Fruit Loop

Ask me anything   Recipe Archive   

This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.

Almond Pear Tartlets with Cinnamon-Caramel Cream
by chefambershea

Yield: 6 servings (3 tartlets)

Serving Size: 1/2 tartlet

Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Sugar-Free, Low-Fat, Raw

Per serving: 252 calories, 9.8g fat (2g sat), 42.5g carbs, 6g fiber, 4.2g protein

Ingredients

For the crusts:
    • 3/4 cup almond flour (or ground almonds)
    • 1/2 cup pitted dates
    • Big pinch of sea salt
For the filling:
  • 2/3 cup almond milk (or any other nondairy milk)
  • 1/3 cup pitted dates
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger (optional)
  • Pinch of sea salt
  • 1 tablespoon melted coconut oil
  • 2 large, ripe pears, peeled, cored, and thinly sliced

Instructions

    1. To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well-combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.)
    2. Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.
    3. To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth.
    4. With the machine running on low speed, stream in the coconut oil; blend again until smooth.
    5. Place the thinly sliced pears in a medium bowl or measuring cup.
    6. Add the caramel sauce from the blender and toss/stir to coat.
    7. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.)
    8. Place the filled tartlets in the fridge and let chill for 2 to 4 hours, or until the filling is set.

Notes

Variations
Oil-Free Almond Pear Tartlets: Replace the coconut oil with coconut butter or cashew butter.
Almond Apple Tartlets: Replace the pears with apples.

Chef’s Tip: You can double this recipe to make one large (9- to 10-inch) tart.

(Source: chefambershea.com)

— 11 months ago with 328 notes
  1. amazingalissa reblogged this from knowledgeandlove
  2. sabelmouse reblogged this from knowledgeandlove
  3. intenseincense reblogged this from kells-o-hara
  4. kells-o-hara reblogged this from cest-tragique
  5. veganheathen reblogged this from nomobsessions
  6. nomobsessions reblogged this from axelaustteam
  7. killtheicon reblogged this from happyasaherbivore
  8. diffused-light reblogged this from fruit-loop-vegan
  9. healthyrwf reblogged this from happyasaherbivore
  10. friendswithveggies reblogged this from ibelieveingatsby
  11. rainyrin1807 reblogged this from forksandfoods
  12. fadeoutofview reblogged this from finallyhealthyandfit
  13. finallyhealthyandfit reblogged this from forksandfoods
  14. happyasaherbivore reblogged this from anyainhealthland
  15. blogging-to-fitness reblogged this from anyainhealthland
  16. anyainhealthland reblogged this from forksandfoods
  17. cest-tragique reblogged this from queermerooooar
  18. queermerooooar reblogged this from veganfeast
  19. letskeeeprunning reblogged this from forksandfoods
  20. sushi-and-tea reblogged this from forksandfoods