Caramel Pear No-Bake Tart with Coconut Cream

Caramel+Pear+NoBake+Tart+Coconut+Cream

In Oct 2016, I decided not to eat refined sugar anymore and the one time I had sugar since then, I was shocked at how badly it made me feel. Sugar is so powerful I even limit natural sugars and fruits with a lot of sugar. When I create desserts, I make things that are refined sugar-free/vegan/healthy-ish (even nuts, coconut oil, maple syrup, coconut cream need some moderation). This is one of my favorite winter tart recipes I shared w/ @charlestonmag Jan 2019 issue.

 

INGREDIENTS

The crust

  • 10 oz. raw almonds

  • 1 cup walnuts

  • 2 tsp. cinnamon

  • 1 Tbs. local honey or vegan

  • Pinch of sea salt

  • 1/2 cup solid coconut oil

The coconut cream

  • 1 (14 oz.) can of coconut cream, placed in freezer for 30 minutes

  • 1 tsp. vanilla extract

The filling

  • 1 Tbs. solid coconut oil

  • 2 ripe D’Anjou pears, cut into 1/4-inch slices

  • 2 tsp. cinnamon

  • 1/4 cup pure maple syrup

  • 1 tsp. vanilla extract

  • Pinch of sea salt

  • 2 tsp. arrowroot (can be purchased at Whole Foods)

Method

The crust

Combine all of the ingredients in a food processor and process to a fine meal. Press the mixture into a nine-inch tart pan to form the crust. Covered, the crust may be made and refrigerated a day ahead.

The coconut cream

The frozen coconut cream will separate into solids and liquid. Combine the solids, one tablespoon of the liquid, and the vanilla in the bowl of a stand mixer fitted with the whip attachment, and whip on high speed until the coconut cream forms soft peaks.

The filling

Heat the coconut oil in a large skillet over medium-high heat. Add the pears, cinnamon, maple syrup, vanilla, and sea salt and stir to coat. Reduce the heat to a simmer and simmer for five minutes, or until pears are slightly tender. Dust with arrowroot and continue to simmer and stir for an additional one to two minutes, or until the caramel sauce it creates has thickened enough to lightly coat the back of a spoon.

Line the crust with the cooked pears in a circular motion until the crust is covered. Drizzle with the remaining caramel to coat. Refrigerate for two hours to set the crust. Slice and serve cold or at room temperature.