Blackberry Pear Tart
Instructions
- To prepare the crust preheat oven to 300F and grease a rectangular (14 x 4.5 inch) tart tin with coconut oil.
- In a mixing bowl combine oat flour, nut butter, maple syrup, coconut oil and almond pulp. With a spatula mix into a sticky but firm dough.
- Transfer to the tart tin and firmly press down and up the sides. Bake in the oven for about 18 to 20 minutes. Let cool completely and keep the crust in the tart tin.
- In a medium sized pot bring coconut milk, cashew pulp, cashew milk, maple syrup and frozen blackberries to a boil. Reduce heat to medium-high and simmer for about 5 minutes.
- Puree with a hand mixer until blackberries are fully incorporated and strain out seeds with a sieve. Transfer filtered puree back into the pot.
- Bring puree to a boil, then add agar agar and whisk continuously while simmering over medium-high heat for about 3-4 minutes.
- Remove pot from heat and allow mixture to cool down to room temperature before pouring into the tart crust.
- Refrigerate tart for about 2 hours.
- When ready to serve, remove from tart tin and serve with pears. Store leftovers in an airtight container in the refrigerator for up to two days.
Ingredients
- Crust:
- 1 cups oat flour
- 2 tbsp almond butter (any nut butter works)
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- ¼ cup almond pulp, press excess liquid out (from almond milk)
- Filling:
- 1 can full fat coconut milk
- ½ cup cashew pulp (from cashew milk)
- 1 cup cashew milk (can be substituted with coconut milk)
- ½ cup maple syrup
- 2 ½ cups frozen blackberries
- 2 tsp agar agar
- 1-2 pears (fresh or poached)
Similar recipes
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein,...
Made with creamy homemade cashew milk from Almond Cow, this tart is the perfect sweet & salty treat that's totally dairy-free! 😋✨