Breakfast Tart with Spicy Rooibos Poached Pears
(01 Jun 2017)

Breakfast Tart with Spicy Rooibos Poached Pears

Breakfast Tart with Spicy Rooibos Poached Pears

Base
1 cup whole almonds
15 pittedwhole dates
2 tbsp coconut oil (melted)
1 tbsp cocoa powder
1 tsp vanilla extract
 
Filling
135g cream cheese
85g greek yogurt
1½ tsp orange juice
¼ tsp orange zest
½ tsp vanilla extract
 
Fruit topping
15 long pears poached in rooibos (recipe below)
 
Poached pears
2 cups caster sugar
5 rooibos tea bags
8 firm pears, peeled and cored
1 cinnamon stick
1 vanilla bean split
2 whole star anise
 
Base
Blitz the almonds in a food processor until they have broken down into a fine consistency.
Add the dates, melted coconut oil, cocoa powder and vanilla extract and continue to blitz until the dates have been finely chopped and everything is well combined.
Press the mixture into a springform tin or tart dish and place in the fridge for an hour to set.
 
Filling
Mix the cream cheese, greek yogurt, orange juice, zest and vanilla extract together in a bowl
Spread this mixture onto the top of the crust and then decorate with the fruit topping of your choice
Serve immediately or store in the fridge overnight before serving
 
Spicy Rooibos Pears
Combine sugar, tea, spices and 3 l water in a big saucepan over medium heat. Bring to the boil, remove from heat and allow to infuse for 20 minutes.
Discard the tea bags, cinnamon, star anise and vanilla bean and return pan to medium heat. Bring to the boil and add the pears then cover with baking paper and cook for 15-20 minutes until tender.
Remove pears from pan. Reduce the liquid until a syrup
 
Top with whole poached pears and syrup


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