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Gluten-Free Chocolate and Pear Torte
A gluten-free, egg-free pastry base filled with fresh pears and a rich chocolate custard sauce.
Vegetarian
Gluten-Free
Dessert
Chocolate
Pear
Estimated Nutrition
Calories
302.6
kcal / serving
2420.5 kcal total
Carbs
33.2
g
per serving
265.4 g total
Fat
17
g
per serving
135.8 g total
Protein
3
g
per serving
24.2 g total
Cook Time
40
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Gluten-Free Flour
Alternatively use half gram flour and half rice or potato flour
1
tsp
Xanthan Gum
Level teaspoon
15
g
Cornflour
80
g
Dark Chocolate
Dairy-free, 70% cocoa solids minimum
Dairy
350
ml
Milk
Cows, soya, or rice milk
Fruits
3
piece
Pears
Ripe
Liquids
30
ml
Water
Cold
2
tbsp
Liqueur
Cointreau, Grand Marnier, or brandy
OilsFats
110
g
Dairy-Free Margarine
Alternatively use butter
Method
1
Sift the flour and xanthan gum into a food processor bowl.
2
Blend the margarine or butter into the flour until the mixture resembles breadcrumbs.
3
Add water and blend until the dough forms a ball.
4
Remove the dough, wrap it, and chill for 30 minutes.
5
Preheat the oven to 180°C.
6
Roll the pastry out on a floured board and line a 20-25cm loose-bottomed flan tin.
7
Line the pastry with paper and baking beans.
8
Bake for 15 minutes, remove weights and paper, then bake for another 10 minutes.
9
Gradually whisk the milk into the cornflour and heat until thickened.
10
Stir 60g of broken chocolate into the hot cornflour mixture until melted.
11
Stir in the liqueur or brandy.
12
Arrange peeled, cored, and quartered pears in the cooled pastry case.
13
Spoon the chocolate sauce over the pears and allow to cool.
14
Grate the remaining 20g of chocolate over the top before serving.