- 160 g desiccated coconut
- 3 T butter, melted
- 4 T caster sugar
- 2 free-range egg whites
- ½ cup coconut cream
- 200 g Lindt Poire Intense chocolate, chopped
- 3 ripe pears
Preheat the oven to 180°C.
In a mixing bowl, combine the coconut, melted butter and caster sugar. Add just enough of the egg white to form a firm dough. Line a 22-cm cake tin with baking paper and grease well. Using your fingertips, press the coconut dough onto the insides of the pan to create a thin lining. Bake for 15 to 20 minutes, or until the edges turn golden brown. Allow to cool.
In a saucepan over a low heat, bring the coconut cream to a slow simmer. Pour the hot cream over the chocolate pieces and stir until the mixture has a smooth, glossy consistency. Cut the pears lengthways into paper-thin disks and squeeze over the lemon juice. Unmould the tart case and fill it with the creamy chocolate mixture. Top with the shaved pears and serve.
Cook’s note: The tart case is fragile and must be handled with great care.
Per serving: 2480.3 KJ, 5 g protein, 39 g fat, 62.6 g carbs
It’s been said that while the duty of an apple is to be crisp and crunchy, a pear should have such a texture as leads to silent consumption. Make the most of the noble fruit, now at its fragrant, velvety best.