Pear Tart with Cocoa Base

Ingredients

• 175 g butter
• 195 g coconut blossom sugar
• 3 eggs
• 350 g spelt whole‑grain flour
• 2 tbsp cocoa powder
• 1 tsp Baking powder
• a pinch of salt
• 150 ml Milk (3.5% fat)
• 2 pears
• 200 ml pear juice
• 1 tbsp Lemon Juice
• 0.5 cinnamon stick
• 2 cloves
• 1 star anise
• 1.5 tbsp cornstarch
• 200 g low‑fat quark
• 100 ml whipping cream
• 3 tbsp toasted almond slivers

Instructions

1. 1.

   For the dough, beat the butter with 150 g coconut blossom sugar until creamy and gradually fold in the eggs.

2. 2.

   Sift together the flour, cocoa powder, baking powder and a pinch of salt; alternately whisk this into the butter mixture with the milk.

3. 3.

   Spread the batter evenly on a parchment‑lined baking sheet and bake in a preheated oven at 180 °C (fan: 160 °C) for about 25 minutes, checking with a skewer.

4. 4.

   Remove the finished cake from the oven and let it cool.

5. 5.

   Peel the pears and cut them into thin slivers.

6. 6.

   Heat the pear juice with the remaining coconut blossom sugar and spices in a saucepan; add the pear slivers, remove from heat and let steep for about 10 minutes. Remove the pears, set aside and allow the liquid to cool.

7. 7.

   Strain the liquid, bring it back to a boil, thicken with cornstarch mixed in cold water, cool slightly and stir in the quark. Whip the cream stiffly and fold it into the mixture.

8. 8.

   Spread this filling over the cooled cake base, arrange the pear slivers on top and sprinkle with toasted almond slivers. Chill for about 2 hours before serving.