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Paleo Pear Tart

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 -10 servings
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 3/4 cup coconut flour
  • 1/2 cup raw cashews finely ground
  • 2 tbsp coconut palm sugar
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil solid state
  • 1/4 cup coconut cream softened
  • 3 eggs beaten
  • 1 tsp vanilla extract
For the Filling:
  • 1.5-2 lbs Bartlett pears
  • juice and zest of one Meyer lemon
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 tbsp tapioca starch
  • 1/2 tsp cinnamon

Method
 

For the Crust:
  1. Mix the flour, cashew, sugar and salt together in a small bowl until well combined.
  2. With a fork, mash in the coconut oil, coconut cream, eggs and vanilla.
  3. Once a dough is formed, set aside.
  4. Grease a 9" tart pan or glass pie dish.
  5. Pour the dough into the dish and press into the bottom and up the sides. Try to get it as even as possible.
  6. Chill in the fridge while you make the filling (at least an hour).
For the Filling:
  1. Peel, core and slice the pears. In a large bowl, mix with the remaining ingredients.
  2. Preheat the oven to 450°F. Pour the filling into the crust and place in the oven for 15 minutes. Reduce the temperature to 350°F for 25-35 minutes.
  3. Remove from oven and cool on a wire rack. Best served when room temperature.
  4. Keep in the fridge for an even harder crust.

Notes

Serve this with whipped coconut cream, full fat plain Greek yogurt mixed with vanilla and maple syrup or with just straight up whipped cream (but never naked).