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Saturday, July 23
I spotted this recipe in Food Magazine and loved the look of it, but the taste is even better. The cocoa in the recipe makes all the difference and the organic cocoa I found at Whole Foods is amazing. I made this tart the first time for a 4th of July dinner, not with pears as the recipe suggests, but with strawberries and rhubarb I was saving in the freezer. It was delicious, but the berries gave it a shorter shelf life. The second time I tried the pears when I made it for my garden's summer potluck. It dissapeared pretty quick. Today I'm going for broke with fresh peaches. Really almost any fruit would work.
The recipe also calls for almond flour or making your own in a food processor, which I substituted with wheat flour without any problem.