
Cover with plastic film (?) and let chill in the fridge for an hour.
Once cooled, fill the tartlets’ crusts with finely chopped pear and then, with the chocolate cream. Top with some more pear, cacao powder or anything you feel like 😉
Keep in the fridge and eat on the same day. Otherwise, keep them in the freezer, because the crust gets wet really quickly!