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Creamy Pear Tart

Course/Dish: Pies
Main Ingredient: Lemon, Cashews, Dates, Macadamia Nuts
Difficulty: Easy
Cuisine: American
Equipment Needed: Blender, Food Processor
Rainbow Green Cuisine: Phase 2
Makes: 1, 9 inch pie

Description

A delightfully rich vegan cream pie that can be made with any fresh fruit of your liking! Pears work well but try it out with peaches, apricots, berries, even pineapple - all would be drool worthy. In this recipe Deborah uses an english toffee flavored stevia from Sweet Leaf to give the cream filling a caramel vanilla flavor as well as additional sweetness without raising the glycemic index. Honey, dates, and fresh pears are also used to sweeten the macadamia and cashew based custard-like cream. A dash of lemon juice and cinnamon rounds out the flavor. The crust is made from light and airy almond flour, coconut, and ground brazil nuts, is sweetened with dates, and has a unique spice blend of cinnamon, nutmeg, coriander, and cloves.

Ingredients

Crust:

1 cup almond flour

1 cup Brazil nuts (ground)

1/2 cup organic dried shredded coconut

1 cup pitted Medjool dates (soaked in water for 20 minutes)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground coriander

1/8 tsp ground cloves

1 tsp pink Himalayan salt

coconut oil (to lightly grease pie pan)

Pear Filling:

1 cup raw cashews (soaked for 4 hours)

1 cup raw macadamia nuts (soaked for 4 hours)

1/4 cup raw pine nuts (soaked for 4 hours)

1 cup pitted Medjool dates (soaked for 1 hour)

1/2 cup coconut oil

1 T lemon juice

1/2 T raw honey with 1/4 cup water

1 tsp ground cinnamon

dash pink Himalayan salt

4-6 drops English Toffee flavored SweetLeaf Liquid Stevia

2-3 seeded, peeled, chopped pears

4-6 seeded, peeled, sliced pears

Methods/steps

Crust:

1) Combine all dry ingredients in a food processor. Combine until well blended and powder-like.

2) Add soaked dates and date water. Process until dough-like. Add more or less water to create the consistency of dough.

3) Remove dough and press into a lightly greased pie pan. Press evenly on bottom and up the sides of the pan.

4) Place in dehydrator for a couple of hours, or in a warm oven (heat off) and allow to slow dry. Remove and let stand until cool. Set aside.

Pear Filling:

1) Combine nuts, dates, lemon juice, honey-water, stevia, and cinnamon in a high-speed blender. Puree until smooth, adding a little water at a time if necessary to help break-up the nuts and dates.

2) Add the chopped pears and blend again. While mixing, slowly add the coconut oil and salt. Blend until thick, smooth, and creamy. Set aside.

Assembly:

1) Layer slices of pear on the bottom of pie crust.

2) Pour half the cream pie mixture on top.

3) Add another layer of pear slices, and pour the remaining cream pie mixture, spreading evenly over the pie.

4) Garnish with more slices of pears.

5) Cover and place in freezer for several hours until pie sets. Pie is now ready to eat. Store in freezer.