These vegan, dairy free and gluten free desserts are similar to a tart, but they should be served in the baking dish they are baked in. I recommend using crème brulee dishes (use half a pear) or wide mouth Mason jars (use a whole pear).
Course Dessert
Key Ingredient Almonds, Cashew, Pear
Prep Time 40 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8-12 servings
Author Vintage Kitty
Ingredients
Crust
3cupsground cookiesI used Enjoy Life Snickerdoodle Cookies
2cupsground almonds or cashews
4TBcoconut oil
cups¾ turbinado sugar
Pinch of salt
Cashew custard
2cupscashews soaked in hot water for an hour or more and then drained
In a food processor, combine ground cookies, ground nuts, salt and sugar.
Pulse to combine.
Add coconut oil and pulse again (crust should look a bit wet and should hold together when squeezed).
Press dough into jars (a muddler can be helpful) or individual dishes.
Chill crusts in the refrigerator for 15 minutes.
Bake for 15-25 minutes or until crust looks dry.
Let crusts cool.
Pears
In a bowl combine lemon juice, sugar, cinnamon and vanilla extract.
If leaving pears whole, core pears from the bottom (I used a jalapeno corer).
If using pear halves, cut in half and core with a paring knife.
Peel pears and slice diagonally from 1/3 a way down from the top to the bottom.
Carefully transfer the pears into the lemon mixture and let sit for a minute or two.
Cashew custard
In a food processor combine soaked cashews, flour, apple sauce, sugar, coconut oil and vanilla and grind for about 5 minutes or until very smooth.
Spoon custard onto crusts and then place pears onto the custard.
Sprinkle tops with cinnamon sugar and bake for 20-30 minutes.
When done, pears should be softened, custard should be puffed and slightly browned and the crust should be golden.
Best served the day they are made.
Notes
You can prep the cashew custard, the lemon mixture and the cookie crust a day in advance. Store all three in the refrigerator in tightly covered dishes until ready to assemble and bake.