Page 61 - FHM - Australia (December 2019)

CHOCOLATE PEAR CRUMBLE

Prep time: 10min
Cooking time: 25-30min
Servings: 1 large tart

Ingredients
Crust
• 8oz (250g) almond flour
• 2 tbsp honey
• 1 tbsp water
• 1 tsp salt
• 1 heaped tsp cacao
• 1 tsp caramel essence
• 3 cans of pear halves (in lite fruit juice) drained and
washed to remove all fruit juice
• 1/2 tsp salt
• 1 tbsp caramel Essence
For the crumble on top
• 4oz (120g) almond flour
• 1.5oz (50g) flaked almonds
• 1.5oz (50g) chopped dates
• 1 tsp ground cinnamon
• 1 tsp salt
• 3oz (100g) almond butter - melted
• 2 tbsp raw honey
• 1 tsp caramel essence
• 1 tsp vanilla essence
• 1 heaped tbsp cacao

Garnish: Use a thinly sliced pear, honey and cinnamon

Instructions
Preheat oven to 360F (180C).

Prepare a baking dish with nonstick spray.

In a large mixing bowl, mix all the crust ingredients
together till it’s a well-mixed and sticky crumb-like texture.

Transfer to a baking dish and form crust by distributing
the mixture evenly and then pressing down firmly with
your hands.

Set aside.

Drain and wash the pears.
Cut into smaller pieces with kitchen scissors or a knife
and add the salt and caramel essence.

Mix well to make sure the caramel essence and salt are
evenly distributed before transferring to the crust.

Then lastly the crumble.

Mix all of the ingredients together till it’s a sticky crumb-
like texture.

Cover the pears with the crumble.

Garnish with a thinly sliced pear, honey and cinnamon
and place in the oven to bake for 25 to 30 minutes.

Ideal to serve warm or cold.