Mini Pear Tarts With Coconut And Maple Crema
- None None Coconut and Maple Crema
- 1 cup coconut cream
- 3 tbsp maple syrup
- 1 tbsp arrowroot powder, mixed with 1 tbsp water until smooth
- None None Almond Tart Dough
- 1 1/2 cups ground almonds
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- None None Pear Filling
- 3 None pears, peeled, cored, diced
- 1/2 cup pear juice
- 1/2 None lemon, zested and juiced
- 1 pinch ground allspice
- 1 tbsp arrowroot powder
- 2 tbsp shredded fresh mint leaves
- To make the coconut and maple crema, combine coconut cream and maple syrup in a medium saucepan. Bring to a simmer. Add arrowroot slurry. Whisk until mixture thickens. Transfer to a measuring cup and refrigerate until needed.
- To make the crust, combine ground almonds and a pinch of salt in a food processor. Add coconut oil and maple syrup and pulse until mixture comes together. Remove dough and cover with plastic wrap. Freeze for 15 mins to relax.
- Preheat oven to 350u0b0F. Combine pears, pear juice, lemon zest, lemon juice, allspice and arrowroot powder in a saucepan. Bring to a boil then simmer for 10 mins. Fold in mint leaves and set aside to cool.
- Remove dough from freezer. Roll out until 1/8 inch thick. Cut out 4 discs large enough to cover the top of 4 individual ramekins.
- Fill each ramekin with pear filling. Place a dough lid on top then gently compress edges with your fingers. Bake for 15 mins, or until crust is golden brown. Serve with a scoop of crema.
coconut, coconut cream, maple syrup, arrowroot powder, dough, ground almonds, coconut oil, maple syrup, filling, pear juice, lemon, ground allspice, arrowroot powder, mint
Taken from recipes-plus.com/api/v2.0/recipes/37164 (may not work)