Oh how I love this tart. It's just...perfect. Not too sweet, not too heavy, packed with fiber and healthy fats - just what I need after a 3 mile morning run, and a busy day waiting for me.
If you're trying to cut back on your nut intake then you can opt to leave out the crust for this recipe and just enjoy your sweet cinnamon Pears on top of a dreamy whipped Vanilla Cream. It's completely up to you!
Pear Tart with Vanilla Cream
This recipe makes Two 5x5 round tarts
Step 1. Crust
In your Food Processor combine the following:
3/4 c Cashews - ground into a meal
1/2 c Coconut Flour //or// ground Almond meal
After you've ground your nuts/flour together add the following:
2 tsp Date Paste
1/2 tsp Cinnamon
pinch of Sea Salt
Your finished Crust will look like this:
Divide your crust in half (if you're making the same size tarts that I did).
Place a piece of plastic wrap over both 5x5 ramekins...
Place your crust into your ramekins...
Now smoosh your crust down into your ramekins, evenly spreading it out...
Cover them up and stick em' in the fridge to set.
You can Also put them in the freezer for an even firmer crust - but it'll be chilly too!
Want to Warm up your Crust?
Place your crust - still in the Ramekin into your freezer to firm for 15-30 minutes.
Remove your crust from the freezer, and gently lift the plastic wrap along with your crust up from your ramekin.
Carefully remove the plastic wrap from your crust and place it onto a baking sheet.
Set your oven at it's lowest heat, leaving your oven door cracked open place your tart crust into the oven and let it warm for 1 hour.
Step 2. Vanilla Cream
Into your Food Processor combine the following:
1 c AtV Sour Cream
1/2 c Date Paste
4 Tbsp melted Coconut Oil
2 Tbsp Lemon juice
Process/Whip for 1 minute...
Transfer your dreamy Vanilla Cream to an air tight container and place in your fridge to chill and firm for 1 hour. This stuff is seriously amazing! Even if you decided to skip making a crust, this cream alone will make up for it!
Step 3. Pears, and assembling your Tart
I used perfectly ripe Bartlett Pears for my tart - but you can another type of Pear if you prefer.
Here's your station...
If you're not warming up your crust then stick it in the freezer to chill for about 15 minutes before you're ready to assemble it.
Fill up your tart crust...
Slice up your Pear (roughly 1 Pear per tart)...
Leave your cold tart crust in the ramekin until you've finished assembling it.
Gently remove your crust by lifting the plastic wrap up from the ramekin...transfer to a plate...
Sprinkle Cinnamon and Coconut Crystals over your Pear slices.
You can also drizzle your liquid sweetener of choice on top of the Pears if you don't have Coconut Crystals on hand...
See you on Wednesday!