This tart fits so well in the gloomy autumn season. It’s got this something that just makes you want to sit down in front of a window, sip on a latte, watch the rain and eat cake. And this cake is a very, very good cake.
It’s moist, crunchy and sticky and kinda just melts in your mouth. It tastes of marzipan and roasted nuts, and smells of amaretto. It’s not difficult to make, but requires some precision and a little time. But it’s all worth it.
For the crust:
- 160g oat flour *
- 120g ground almonds
- 4 tbsp. maple syrup
- 2 tbsp. coconut oil, melted
- 2 tbsp. almond butter
- 3 tbsp. almond milk
- a pinch of salt
For the filling:
- 270g ground almonds
- 1 400g tin cooked chickpeas
- 100ml maple syrup + 2 tbsp. for drizzling
- 50g plain flour
- 50ml amaretto
- ½ tsp. almond essence
- juice squeezed from ½ lemon
- 4 medium pears
- a pinch of salt
- a handful of almond flakes
- Preheat the oven to 180 degrees Celsius. Grease a tart tin and lay the bottom with baking paper.
- Make the base by mixing all ingredients in a mixing bowl until dough forms; it should have the consistency of wet sand. Mould the dough to the bottom and to the sides of the form, spike the bottom with a fork and put in the oven. Bake for 10 min. Take the form out of the oven but do not turn the oven off.
- While the dough is baking start making the filling. Drain the chickpea water into a bowl and whisk with an electric whisk for at least 5 min until fluffy and foamy.
- Mix ground almonds with flour, maple syrup, amaretto and almond essence, add a pinch of salt and using a spatula gently fold the whisked chickpea water into the mix. The mix should have a wet and thick consistency.
- Transfer the filling on top of the base. Cut the pears into thin slices lengthways and arrange them on top of the tart. Drizzle with 2 tbsp. maple syrup and juice squeezed from ½ lemon. Put the tart in the oven and bake for 40-45 min until golden-brown. After 20 min take the tart out of the oven and sprinkle the top with almond flakes, then put back in the oven. Take out of the oven when baked and set aside to cool. Store in room temperature for up to three days.
* You can make oat flour by simply blending oat flakes in a food processor or high-speed blender.