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Flour-less Pear Tart


By theglobalvegan (Visit website)



If you are looking for the perfect autumn treat to serve at a small dinner party or even during a special evening for two, I suggest you try this sweet (but not too sweet) flour-less pear tart. It's a little time consuming, just because you need to use the food processor, but in relation to other dessert recipes it's quite simple. I don't have experience with complex cooking which is why I call this easy to moderate...because it involves more steps than my typical muffin go-to. That said...


Difficulty Level: Easy to Moderate


What you need:
For the Crust:
1/4 cup sucanat
2/3 cup raw almonds
2 tbsp. vegan margarine
1 tbsp. agave nectar
For the Cashew Creme:
1 1/4 cups raw cashews
1/4 cup water
1/8 cup maple syrup
1/2 tsp. vanilla extract
For the Pear Topping:
2 ripe pears
1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/8 cup chopped almonds
What to do:
Preheat oven to 350 degrees F. In a food processor, process the 2/3 cup almonds into a flour-like substance. Place in a bowl. Melt the margarine and add to almond flour. Stir in the sucanat and agave nectar. Next, mold this crust into a rounded pie dish.
Now add cashews, water, maple syrup and vanilla extract to the food processor. Process until smooth. Now shape this cashew creme layer on top of the crust.
Cut the pears in half, lengthwise and then cut them into 1/8-inch thick slices, making sure the seeds are removed. Toss them with sugar and cinnamon, then place them on top of the cashew creme layer. Sprinkle with cinnamon. 
Place in the oven and bake for about 20 minutes. Remove from heat and sprinkle the chopped almonds on top, return to oven and turn off heat. Let sit in oven for 7-10 minutes. Remove and serve. You will not be disappointed! Bon appetit!
Serves: 4-6







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