Oct 19, 2013
Raw Pear Tart with Cashew Pastry Cream
My, oh my. Fall has definitely arrived in my neck of the woods. Temps will be dipping into the 30s this week. I love it. And two of my most favorite things about Fall are apples and pears. Of course we can get these fruits all year long, but I love going to orchards and picking my own and buying local, organic produce when I can.
This lovely pear tart is simple and fast to put together. Really! It looks so fancy you would think it takes hours. But I think the total prep time was about 20 minutes. You will need a 9½” tart pan, available online or at specialty cooking stores.
- 2-3 medium sized pears (I used Bosc)
- juice of ½ lemon
~ for the crust
- 1½ cups raw pecans
- 8 medjool dates
- ¼ cup almond flour
~ for the cashew pastry cream
- 2 cups raw cashews
- 1 scant cup water
- 1 tsp pure vanilla extract
- 1 tsp raw honey (or agave to keep it vegan)
- Pulse all the crust ingredients in a food processor until crumbly and sticking together.
- Press into the bottom of the tart tin.
- Place the cashew cream ingredients in a high-powered blender and blend until smooth.
- Pour the mixture into the tart shell and smooth the cream out evenly.
- Slice the pears in half lengthwise and carefully scoop out the seeds with a spoon, then slice them thinly, crosswise.
- Arrange the pears in a decorative fashion, starting at the outside of the tart and working your way in.
- Drizzle with some fresh lemon juice.
- Refrigerate for at least 5 hours before serving, overnight is best. But it won’t stay fresh for too long in the refrigerator so plan on eating it up within a day!
- GENTLY unmold the pie out of the tin. It is a little fragile. I did not wait long enough before unmolding (had to get some pics while the sun was still up!) and wound up with a casualty on one side of my crust).