bannière tartelette

Almonds, pears and chocolate tartlet

Almonds, pears, and chocolate tartlet


These tartlets are my favorites. In french pastry, we have a traditional tart called “Tarte bourdaloue” which is made with pears in syrup. In this version, I choose to use fresh pears. I also use flour with a lower glycemic index than wheat flour. If you don’t care or if you don’t have the same kind of flour as me, you can use wheat flour. (whole wheat flour would be better 😉 )

INGREDIENTS (4 servings)

  • Dough
    • 60g small spelt flour
    • 30g lupine flour
    • 30g potato starch
    • 60g deodorized coconut oil
    • 40g coconut sugar
    • 50g almond powder
    • 1 tsp sesame puree
    • 10g warm water
    • 5g ground flaxseed
    • pinch of salt
  • Cream
    • 80g deodorized coconut oil
    • 80g coconut sugar
    • 100g almond powder
    • 50g dark chocolate
    • 50g of applesauce (no added suggar)
    • 30g cornstarch
    • 1 tsp liquid Vanilla
    • pinch of salt
  • Other ingredients
    • 2 ripe pears
    • Flaxed almonds


  • Dough
    • In a food processor, process flours, sugar, coconut oil, potato starch, almond powder and a pinch of salt.
    • When it’s well combine, add the sesame puree.
    • Aside, mix the ground flax seeds with the water. Stir into the previous mixture until combine.
    • Mix everything until it forms a dough ball. Add some water if necessary.
    • Roll out dough between two sheet of baking paper. Line tartlet pans. Keep in a frige.
  • Almond and chocolate cream
    • Mix coconut oil and sugar together until combine.
    • Add almond powder, applesauce, cornstarch, liquid vanilla and salt
    • Melt chocolat and add it to the previous mixture.
    • Put the cream in the tartlets. Peel the pears. Cut them in half then each half into strips. Add half a pear on each tartlets and sprinkle some flaxed almonds on cream.
    • Bake 35 min at 180 ° C


If you make this recipe tag me on Instagram 😉

See you soon on Rose and berries.

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