This is low sugar, gluten free and grain free and includes the easiest pastry you will ever make!
You will need a frying pan that you can also put into the oven. (So one where the handle doesn’t melt!)
Pre-heat your oven to 170C
Ingredients:
For the ‘Pastry’
60g Ground Almonds
60g Tapioca Flour (Also called Cassava flour/starch)
120ml Coconut Milk
For the Pears
4 Ripe Pears, peeled halved and cored
3 tablespoons Baking blend with Stevia – I used Truvia Baking Blend. (I bought it in Waitrose, you can order it with Ocado too and various other places…)
For the Chocolate sauce:
60ml Double Cream (If you are Vegan, you can use coconut milk in place of the double cream)
1 Teaspoon Blended Stevia sugar (I used Truvia Baking Blend)
50g Dark chocolate chopped – I use an 80% cocoa chocolate but 70% is fine, it just has a little more sugar.
Method
- Make up the pastry ‘batter’ by combining the coconut milk, ground almonds and tapioca flour, mix well to combine.
- Heat a non- stick frying pan (that you can also put in the oven)with a little oil (I used butter!) and pour the batter into the frying pan and swirl around to make a pancake.
- Fry for about 5 or 6 minutes on each side, then flip onto a non-stick plate to cool while you get on with the filling…
- In your frying pan, add the 3 tablespoons of baking blend and sprinkle over the bottom of the pan evenly.
- Heat gently until it melts, turn off the hear and then carefully place the halved pears (rounded side down) on top of the melted ‘sugar’. You can be creative with this and place them however you like!
- Take your plated ‘pancake pastry disc’ and flip over the top of the pears and tuck in around the insides of the pan.
- Place the frying pan into the oven for 25 minutes.
- Remove from the oven and let cool for a minute or two then place a heat proof plate over the top and flip the tart the right side up – so the pears are on top!
- Drizzle any extra juices over the top.
- While it is cooling – you can make your hot chocolate sauce. Heat the cream to a simmer and remove from the heat. Put in your teaspoon of baking blend and the 50g of chopped dark chocolate. Swirl and stir until the chocolate has melted and is totally combined.
- Slice the Tarte Tatin and serve with the hot chocolate sauce. Oh Yes!
