Blackberry Pear Tart

Name: Blackberry Pear Tart
Prep time: 40 min
Cook time: 10 min
Yield: 5-7 Cups
Ingredients: 1⅔ cups oat flour; 2 tbsp almond butter (any nut butter works); 4 tbsp maple syrup; 4 tbsp coconut oil; ¼ cup almond pulp (from almond milk), press excess liquid out; 1 can full fat coconut milk; ⅓ cup cashew pulp (from cashew milk); 1 cup cashew milk (can be substituted with coconut milk); ⅓ cup maple syrup; 2 ½ cups frozen blackberries; 2 tsp agar agar; 1-2 pears (fresh or poached)

Slightly tart with a hint of sweetness, this Blackberry Pear Tart is such a refreshing dessert.

PREP TIME: 40 MINS SERVINGS: 5-7

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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.