Vegan Cashew Creme Pear Tart
Vegan Cashew Creme Pear Tart is a gluten free and dairy free dessert. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 203 calories, 4g of protein, and 13g of fat. This recipe serves 14. A mixture of cashews, almonds, brown rice syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat your oven to 325° F (160° C).
Combine the sugar, almond meal and brown rice flour in a medium bowl. Melt the margarine and pour it in, along with the brown rice syrup. Stir to coat all of the dry ingredients thoroughly, and press this mixture firmly into the bottom of a 9-inch round springform pan. Bring the crust about 1 inch up the sides of the pan, and set aside.If using whole cashews, begin by grinding them down in your food processor. It may take 5 to 10 minutes for the cashews to begin releasing their natural oils and turn into a smooth paste, but don’t stop short, as it is important that there are no lumps.
Add your freshly processed cashew butter, or a store-bought version (available in many natural food stores), to your blender or food processor along with the water, maple syrup and vanilla. Process to combine. Smooth the resulting crème into your crust and set aside again.To core and slice your pears, cut them in half lengthwise, and then cut each half into slices of about 1/8 inch thickness. There is no need to peel the pears, as the skins add extra flavor, texture and fiber.Toss the slices with the sugar and cinnamon, and arrange them on top of your cashew crème.
Bake for 20 to 25 minutes, until the pears soften.
Let cool and sprinkle with sliced almonds before serving.