This chocolate tart with grilled pears is too delicious not to share. Serve with pride and a spoonful of crème fraiche.
By Gelf Alderson, executive head chef of River Cottage
For the pastry:
75g coconut oil
55g golden syrup
75g ground linseeds
185g ground almonds
15g cocoa powder
Melt the coconut oil and golden syrup, add the dry ingredients mix thoroughly and press into 20 cm tart case, freeze until solid.
For the filling:
80ml olive oil room temperature
500g dark chocolate
200ml almond milk, room temperature
75ml Somerset cider brandy
A pinch of fine sea salt
4 firm pears such as conference or comice
Gently melt the chocolate in a bain marie over a sauce pan of simmering water. Remove from the heat and cool slightly before adding the oil and almond milk, a pinch of salt and the brandy. Mix thoroughly and pour into the tart case. Re-fridgerate for at least 4 hours or preferably overnight.
When ready to serve, halve and core four pears. Heat a griddle pan until smoking. Cook the pears until lightly charred and tender but still holding their shape. Serve with ice cream or crème fraiche.