Absolutely Mouthwatering Vegan Pear & Almond Tart
The crust is soft and crumbly and graham cracker like; the cashew cream top is smooth and topped with freshly chopped almonds, followed by a thick layer of sweet, cinnamon-sprinkled pears.
1/3 cup sugar
1 cup coconut flour
1/4 cup brown rice flour
1/4 cup vegetable shortening
2 tablespoons brown rice syrup
1 1/2 cup raw cashews
1/3 cup water
1/4 cup maple syrup
1 1/2 teaspoons vanilla
(1/2 cup sliced almonds)
1/8 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
PREHEAT oven to 325 degrees, please!
Combine sugar, coconut flour, and brown rice flour in a mixing bowl. Add in melted earth balance and brown rice syrup and stir well. Mixture will begin to form crumbles. Press entirety of crumbly mixture into a 9 in spring-form or pie pan.
Combine the first 4 ingredients for the cashew cream into your food processor on high for 3-5 minutes. (You want the cashews to whip into a thick cream-like consistency.)
Once the cashews have become ‘cream’, pour the entire mixture into the set aside crust. Use a spatula to smooth out the cream mixture…and taste test the batter.
Once the batter has been poured into the crust, top with the almonds, spreading evenly. Almonds can be purchased pre-sliced, or easily cut. Just whip out some almonds, a big knife, and a cutting board. Easy peasy!
Cut pears into slices by cutting in half lengthwise, then beginning at the top and working your way to the bottom, make about 1/8-1/4 inch slices. Do this for both pears.
Discard or compost the leftover core.
Pour sugar, cinnamon, and nutmeg into a bowl. Stir to combine.
Add pear slices, using a wooden spoon to toss them with the sugar and spice mixture.
Once tossed, lay pear slices on top of cashew cream and almond layer.
Layer slices slightly on top of eachother, the smaller ends coming together in the middle.
Bake at 325 degrees for 30 minutes, or until pears soften. test pears with a toothpick if needed.
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