A feature recipe from Joyous Health by Joy McCarthy
Pear Tart with Cashew Maple Cream is a summer potluck favorite of mine. Making it ahead and refrigerating it not only saves time but makes for a fabulous chilled dessert. Or, in the winter, saute the pears just before serving for a comforting Sunday-night dessert.
Either way, remember to plan ahead: the cashews need to soak for 4 hours, and the dates for 1 hour.
- 1 cup (250 mL) pitted dates
- (soaked for 1 hour and drained well)
- 1-1/2 cups (375 mL) walnuts or pecans
- 1 cup (250 mL) shredded or flaked coconut
CASHEW MAPLE CREAM
- 1 cup (250 mL) cashews
- (soaked for 4 hours and drained well)
- 3 tbsp (45 mL) coconut milk
- 2 tbsp (30 mL) real maple syrup
- 1 tsp (5 mL) pure vanilla extract
- 2 tbsp (30 mL) coconut oil
- 3 large pears (unpeeled), washed, cored and thinly sliced
- 2 tsp (10 mL) cinnamon
- 2 tbsp (15 mL) real maple syrup
- For the coconut crust, in a food processor, combine dates, walnuts and coconut; process until completely combined. Transfer mixture to a 9-inch (23 cm) pie plate; with moistened hands, firmly press crust into bottom and up sides of pan.
- For the cashew maple cream, in a food processor or blender, combine cashews, coconut milk, maple syrup and vanilla; process until smooth like cream. Spread cashew cream in the crust.
- Cover and refrigerate for at least 2 hours before topping with pears.
- For the pear topping, melt coconut oil in a large skillet over medium heat. Add pears and cook, gently stirring and turning, until soft, 10 to 15 minutes. Sprinkle with cinnamon and drizzle with maple syrup while cooking.
- Remove tart from the fridge and arrange sauteed pears on top of the cashew cream.
- Serve immediately or refrigerate overnight.
If you have a little cashew cream left over, serve each slice with a dollop on top.