Raw Pear Tart with Vanilla Cream

Guess what!!

My boyfriend and I leave for Europe tomorrow morning on a 5 week holiday. I’m so excited to experience the culture and try all the amazing food. But most of all, I am excited to try gnocchi in Italy. If you read through this post from way back you will realise how much I love gnocchi :)

I intend to post updates from our trip, including all of the wonderful food we eat. But before I leave, here is a wonderfully refreshing, light and unbelievably tasty Raw Pear Tart with Vanilla Cream. It’s raw, vegan and all of those things your tummy loves. Please make it, please enjoy it.

See you on the other side of the world!

Raw Pear Tart with Vanilla Cream

For the tart crust:

1 cup macadamia nuts
3/4 cup blanched almonds (leave skins on if you don’t mind a darker crust)
5-6 medjool dates, pits removed
1/4 tsp vanilla powder
Pinch of himalayan sea salt

1. Pulse all ingredients in a food processor until fine, crumbly and sticks together when pinched.

2. Press into a rectangular flan tin with a removable base.

3. Place in the freezer to set.

 

For the filling:

3 large ripe pears, 2 cored and roughly chopped, 1 sliced for decoration
1/2 lemon, juiced
1 TBSP fresh chopped rosemary
3/4 tsp cinnamon
1/4 tsp cloves
pinch of nutmeg
pinch of himalayan sea salt

 

1. Combine all ingredients in food processor and pulse until the pears are only just broken down (you don’t want a complete puree here).

2. Place the rosemary pear filling into a bowl and set to the side for 30 minutes for the juice to run out of the mixture (you will use this juice to make the sweet cream).

3. After 30 minutes, drain the pear liquid from the rosemary pear filling into a bowl. You may want to go as far as to sieve the rosemary pear filling to get rid of as much of the liquid as possible.

4. Remove the tart crust from the freezer. Pour the pear filling into the tart. Smooth the top then layer with the pear slices.

5. Set aside while you make your vanilla cream.

 For the vanilla cream:

1 cup cashews (soaked for 10 – 30 minutes)
Up to 1 cup of juice from the rosemary pear filling
(if you aren’t able to get this much use water, though you may want to add some extra sweetener)
1/2 lemon, juiced
Pinch of himalayan sea salt

1. Place all ingredients in a high speed blender and blend until smooth and at the consistency you wish.

2. Cut a slice of your pear tart and top with the vanilla cream.

3. Enjoy!!

This tart is absolutely delicious and tastes so fresh. However, because of the moisture from the pear, the tart will start to get soggy after being in the fridge a day or so, or when it’s been left out on a plate for a while. So ensure you make it close to when you would like to eat it. And share it round and eat it fast. A soggy tart doesn’t ruin the dish though. I didn’t mind the sogginess at all and was still eating it quite a few days later. It’s just best experienced fresh from the oven.

 

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5 thoughts on “Raw Pear Tart with Vanilla Cream

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