Rhapsody Ruby Gin Cocktail by Australian Distilling Co.
The holiday season is the perfect time to connect with loved ones, sharing stories over a cocktai...
1 1/4 cups hazelnut meal
1 1/3 cups whole spelt flour
1/4 cup coconut sugar,
Pinch of salt
125g cold butter, cubed
1 egg yolk
1-2 Tbs water
2-3 RICO pears
1 cup cashew or almond butter
1/3 cup maple syrup
1/3 cup coconut sugar
1 tsp vanilla extract
50g dark chocolate, melted
1/4 cup almond meal
3 Tbs cacao
Pinch of salt
Place hazelnut meal, flour, sugar and salt into a food processor and pulse until combined.
Add butter and pulse until mixture resembles wet sand.
Add egg yolk and 1 tablespoon eater, pulse until it comes together as a dough. Add extra water if needed.
Roll mixture into a ball, cover in cling film and place in fridge for 15 minutes to rest.
Pre-heat oven to 170 C.
Roll out dough between two pieces of baking paper to around 1/2 cm thick, place into a tart pan (preferably with a removable base) and press in gently around the edges, cutting off any excess and patching areas that need it.
Prick base with a fork and bake for 15-20 minutes, or until the edges start to turn golden.
Set aside to cool slightly.
Combine all dry ingredients in a bowl, whisk and set aside.
Combine cashew butter, maple syrup, sugar, eggs, vanilla and almond milk in a large bowl and whisk until fully combined. Pour in melted chocolate and fold through.
Add dry ingredients to wet and fold again until just combined.
Pour batter into pastry tart and arrange RICOTM pear slices on top, sprinkle with flaked almonds.
Bake for 25-30m minutes, or until a skewer inserted comes out reasonably clean. Cooking times can vary, so check regularly as you don’t to over or under-cook it.
Allow to cool slightly before enjoying warm with a dollop of ice cream. It is also delicious and fudgy cold!
Credits: Freshmax Group
Photo Credits: https://www.freshmax.group/